Prawns Mee Goreng (Collaboration with RedMart)

Ingredients
10 fresh prawns, peel and devein, tail on
300g yellow noodles
10 cherry tomatoes, halved
100g cai xin, cut into sections
1 small onion, sliced
2 tbsp minced garlic
2 tbsp cooking oil

Seasonings
2 tbsp ketchup
2 tbsp sambal
1 tbsp light soya sauce
1 tsp sugar
Dash of pepper
1 tbsp water

Directions
1. Combine all the seasonings in a medium bowl, set aside.
2. Heat up 2 tbsp of cooking oil in a wok/pan. Fry prawns and prawn heads till cooked. Squeeze out the prawn extract from the heads. Remove and set aside.
3. In the same wok/pan, fry onion till translucent. Add garlic, continue to fry till fragrant. Add cherry tomatoes and cook for 2 minutes.
4. Add yellow noodles and vegetables, stir fry and mix well with other ingredients for a few minutes.
5. Season the noodles with all the combined seasonings, taste and adjust the seasonings to your preference.
6. Lastly, put the prawns back into the noodles and toss for a minute. Dish up and serve hot.

Seafood Vermicelli Soup

Ingredients
1 mud crab, cleaned and chopped
1/2 kg large prawns
1 kg clams
800g thick vermicelli, blanced
Vegetables (wong bok or cai xin)
8 sliced ginger
2 bulbs garlic with skin, halved 
50-75g unsalted butter
1/4 cup evaporated milk

Seasonings
1.5 tbsp fish sauce
1 tbsp brown sugar
1/4 cup hua tiao wine
Pepper

The Garnishing
Chopped spring onion
Coriander

The Broth
2-3L water
300g chicken carcass
10 chicken feet
500g big pork bones
1 dried sole fish
1/2 cup anchovies
1/4 cup soya beans
1 onion, wedged
Salt
Pepper

Method
1. Blanch chicken carcass, chicken feet and pork bones. Rinse with water and set aside.
2. Bring 2-3L of water to boil then add the blanched bones, feet and all the other ingredients. 
3. Cook the soup over high fire for 45 minutes. Turn to medium fire and continue to simmer for another 2-3 hours, season with salt and pepper.
4. In a wok or big pot, heat up 2 tbsp of oil. Saute ginger and garlic till fragrant. Pour the broth and bring it to boil. 
5. Add evaporated milk and butter. 
6. Season with fish sauce, sugar, pepper and hua tiao wine.
7. Add the crab. When the crab is almost cooked, add some prawns and vegetables. Lastly, add the clams, cover the wok/pot and cook for 3-5 minutes.
8. Combine the thick vermicelli into the seafood soup.
9. Garnish with spring onion and coriander. Serve hot.

Golden Triangle Curry Noodles (Collaboration with Xando)

Ingredients
2 packets Xndo® ZeroTM Noodles
1 chicken thigh meat, diced
1 russet potato, cut into small cubes
1 onion, chopped
2 tbsp chilli paste (homemade or store bought)
1 tbsp curry powder
1 tsp turmeric powder
100 ml coconut milk
5 sheets spring roll skin, cut into rectangle
1 egg, beaten
1/2 cup plain flour
1 cup bread crumbs

Seasonings
1 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt

Method
1. Stir fry onion till translucent, add chilli paste and continue to fry for 5 minutes. 
2. Add chicken and potato, stir and cook for a couple of minutes. Add curry and turmeric powder, mix and combine well.
3. Pour coconut milk, bring it to boil and simmer for 10 minutes. Add 2 packets of Xndo® ZeroTM Noodles, mix well.
4. Season the curry noodles with all the seasonings. Keep in the fridge for 3-4 hours until the fillings are thicken/slightly harden
5. Scoop 1-2 tbsp of curry noodles filling onto the corner of each spring roll skin, fold and wrap it in triangular shape. Seal it with a bit of beaten egg.
6. Coat part of the triangle puff with some flour, then dip the same part into the beaten egg and coat it with Japanese bread crumb.
7. Heat up some oil in a pot, deep fry the triangle curry noodles until golden brown. Serve hot.

FFTH Fried Noodles (2 servings)

Ingredients
2 precooked cintan noodles
1/4 cup fishcake, sliced
1/4 cup lean pork/chicken, sliced thinly
1 tomato, cut into wedges
1 egg
3 crabstick, cut into 3 sections
Fried anchovies (ikan bilis)
Cabbage
Bean sprouts
2 tbsp sunflower oil 

Pork/chicken marinate seasonings
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
Pepper

Paste (to be blended/grinded)
1 small size bombay onion
2 shallots
2 red chilli, seeds removed
4 cloves garlic

Seasonings
2 tbsp tomato sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1 tbsp sweet sauce
1/2 tsp dark thick sauce (for colouring)
Pepper

Method
1. Marinate sliced lean pork/chicken with the seasonings for 1-2 hours.
2. Heat oil is a pan, stir fry sliced pork/chicken till almost cooked. Set aside.
3. In the same pan, cook the blended paste till fragrant. Add tomato, sliced meat, fish cakes and crabstick, quickly fry it for 2 minutes.
4. Add precooked cintan noodles, use a pair of chopsticks to help loosen the noodles. Pour all the seasonings, mix and combine until the noodles are evenly coated with the sauces.
5. Add cabbage and bean sprouts, stir and fry it, leave it at one side of the pan with the noodles. 
6. Crack an egg, leave it to cook at the bottom, slowly flip it and combine with noodles.
7. Lastly, add fried anchovies. Dish up. 
8. Garnish with some cucumber. Serve hot with sambal chilli (optional).

Braised Pork Ribs Noodles (serves 4)

Ingredients
1/2 kg prime ribs (pork)
600g handmade noodles/La mian
1 bulb garlic, wash and halved
3 ginger, sliced
3-5 star anises
2 bay leaves
1 cinnamon stick
1 onion, sliced
1 big or 2 small tomato, wedged
2 carrots, wedged
2-3L hot/boiling stock

Seasonings
3 tbsp chilli bean paste 
Light soya sauce
Rock sugar
Pepper
Hua tiao wine
2 tbsp oyster sauce

Method
1. Heat 2 tbsp of oil in a pot, stir fry ginger and garlic till browned. Add onion, star anises, bay leaves, cinnamon stick and cook till fragrant. Add onion, carrot and tomato, continue to cook till tomato is soften.
2. Add prime ribs till cooked. Slowly pour the hot/boiling water, bring it to boil further. Turn to low fire, simmer for 15-20 minutes.
3. Season the soup with all the seasonings, taste and adjust the seasonings to your preference.
4. Low fire, cook the soup till the prime ribs are soft. Serve with noodles (la mian), lastly garnish with spring onion and coriander.

Hokkien Prawn Noodles

The Prawn Broth
300-500g prawn heads and shells
1/4 cup anchovies

1 dried sole fish (optional)

350g chicken and pork bone 

1 yellow onion, halved
6 cloves of garlic, smashed
4 shallots, smashed

2 sliced ginger
2-3L boiling water

Broth Seasonings
1 tbsp salt
Pepper

The Noodles
300g thick vermicelli
100g yellow noodles

The Toppings
1/2kg prawns, clean
1 squid, clean and sliced
200g pork belly/lean meat, sliced
50g chives, cut into 4 sections
50g bean sprouts
4 eggs
1 tbsp minced garlic
2 tbsp pork lard (optional)

The Noodles Seasonings
4 cups prawn broth
2 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp Salt
2 tsp Sugar
Pepper

The Prawns Broth Method
1. Heat 2 tbsp of oil in a pot, fry ginger and shallot till fragrant then add garlic. Add anchovies, dried sole fish prawn heads and shells, fry a little while or until the prawns turn red.
2. Add 2 -3 litres of boiling water, bring to boil and let it simmer for 45 mins - 1 hour. Then add all the broth seasonings to taste.

The Noodles Method
1. Heat 2 tbsp of oil in a wok, crack 4 eggs into the wok. Quickly stir it and flip the eggs till it turns slightly brown (you may also want to break the egg a little). Put the egg at the side of the wok and fry some chopped garlic with a little bit of oil follow by some sliced pork till its almost cooked.
2. Add yellow noodles and thick vermicelli and stir for a while.
3. Pour 4 cups of prawn broth and add the seasonings to taste, bring to boil. Add squid and prawns, cover the wok and continue to cook for 3 minutes (stir it occasionally), add 2 tbsp of pork lard. 

4. Add bean sprouts and chives, stir it and let it cook for 1-2 minutes or until all are evenly cooked (the gravy should look a bit starchy or whitish). Dish up and serve with calamansi and chilli.