Ingredients: 1 packet vermicelli noodle ~ soak with warm water until soft 250g bean sprout 300g fresh prawn ~ clean, peel skin & leave tail intact. Fried briefly Fish Cake ~ sliced Firm tofu ~ cut cube & fried briefly 4 tbsp fermented soybean paste (Tau Chu) ~ finely mashed 3 tbsp tomato sauce 1 tbsp sugar Salt to taste Oil for sauteing Paste: 5 tbsp dry milled pepper/Chili paste 3 large red onion 5 cloves garlic 2 tbsp dried shrimp ~ soak 1" shrimp paste aka belachan Garnish: Omelette ~ sliced thinly Red/Green chili ~ sliced Fried shallot Spring onion ~ chopped Method:
In a big wok on medium heat, saute the grind ingredients till fragrant. Then add the fermented soybean, sugar, salt & tomato sauce. Stir the mixture well.
Add bean sprouts, fishcake, prawn, fried tofu & noodle. Keep stirring till all the noodles are coated with the mixture & cook for about 5 mins.
Ingredients: 500g prawns ~ poached & shell reserved 2 breast chicken ~ poached & shredded 500g yellow noodle 500g rice vermicelli 1 bunch Kangkong (water spinach) Bean sprouts Fried shallots Spring onion ~ chopped Chilies in soy to serve Broth: 3L of water 4 chicken wings 1 head garlic ~ bashed 3 sliced ginger 1 tsp peppercorns 4 tbsp cooking oil Reserved prawn shells ~ sauteed the shells Salt to taste Method:
Bring 3L of water to a simmer then add chicken wings, garlic, ginger & peppercorns. Bring to boil then cover & reduce to simmer & boil for an hour.
Discard the solids from the pot & bring the stock back to boil. Add prawns & cook for until just done (about 1-2 mins). Remove & allow to cool before peeling & prawns leaving the tails intact.
Fry prawn shells with cooking oil in a separate pan for 5-8 mins. Add the cooking shells to the stock & simmer for 30 mins, remove the solids & season with salt.
Bring the broth to boil then add in the chicken breast, turn off the heat after a min, put the lid & let the chicken poach in the hot broth for 8 mins, remove & allow to cool.
Shred chicken into neat slivers, halve prawns lengthwise & have the rest of the ingredients ready.
Bring a large pot of water to a rolling boil, cook both noodles to your liking & lightly blanch kangkong & bean sprouts.
Top with prawns, shredded chicken & ladle some of the hot broth over garnish with fried shallots & chopped spring onions & serve with some cut chilies with soy on the side.
Ingredients: 8-10 pcs chicken ~ marinate salt & turmeric powder, deep-fried & set aside 3 tbsp chili sauce 4 tbsp tomato sauce 1 large onion ~ cut into the ring 1 stalk spring onion ~ chopped 1 cup green peas 1 cup cooking oil 2 tbsp honey Salt to taste Paste: 3 tbsp dried chili paste ~ more for spicy 1/2" ginger 1 large onion 5 shallots 2 clove garlic Spices: 1 star anise 5 cloves seeds 5 cardamon 1/2" cinnamon stick Method:
Heat oil in a wok on medium heat, saute the spices and the paste till fragrant & oil surface.
Add the sauces, honey & salt. Mix the ingredient together & cook for another 3 mins.
Add the onion rings & green peas & mixed for about 2 mins
Add the fried chicken & mix the ingredient together till the chicken is coated. Sprinkle chopped spring onion & serve with steam rice.
In a large bowl, whisk egg yolk and sugar till pale yellow. Then add the oil, mashed bananas & mix together. Sift in the flour, baking soda & salt. Mix all together into a smooth batter.
In a stand electric mixer with bubble attachment, whisk the egg white with cream of tartar slightly frothy then gradually spoon in the sugar till finish. Whisk at high speed till stiff peak foam
Fold beaten egg white mixture into banana batter. Pour the batter into 23cm chiffon cake pan & bake at preheated oven 150 C deg for 50 mins or till tester came out clean.
Remove cake from oven & invert the pan onto a wire rack & leave it to cool completely.
