recipe is : stir fried tung hoon (glass noodle/cellophane noodle)

Ingredients

300 gms tung hoon, soaked til soft and drained
1 handful dried prawns (can be substituted with small shrimps)
2 packed cups of thinly sliced cabbage
3 cups beansprouts
4 stalks spring onions, diced
5 cloves garlic, finely chopped
4 tbsp oil
1 tsp sesame oil
2 tbsp light soya sauce
1 tsp chicken granules

Method

in a large pan, heat up the oil, add the dried prawns and stir fry for a minute, add the garlic and stir fry for another minute. add the cabbage and stir fry til it's limp. add the tung hoon and the sesame oil, light soya sauce and chicken granules (if using small shrimps instead of dried prawns, then add in a dash of salt as well). stir fry quickly to mix the ingredients. it helps to use tongs or chopsticks instead

add the spring onions and bean sprout and stir fry quickly to mix and dish up. sprinkle with fried shallots and accompany with cut chilli padi in light soya sauce (optional)

recipe is: mee siam ala twohands

Ingredients



to ground into a fine paste

~ 3 - 4 stalks lemongrass

~ 5 -6 shallots

~ 5 cloves of garlic

~ 2 candlenuts

~ 3 tbsp dried shrimps



300 gm mee hoon, soaked in water til soften, drain and set aside

2 tbsp chilli boh

2 tbsp tauchu paste (salted preserved soybean)

a handful of chives cut into 6cm lengths

3 handfuls of beansprouts

salt to taste

2 taukwa (very firm tofu), cut into strips and fried til golden brown

2 eggs, made into an omelette and cut into thin strips

2 - 3 limes, cut into halves and deseeded

4 - 5 tablespoons oil




Method

heat the oil in a big, deep frying pan or a wok on a medium flame and add in the grounded ingredients plus the chilli boh and tauchu. turn down the flame and slowly sautee the paste til it's aromatic, about 5 - 8 minutes, taking care to keep stirring round to keep it from burning

turn up the flame and add the mee hoon and stir fry to mix thoroughly, it helps to use a pair or tongs or chopsticks to mix. add a bit of water if the mee hoon is too dry. add salt to taste if needed

add the chives and beansprouts and stir fry to mix for another 3 -5 mins. dish up, garnish with taukwa, omelette and a squeeze of lime juice.


note:

the chilli boh can be substituted with 5 - 6 dried chillies, soaked to soften, drained and added to the ingredients to be grounded.

ingredients can be grounded in a blender or with a pestle and mortar. i initially use a blender and then pound it with the pestle and mortar to get a finer paste.

recipe is: lo shi fun with minced beef

Ingredients

500 gms lo shi fun (short stubby pointy ended noodles made out of rice flour)

350 gms minced beef

300 gms beansprouts

1 whole head of garlic, finely chopped

two 3cm wide pieces tai tau choy (preserved salted radish), finely diced

1 tablespoon finely chopped choy poh (preserved radish)

4 tbsp oil

Sauce

mix together in a bowl:

1 tbsp oyster sauce
1 tsp chicken stock granules
2 dashes sesame oil
3 tsp light soya sauce
3 tbsp dark soya sauce
2 tbsp chinese cooking wine
4 tbsp water

Method

put 2 tbsp oil into a heated wok, and add the garlic, tai tau choy and choy po. stir fry for 2 mins and add the minced beef. stir fry briskly and use the spatula to break up the beef into tiny clumps. add the other 2 tbsp of oil. stir fry til beef is just cooked. add the lo shi fun and stir fry to mix. add the sauce and stir fry quickly to mix. add the beansprout and stir fry for another 2 mins to mix. dish up.

serve with thinly sliced red chillies or tiny birds eye chillies.