Scrambled Eggs with Crab Meat and Tung Fen (Sharkfin)

Scrambled Eggs with Crabmeat

Eggs 1


1/2 carrot – shredded
80 g cabbage – shredded
3 mushrooms – soaked till soft and shredded/cloud ear black fungus
1 yellow onion – sliced (can use bean sprout – your preference)
50 g chicken breast meat/pork – minced
50 g prawns – cut into small cubes
100 g frozen crab meat (add more if you want more)
50 g tung fen (glass noodles)/sharkfins (soaked till soft – cut )
6 eggs
2 stalks spring onion – cut into 1 inch in length
1-2 heads lettuce

1 tsp sesame oil
1 tsp pepper
1 tsp light soy sauce
1/2 tsp Knorr Hao Chi All-In-One Seasoning powder
Salt to taste
1 tsp each – oyster and abalone sauce

1) Heat oil in a wok and saute the onion till soften and fragrant, add mushrooms, minced meat, prawns and stir fry for 2 minutes. Add in shredded vegetables, tung fen/sharkfins, crabmeat and stir fry for another 2 minutes.
2) Add egg 1 by 1 and stir fry till well mixed. (Alternately, you can mix shredded vegetables, tung fen/sharkfins, crabmeat, eggs and seasoning in a big bowl and stir fry at one go).
3) Add in seasoning and continue to stir fry till well mixed. When mixture is almost cooked, add in the spring onions and stir to mix well.
4) Serve hot with fresh lettuce.


Braised Fried Hokkian Mee Soup/Zhar Ju Mian

Fried Hokkian Mee Soup 1.jpg

Fried Noodle Soup.jpg



800 g yellow noodles
1 tsp dark thick soy sauce
200 g chicken breast meat – sliced and season with a salt and corn flour
150 g medium prawns – shelled and deveined
2 medium squid – cut into rings
5 pieces fish ball – sliced
3 sticks crabstick – sliced
1/2 small cabbage/wong bok – shredded into big pieces
3 stalks chye xin – cut
2 eggs – lightly beaten
4 cloves garlics – minced finely
2 stalks coriander leaves – chopped
4-5 tbsps corn flour – mixed with 6 tbsp water
1 red chilli – sliced

Sauce Ingredients (combined together)
1.8 litre -chicken/ikan billis stock
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp abalone sauce
Salt and pepper to taste

1) Heat oil in a wok till hot, add noodle and 1 tsp dark soy sauce. Stir fry over high heat till wok hei at the edges. Set aside.
2) Heat 2 tbsp oil in the same wok and saute the garlics till fragrant, add meat, prawns, fish balls, stir fry for 2 minutes. Add in the sauce ingredients, noodles, squids, crabstick and cabbage. Stir to combine everything evenly and simmer over low heat for 10 minutes. (Do not overcook or the noodles will turn soggy).
3) Thicken with corn starch mixture and once the broth thickened, off the heat and add in the egg and sprinkle with coriander leaves.
4) Serve hot accompanied with cut red chilli, seasoned green chilli and light soy sauce.

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Braised Fried Beehoon With Crabs

Fried beehoon with crabs

3 flower crabs/mud crabs -cleaned and cut into halves
1/2 packet beehoon – soaked till soft, drained and set aside
A handful of beansprouts
3 stalks chye xin – washed and cut
1/2 carrot – shredded
4 shallots – sliced thinly
4 cloves garlic – minced
4 slices ginger
1 stalks spring onion – cut
2 tbsp crispy fried shallots
1 red chilli – sliced

Dip Sauce
4 chilli padi – minced
3 cloves garlic – minced
(Mixed chilli padi, garlics and some soy sauce)

Stock Ingredients
1 litre chicken stock
1 tbsp dried shrimp – fried till crispy
1 tbsp ikan bilis
2 tbsp oyster sauce
1 tbsp abalone sauce
11/2 tsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 small rock sugar

1 tbsp Hsiao Xing jiu
Salt and pepper to taste

1) Heat wok till hot and saute the garlic and shallots till fragrant. Add beehoon and toss till brown a little at the edges. Set aside.
2)Bring the chicken stock to a boil with the sauce ingredients for 5 minutes. Add the crabs and boil again for 8 minutes together with the sliced ginger. Removed the crabs and set aside.
3) Strain the stock and add in the beehoon, braised till beehoon is soft. Add in the vegetables and stir fry (it should be wet and saucy). Season with salt and pepper. Add the crabs and drizzle the Hsiao Xing jiu around the side of the wok, briefly stir to mix evenly.
Sprinkle with spring onion and sliced chilli.
4) Serve hot with crispy fried shallots and chilli padi, garlics sauce dip.

Tahu Goreng With Satay Sauce

Tahu Goreng

3 pieces tau kua
A pinch of salt and pepper
1 tsp corn flour
(Marinade tau kua with a pinch of salt, pepper and corn flour for 15 minutes. Deep fry till golden brown and crispy. Drained and halved.)

Toppings Ingredients
50 g bean sprouts – blanch in boiling water for 2 seconds
1 small cucumber – julienned
1/2 carrot – julienned
A handful of kangkong – blanched in boiling water for 2 seconds
100 g roasted peanuts – coarsely pounded

Satay sauce Ingredients (blended)
2 stalks lemongrass
2 inch galangal
2 candlenuts
20 dried chillies – soaked till soft and drained
4 shallots
3 cloves garlics
2 cm belacan
1 tsp coriander powder (optional)

500 g roasted peanuts – coarsely pounded
3 tbsp kicap manis (sweet sauce- ABC brand)
1/2 tsp salt
2 tbsp orange sugar (gula perang)
1 cube Maggi Ikan billis
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
100 ml water

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add kicap manis, ikan billis cube, peanuts, salt, sugar and tamarind water and water. Stir to mix evenly and simmer over low heat for 3-4 minutes until peanut sauce turns smooth.

To assemble
Assemble crispy tau kua and toppings ingredients as artfully as you can. Drizzle the satay sauce and top with peanuts.

*** The satay sauce can be used as sauce for satay beehoon satay chicken.

Otah Omelette

Otah Omelette

1/2 packet Muar Otah – cut into big chunks
3 eggs -lightly beaten
1 tsp corn flour
A dash of white pepper
1 tsp of water
1 tbsp oil
1 stalk coriander leaf – chopped

1) Season beaten eggs with pepper, water and corn flour. Add otah chunks.
2) Heat oil in a non-stick pan till hot. Pour the egg mixtures and cook over low heat until slightly brown. Turn over and cook the other side until slightly brown.
3) Transfer to a serving plate and serve hot. Top with some coriander leaves.

Sambal Kangkong With Cuttlefish

Sambal kangkong.jpg

Sambal Kangkong

1 large cuttlefish
1/2 tsp sugar
1/4 tsp pepper
300 g kangkong – discard tough fibrous stems and cut into 4 inch lengths
3 tbsp cooking oil
2 tbsp dried shrimps – soaked till soft and coarsely pounded
1 tsp sugar

Pounded ingredients
3 cloves garlic
4 shallots
3 red chillies
1 inch dried shrimp paste/1 tbsp belacan powder

1) Wash the kangkong thoroughly and drain in a colander.
2) Wash the cuttlefish. With a sharp knife at a slant, make shallow cuts across the inside surface of the cuttlefish in a criss-cross pattern. The cuttlefish will curl with an attractive pattern when blanched. Cut into bite size pieces and season with sugar and pepper  for 20 minutes.
3) Boil saucepan of water and scald cuttlefish for a few seconds. Drain well and place on serving plate.
4) Heat wok with oil until hot. Reduce heat and stir fry pounded ingredients for 1 minute. Add pounded dried shrimp and stir-fry until aromatic.
5) Add kangkong and sugar, toss over high heat until limp and cooked before transferring to serving plate. Arrange the cuttlefish on top. Serve hot.

Braised Meat/Lo Rou Noodles

braised meat with mee pok
braised meat with mee kia

150 g chicken breast meat/pork – minced and season with 1 tsp corn flour
5 dried mushrooms – soaked till soft and finely chopped
75 g chai po – rinsed and drained
4 cloves garlic – minced
4 shallots – sliced finely
4 hard boiled egg – shelled and halves
2 stalk spring onions – chopped
2 red chillies – sliced
1 Japanese cucumber – shredded
Mee Pok/mee kia
Fried crispy onion

3 tbsp corn flour – mixed with 4 tbsp water

Sauce Ingredients (for braising)
300 ml chicken stock
150 ml braising sauce (leftover from braising duck) or can use Tai Hua Chinese braising sauce.
1 tbsp dark soy sauce
3 small rock sugar
1 tsp sesame oil
1 tsp white pepper

Tossing sauce
1 tsp sesame oil
1 tsp mushroom sauce
2 tbsp water

1) Heat oil in a wok and saute minced garlics, mushrooms and shallots till fragrant. Add in chai po and continue to stir fry for 3 minutes. Add in minced meat and fry till opaque. Pour in sauce ingredients, stir and bring to a boil. Lower the flame and simmer for 15 minutes or until meat is tender. Taste accordingly and thicken with corn flour mixture and ladle over noodles or rice.

To serve
1) Mix the tossing sauce in a bowl. Cook the mee pok/mee kia . Then put them into the tossing sauce, mix well and transfer to a serving plate.
2) Ladle the gravy on top and garnished with egg, cucumber, fried onion, spring onion and chillies. Serve with sambal belacan on the side.

** Gravy can be used for steamed tofu.

Char Mee With Prawns and Meat (Fried Yellow Noodle)

Char Mee

500 g yellow noodles
100 g small shelled prawns – washed and deveined
100 g chicken breast meat – sliced and marinade with 1/2 tsp corn flour
1 fish cake – sliced
2 eggs – lightly beaten
3 stalks chye sim – washed and cut into 2 inch lengths
100 g bean sprouts
50 g cabbage – shredded
1 tomato – quartered
2 cloves garlics – minced
3 shallots – sliced thinly

Sauce Ingredients (combined)
100 ml chicken stock
1 tbsp light soy sauce
1 tbsp dark soya sauce
1 tbsp Kicap Manis
1 tbsp oyster sauce
1 tsp abalone sauce
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper

1) Heat oil in a wok until hot and scramble eggs for 3 seconds, add garlic and shallots, stir fry till fragrant. Put in meat, then the prawns, fish cake and toss until meat changes colour. Add the cabbage, chye sim and tomatoes, stir fry for 2 minutes. Remove and set aside.
2) Reheat wok  with 2 tbsp oil and briskly stir-fry noodles for 2 minutes. Stir in combined sauce ingredients, beansprouts and return meat mixture to the wok. Toss well with a pair of chopsticks until noodle are well combined with the sauce.
3) Serve with cut chilli padi, minced garlics and light soy sauce or sambal belacan.

Braised Chicken Wings & Potatoes With Fried Ginger Omelette

Braised Chicken Wings and Potatoes with Fried Ginger Omelette

8 chicken wings
4 potatoes – cut into wedges
4 eggs – beaten lightly
2 stalks spring onion – cut into 2 inch in length
6 slices young ginger/old ginger- shredded
1 tbsp Hua Tiao Jiu/Red rice wine (ang jiu)
2 tbsp sesame oil

Marinade Ingredients
1/2 tsp each – salt, pepper and chicken powder
1 tsp  corn flour
1/2 tsp dark soy sauce

Sauce Ingredients
200 ml chicken stock
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
3 cubes rock sugar
1/2 tsp white pepper
Salt to taste

1 tsp cornflour – mix with 1 tbsp water

1) Season chicken wings with marinade ingredients for 20 minutes. Deep fry chicken wings and potatoes till 1/2 cooked and drained. Set aside.
2) Heat sesame oil in a wok and saute ginger till aromatic and crispy. Ladle out and set aside. In the same wok, pour in the egg and scramble till lightly brown. Add  in the chicken wings, potatoes and sauce ingredients. Stir to mix evenly and bring to a boil. Lower heat and simmer for about 15-20 minutes or till chicken wings and potatoes are cooked through. Taste accordingly. Drizzle hua tiao jiu/ang jiu around the side of the wok.
3) Add in the spring onion and briefly stir to mix and simmer for a further 2 mins. Stir in cornflour mixture. Transfer to a serving plate and serve hot with rice/porridge.

Tau Chiam (Bean Mee) Soup

tau chiam soup

1 packet tau chiam (bean Mee) – washed as per instruction on the packet
1 tsp sesame oil
1 tbsp light soy sauce
100 g baby chye sim
50 g carrots – sliced
100 g – breast meat – sliced and marinate with a pinch of salt and corn flour
10 pieces fish balls
4 dried mushrooms – soaked till soft and sliced
1 stalk spring onion- chopped
6 chicken drumlets

Stock ingredients
50 g ikan billis – washed and drained
Salt, pepper to taste
1 Maggi chicken cube

1) Put stock ingredients in a deep pot and bring to a boil. Simmer over medium-low heat for 20 minutes. Strain and discard ikan billis. Add mushrooms and drumlets to the clear broth and bring to a boil for 2 minutes. Reduce heat and let it boil for 5 minutes.
2) Add sliced breast meat and tau chiam and simmer for 8 minutes. Add in chye sim. fish balls and continue to simmer for a further 5 minutes. Season with salt, pepper, light soy sauce and sesame oil.
3) Serve hot and top with chopped spring onion,  accompanied with chopped chilli padi /seasoned sliced green chillies.