Vegetarian Fried Bee Hoon

Made this for dinner last night together with Spicy Wings. Altered my own recipe a bit and this is by far my best recipe ; )

Hope you like it too....

What You Need:

2.5 pieces of dried Bee Hoon (I use Wai Wai brand)

1/2 small cabbage, sliced thinly

1 cup long beans, sliced diagonally lenthwise

3 carrots, shredded

5 dried mushroom, soaked and sliced thinly (keep water)

1/2 red onion, sliced thinly

3 cloves garlic, minced

Seasoning

1 tbsp oyster sauce

3 tbsp light soy sauce

1 tbsp sesame oil

2 tbsp fish sauce

1/4 chicken bullion

1/2 tbsp sugar

What To Do

1. Soak bee hoon in warm water until soft, drain and set aside
2. Mix all seasoning in a small bowl, add about 3 tbsp of water (from soaking mushroom)
3. Fry onion and garlic till soft, add all veggies and about 1/3 of seasoning mix. Cover
4. Add some water to prevent the veggies from drying out.
5. Made a well in the middle and add in the bee hoon. Mix well.
6. Add the rest of the seasoning & some water (from soaking mushroom) and mix well. Cover the wok.
7. Stir the bee hoon after about 5 mins.
8. Serve.

Fried Minced Pork Yee Mee

Simple lunch while Hub's on his way back to SG for work...

What You Need:

1 piece of Yee Mee (boil for 5 mins, drain and soak in cold water until ready to use)
1 bunch of broccoli florets (lightly blanched with boiling water)
About 1 cup of minced pork
2 cloves garlic, minced
2 tbsp oyster sauce
1tsp dark soy sauce
1 tsp chilli paste (I use Taho sambal blachan)
1/2 cup stock

Marinade
3 tbsp dark soy sauce
1 tbsp fish sauce
1 tsp sesame oil
pepper

What To Do:

1. Marinade pork and set aside
2. Saute garlic in 1 tbsp of oil till slightly brown
3. Add pork and stir it to break it up
4. Add broccoli and fry for 2 mins
5. Add noodle, oyster sauce, dark sauce & chilli. Stir evenly
6. Add stock and stir for another 5 mins
7. Serve!
   

Wat Tan Hor

I am always disappointed by the kway teow they sell at the asian market in US. It is so 'unmanageable', it will always break into small pieces no matter how gentle I handle them. And the dried ones doesn't taste as good. Needless to say, I was jumping with joy when I saw trays of chee cheong fun in the freezer section ; ))
I use chee cheong fun to cook hor fun in SG as they are softer and smoother than kway teow. Do give it a try.

What you need:
(Recipe for 3 servings)
Chee cheong fun, cut into 1 cm strips* & uncoil it to make kway teow
5cm of ginger, sliced
2-3 eggs, beaten
Bunch of chinese veg(Kai lan or Bok Choy)
Prawns, heads removed
Prawn heads, from above
1 chicken thigh
3 tbsp oyster sauce
1 tbsp dark soy sauce
1/2 chicken bullion
1L of chicken stock or water
Fried shallots

What to do:

1. Heat 1 tbsp of oil in a wok, add in kway teow
2. Add dark soy sauce and fry till evenly brown. Dish out & set aside
3. Heat 1 tbsp oil in wok again, add ginger and fry till fragrant
4. Add in prawn heads, fry till cooked
5. Add stock, oyster sauce, dark soy sauce, prawns & chicken thigh
6. Dish out prawns & chicken when cooked. Remove prawn shell and shred chicken
7. Add in veg and cook for 2 mins. Add some starch.
8. Pour egg in slowly. Wait for 1 min before stirring to break egg into shreds
9. Add in kway teow.
10. Serve with prawns, shredded chicken & fried shallots

*Note: As I am using cold chee cheong fun, I find it easier to cut them into 1cm strips, microwave them for 1 min before uncoiling them.

Fried Bee Hoon

Fried Bee Hoon has always been my favourite since I was a little girl, I can eat it for breakfast, lunch, dinner and even supper....Yes, that's how much I love eating it. And ever since I am pregnant, I have this craving for noodles all the time....I can't stand eating rice, it's getting better now that I am in my 2nd trimester but somehow I couldn't finish 2 plates of rice during dinner like I used to.

Anyway, fried this yesterday for lunch and dinner. Had leftover char siew so I sliced it and fried it as well...Not forgeting my Ngo Hiang ; P

The seasoning is pretty easy: Oyster sauce, Dark soy sauce, Sesame oil, a bit of chicken stock, sugar, salt & pepper

Char Siew Mee

Hub has to work today, sigh...We are in USA and we don't follow the Chinese holidays here anymore. Missing home this morning so I decided to make my favourite noodle; Char Siew Mee
; )

Not as good as the one in Rowell Road but it does satisfy my craving till I get back to Singapore
; )

Happy Belly's Fried Udon

I have been cooking this udon for years now, it is one of my earliest dish when I started to learn how to cook from my Dad and my Sis. I was only 12 years old then and this is one of my favourite dish as it requires very very minimum steps and ingredients plus it taste really good
; p
Here's the easy peasy recipe:

What You Need

1 packet of udon, rinsed and drained
(try to use those that are made in Japan, they are easier to fry and taste better)
2 small shallots, sliced
1-2 slices of luncheon meat or spam (I like the Japanese luncheon meat from Meidi-ya or Isetan)
2 tbsp of dark soya sauce
Lots of white pepper!

What to Do

1. Pan fry luncheon meat in 2 tbsp of oil until brown, scoop onto a plate
2. Fry shallots in remaining oil till fragant
3. Add udon and stir.
4. Add dark soya sauce and lots of pepper and stir until well mixed
5. Dish out once udon gets dry.
6. Top with luncheon meat. Enjoy!!

Homestyle Fish Noodle

Made this for dinner today, simple fish bee hoon ; )
Here's what you need:

Fresh fish head/ bones
4 slices of ginger
2-3 tbsp of light soy sauce
1 teaspoon chicken granules
2 tbsp of Hua Diao wine
Abt 800ml water
2 tbsp evapporated milk(optional)
Your favourite choice of veggies (tomatoes, kailan are great!)
Beehoon (soaked, softened and drained)

What to do:

1. Heat some oil in a small pot, add ginger and fry till brown
2. Add fish bone and fry till slightly brown
3. Add seasoning and water
4. Bring to boil, add veggies
5. Fill up bowl with bee hoon and add soup
6. Serve with fried shallots!

Penang Assam Laksa

I am finally home!!.....after a painful 30hrs journey...Sigh....The things I go thru just for Hub...

Also I managed to fix my car and drive to the nearest supermarket to get some fresh food ; )

This is what I had for lunch today; Penang Assam Laksa. I used Chan Hong's Penang Assam Laksa paste (You can get it from most Asian grocer in US or Sheng Siong if you are in S'pore), it's really easy....Just follow the instructions on the back of the packet. I added fresh sliced fish (instead of canned sardine which is also yummy), shredded cucumber and shallots And of course the ' Hei Gor' (Shrimp Paste) and there you have it...A big bowl of piping hot Assam Laksa ; )

Pardon my picture as I left my DSLR in NC.....No more nice pictures for the time being...