Penang Hokkien Prawn Noodle

Ingredients:

300g boneless chicken thighs

400g chicken bones

3 litres water

20-30 prawns heads and shells

500g Hokkien Noodles, blanched

200g rice vermicelli, blanched/softened

2 tbsp vegetable oil

1-2 tbsp sambal chili

1 tbsp sugar

1/4 cup crispy shallots

1/4 tsp ground white pepper

2 tbsp fish sauce

Toppings

20-30 prawns, cleaned and shelled

6 hard-boiled eggs

Beansprout

Kangkon (or watercress)

Crispy shallots

Sambal

Instructions:

1. Heat the oil in a large pot. Add the prawn shells and heads. Sauté the prawns for 10 minutes until fragrant, crispy, and red.
2. Add the water and chicken bones. Bring to a boil, skimming off any impurities. Reduce the heat to medium-low and simmer for 45 minutes.
3. Add the sambal and continue boiling for another 3 to 5 minutes. Strain the broth through a fine sieve before returning it to a clean pot. Add the fish sauce and ground white pepper, and season with salt and sugar. Adjust to taste.
4. To assemble, add the prepared prawns to the stock and poach until just cooked through. Remove and slice each prawn in half.
5. Cut the reserved chicken thighs into thin strips and the hard-boiled eggs into halves.
6. Divide the blanched noodles into individual bowls. Top with beansprouts and kangkong.
7. Pour a couple of ladles of hot broth over the noodles. Add the chicken and eggs. Sprinkle with crispy shallots. Serve immediately with extra sambal on the side.

Mien Ga aka Vietnamese Chicken Noodle Soup

Ingredients:

2-3 boneless chicken thigh

1 packet of vermicelli noodles

3-litre water

1 yellow onion

3 carrots

5 ginger slices

3-5 green onion, white parts

2 tbsp chicken powder

1 tbsp salt

1 tbsp sugar

1 tsp turmeric powder

1 tbsp fish sauce

Garnish

Cilantro, chopped

Spring onion, chopped

Garlic oil

Fried shallots

Instructions:

1. Soak the vermicelli noodles until soft, then drain and set aside. 
2. Bring a pot of water to a boil, then add the chicken thighs, onion, carrots, ginger, and the white parts of the green onions. Let it simmer for 30 minutes, skimming off any scum that rises to the surface. 
3. Season the broth to taste with chicken powder, fish sauce, turmeric, sugar, and salt. Once the chicken is cooked, remove it and let it cool before cutting or shredding it into pieces. 
4. Place the vermicelli noodles in a bowl, pour the hot broth over them, and top with the cut or shredded chicken, cilantro, chopped green onions, fried shallots, and garlic oil. Enjoy!

Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.

Homemade Bakso Meatballs

Ingredients:

1kg minced meat

1kg minced chicken

200g Tapioca flour

1 tsp baking soda

1 tbsp garlic powder

1 tbsp white pepper powder

1 tbsp chicken powder

1 tbsp salt

1 egg white

1 cup ice-cube

Soup base

4 shallot

5 cloves garlic

8 roasted candlenuts

1 tsp salt

1 tsp sugar

1 tsp chicken powder

1 tsp white pepper powder

Directions/Instructions:

1. Place all the ingredients in a food processor and blend until thoroughly combined and smooth.
2. Boil water in a large pot and add a pinch of salt. Using your hands, make meatballs and add them to the simmering water. Use spoons to scoop and shape them.
3. When the meatballs start floating, that's when the meatballs are cooked.  Scoop the meatballs and set them aside.
4. Blend the shallot, garlic, and roasted candlenuts into a fine paste in a blender.  Heat a little oil over medium-low heat and saute the paste until fragrance.
5. Pour the sauteed paste into the same pot of water and stir to mix. Then, add the salt, chicken powder, and white pepper. Bring the broth to a boil for 3 minutes.
6. Finally, the bakso is ready to be served.

Hong Kong Crispy Noodle (Seafood)

 

Ingredients:

1 packet Chow Mein/Wanton Noodle/Hakka Noodle

1 tbsp vegetable oil

4 cloves garlic ~ minced

2-3 sliced ginger

1-1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp black/white ground pepper

1-1/2 tbsp chicken powder

1-liter water

2 egg ~ beaten lightly

Cornstarch solution (2 tbsp cornstarch +4 tbsp water)

Vegetables

1/2 carrot ~ sliced thinly

Chinese green vegetable (Bok choy)

Seafood

100g beef ~ thinly sliced

8-10 prawn

1 fishcake ~ thinly sliced

1-2 squid ~ cut into ring

6 pcs scallops ~ cut half

Directions/Instructions:

1. Boil water in a large pot over a medium flame. Add noodles, 1 tbsp oil, and salt. Boil until the noodles are almost cooked, about 3 minutes, stirring occasionally in between.
2. Transfer the noodles to a colander to drain the excess water. Under cold water, prevent the noodle from over-boiling. Remove any excess stickiness.
3. Transfer the noodles to a baking tray. Spread the semi-cooked noodles and sprinkle them with 2 tbsp of cornstarch. Divide the noodles into 4-6 portions and set aside. Let it dry at room temperature for 30 minutes to remove excess moisture.
4. Heat oil in a deep frying pan over medium flame. In batches, deep-fry boiled noodles until light brown and crispy. Drain excess oil and transfer to absorbent paper. Place the crispy noodles on a wide and slightly deep serving plate.
5. Heat oil in a wok. Add minced garlic and stir-fry for about 30 seconds. Add carrots and seafood and stir-fry briefly until the prawns turn opaque.
6. Then, add the soy sauce, oyster sauce, and ground black or white pepper. Stir to mix for a minute.
7. Add boiling water, chicken powder, and ginger slices.  Lower the broth to a simmer and add the green vegetables when it comes to a boil.  
8. Then, add the beaten egg and cook for another minute. Add the cornstarch solution to thicken the gravy to the desired consistency.
9. Ladle hot gravy over the crispy noodles with pickled green chili on the side.  Serve immediately.

Chicken Noodle Soup

Ingredients:

500g chicken thigh/leg

2 packets noodles (Mia Mian)

3 sliced ginger

1 stalk green onion ~ cut sections

600ml water

Salt and pepper to taste

Soup Base

3 tbsp white sesame seeds

1-1/2 tsp ginger

3 cloves garlic

2 tbsp miso

1-1/2 sugar

1/4 tsp ground white pepper

1-1/2 tsp salt

1/2 cup bonito flakes

1 tbsp sesame oil

2 tbsp soy sauce

1/3 cup heavy cream

Directions/Instructions:

1. Place the chicken meat skin-side down, score the meat and neatly trim off the sides.  Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 mins.
2. Place the chicken bones in a medium-size pot and add in the ginger, green onions, and water.  Add the trimmed meat into the pot, and bring it to a boil.  Skim off any fat and scum from the chicken stock.  Turn the heat to low and let it simmer for 30 mins.
3. In a blender, add all the soup base ingredients.  Blend until a smooth paste.  Pour the mixture into a bowl and set it aside.
4. Heat oil in a medium-size pan, and sear the marinated chicken over low heat for about 6 mins for each side or until the chicken is golden brown and cooked through.  Remove and cut into slices.
5. Cook the noodles in a pot of boiling water for 60-90 seconds.  Blanch any green vegetable of your choice.
6. To assemble, ladle 1/3 cup of the miso soup base, and 1 cup of the chicken stock in a bowl.  Add cooked noodles, sliced chicken, and green vegetables.  Garnish with green onions and enjoy.

Beef Udon

Ingredients:

500g shabu beef

1/2 stalk scallions/green onions

Udon noodles

1 tbsp soy sauce

1 tbsp sugar

Soup

4 cup dashi stock ~ recipe here

2 tbsp soy sauce

2 tbsp mirin

2 tsp sugar

1/2 tsp salt

Topping

Narutomaki (fish cake) ~ slice

3 sprigs parsley ~ chopped

1 green scallion/green onion ~ chopped

Directions/Instructions:

1. Return the dashi to the stove, add the soy sauce, miring, sugar, and salt, and bring it to a boil. Taste the soup and adjust the taste with salt, as it enhances the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
2. Heat 2 tbsp oil in the pan and cook the scallions and green onions until tender. Then add the meat and brown all sides. Don't move the meat around until it's nicely seared.
3. Once the meat is nicely browned, add sugar and soy sauce.  When the sauce has caramelized and slightly thickened, turn off the heat.
4. Bring a large pot of water to boil for udon noodles for 1 minute or follow the package instructions.  Drain and transfer to a serving bowl.
5. Pour the hot soup over the udon noodles in the bowls. Then, serve the meat on top of the udon noodles. Place the narutomaki (fish cake) and garnish with scallions and parsley. Sprinkle with shichimi togarashi.

Onion Sambar

Pressure Cook:

1 cup Toor dal

1/4 tsp Turmeric powder

2-3 dried red chili

8-10 curry leaves

3 tbsp cooking oil

Water

Temper

3 tbsp cooking+ghee

1 tsp mustard seeds

1/2 tsp fenugreek

2 dried red chili ~ halved, deseeded

4 green chilies

20 small shallots

1 tomato ~ cut into small

Curry leaves

1/4 Hing/Asafetida

Sambar

Tamarind juice

1/2 tsp turmeric powder

1/2 tsp sugar

3 tbsp sambar powder

Salt

Water

Directions/Instructions:

1. Pressure cook too dal adding all the ingredients mentioned under "Pressure Cook".  Pressure cook on low flame for one whistle adding enough water.  Open the lid and mash the dal well with a ladle.  Set aside.
2. Soak tamarind in 1/2 cup of water.  Wash and peel the small onions, slit green chilies, and set aside.  Then extract tamarind adding 3 cups of water.  The extracted juice should be 3 cups in total.  Add sambar powder, turmeric powder, salt, and Hing to it.
3. In a wok, heat oil+ghee and splutter mustard seeds.  When it starts to crackle, add fenugreek/methi seeds, dried red chili and slit green chilies, small onions, tomato, and curry leaves.  Saute until the onion turns transparent.
4. Now add the tamarind extract mixture, sambar powder, and boil well till onions get cooked well yet firm without losing their shape.
5. After the mixture is reduced in quantity, add cooked Toor dal and sugar.  Add little water if necessary.  Boil for 2 mins, adjust the consistency.  Check for taste.
6. Garnish with coriander leaves, boil for few seconds and switch off the flame.  Transfer it to a vessel.  Add a tsp of ghee.  Cover it with a lid.  Give a standing time of 30 mins and then served.

Note:

• Adding ghee while tempering gives a nice smell to the sambar like in restaurants.
• Use sliced big onions in place of shallots, if don't have in hand but small onions give a nice flavor than the big one.
• Adjust the quantity of tamarind if add tomato else sambar will become tangy.
• If the sambar is tangy, add some plain red chili powder & allow it to boil for some time.  It helps to balance the taste.

Shredded Chicken Hor Fun aka Kai See Hor Fun (Ipoh)

Ingredient

2 packets Hor Fun

Chives ~ cut lengthwise

300g Tiger prawns

Ingredient (A) - Broth

1 pcs kampung old chicken ~ remove skin, fat and wash

2-3 chicken bone ~ remove fat and wish

700g beef marrow bone

6-liter water

Ingredient (B) - Hor Fun Broth

300g prawns head & shell

1 cup cooking oil

1 pcs sugarcane stick ~ cut quarter length

30g rock sugar

1 tsp salt

Seasoning per bowl

1 tbsp soy sauce

1 tsp shallot oil

1 tsp prawn oil

1 tsp fried shallot

1 tsp chopped spring onion

Directions/Instructions:

1. Cook all ingredients (A) with high heat for 15 mins then switch to low heat and cook for 2 hours or more till the broth turns milky.
2. Heat the wok with cooking oil, add in prawn head and shell.  Fry it on medium heat until it turns golden brown.  Off the heat, drain the prawn oil, and set aside.
3. Insert the fried prawn head and shell into a strainer bag, tie it tightly.  Then add it into the broth soup together with sugarcane.  Boil on high heat for 15 mins, then reduce to low heat and cook for 30 mins.  Add in salt, rock sugar to season.  Hor fun broth is done!
4. Assemble: Blanch hor fun and put in a bowl.  Add in 1 tsp shallot oil, 1 tbsp soy, chives, shredded chicken, and prawn.  Pour in the broth.  Add in fried shallot, chopped spring onion, 1 tsp prawn oil, and a dash of white pepper.

Note:  Blessed to have Chef Eric from Ipoh Ipoh Kafe sharing his ingredients and tips!

Xiao Long Bao (Chinese Soup Dumpling)

Chicken stock Jelly

500g chicken bone/feets

2" ginger ~ sliced

3 stalk scallion ~ cut halves

2 tbsp chicken powder

2 tbsp Shaoxing wine

1.5 Litre water

5g gelatin powder

60ml cold water

Filling

250g minced chicken/pork

250g prawn ~ minced

20g ginger ~ minced

1/2 tbsp light soy sauce

1/2 tbsp dark soy sauce

2 tbsp sesame oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

2 tbsp cornstarch

Chicken jelly

Wrapper

180g AP Flour

100ml hot water

Dipping Sauce

Red rice vinegar or black rice vinegar

Ginger ~ julienned

Directions/Instructions:

1. Jelly: Blanch chicken bones/feet in boiling water to remove impurities.  Discard water, then add spring onion, ginger, chicken stock concentrate, Shaoxing wine, and water.  Bring the stock to a boil and then simmer for at least 30 mins for the flavor of the chicken bones/feet to infuse into the stock.  Used only 500ml stock.
2. Add gelatin to ice-cold water and mix well.  Allow gelatin to bloom and add the bloomed gelatin into the hot stock (40 deg C) and whisk until gelatin fully dissolves.
3. Pour the stock into a container and chill for at least 6 hours or until fully set or in a rush, can put the container in the freezer which takes around 2-3 hours instead.
4. Filling: In a mixing bowl, add all the filling ingredients & mix well.  Remove the chicken stock jelly from the chiller and cut it into small pieces.  Add the chicken stock jelly to the meat mixture and mix well (Jelly can melt at room temperature, keep the filling in the chiller when not in use)
5. Wrapper: In a mixing bowl, combine plain flour and hot water (just boiled) together and knead to form a dough.  Knead for at least 5 mins, then cling wrap the dough and let it rest for at least 30 mins so that the gluten can relax.
6. After resting, cut the dough into half and roll both halves into a long log.  Cut the log into small pieces (5g ea).  Use a rolling pin to roll out the ball into a flat, thin wrapper.  Should be around 6.5cm in dia.  Fill each wrapper with 16g of the filling.  Fold the xiao long bao by pleating & lightly pulling the edges repeatedly.  Pleated should have 18-20 folds.
7. Steamed: Line a bamboo steamer with parchment paper or a steaming cloth and place the xiao long bao into the steamer.  Bring a pot of water to a boil, then steam the xiao long bao for about 4-5 mins.
8. Remove bamboo steamer from the pot and make a small bite in the xiao long bao to release the soup onto a spoon.  Dip the xiao long bao in a saucer of black vinegar & julienned ginger.  Enjoy!

Creamy Chicken Soup with Macaroni

Ingredients:

1-2 chicken breast ~ sliced thinly

4 cups chicken or vegetable broth

2 tsp olive oil

1 large yellow onion ~ chopped

2 carrots ~ diced

2 stalk celery ~ diced

2 cloves garlic ~ minced

350g shredded milk cheddar cheese

250g cream cheese ~ softened

1/2 heavy cream

1/2 tsp salt

1/2 tsp ground black pepper

2 cup uncooked macaroni

Marinate

Sliced chicken breast

1 tbsp cornstarch

1/2 tbsp salt

Direction/Instruction

1. Cook macaroni in salted & oil boiling water.  Drain & set aside.  Marinate the sliced chicken breast for about 30 mins.  Then put the marinated chicken in the boiling water till the chicken turn white.  Drain & set aside.
2. In a large pot, heat the oil & add the carrots, celery, onion, garlic & saute until tender & fragrant for about 5 mins.  Add cooked chicken & continue cooking for 3 mins, stirring regularly.
3. Add the broth, heavy cream & cream cheese.  Cover & bring to a boil for 15 mins.
4. Lower the heat, then add cheddar.  Add the spinach to the chicken soup toward the end & stir until wilted.
5. Adjust seasoning to taste with salt & pepper.  Serve the creamy chicken soup into the bowls of macaroni & top with extra parmesan cheese if desired.

Hot & Sour Soup (2nd Version)

Ingredients
300g breast chicken ~ sliced thinly
2 dried mushroom ~ soaked & julienne
2 black fungus ~ soaked & julienne
1 small carrot ~ julienne
1 pcs bamboo shoot ~ julienne
2-3 slice ginger ~ julienne
600ml chicken stock
2 tbsp cornflour ~ Dilute 
1 egg ~ beaten

Marinate
1 tbsp light soy sauce
1 tsp cornflour
1 tsp oil

Season 1
1/2 tbsp dark soy sauce
1 tbsp chili bean paste
1 tsp sugar
1/2 tsp salt

Season 2
1 tbsp white pepper
1 tbsp black vinegar
1 tsp sesame oil

Instruction:

1. Marinate the chicken & set aside for 15 mins
2. In a large pot, add chicken stock & bring to boil.  Then add marinated chicken; bring to boil.
3. Then add julienne mushroom, fungus, carrot, bamboo shoot & ginger.  Bring to boil again.
4. Add the season (1) & stir.  Continue to boil.  Last slowly add the julienne tofu & bring to boil for about 10mins.
5. Pour the cornstarch solution to thicken the gravy.  Then stir in beaten egg in slowly circular motion.
6. Off the heat & add season (2).  Serve immediately

Sweet Corn Ribs Soup

Ingredients:
2 sweet corn ~ cut into 3-4 pcs
500g spare ribs
5-6 dried shiitake mushroom ~ soak in hot water for 15mins. Don't discard the water
6 pcs red dates
1 carrot ~ peel cut into chunks
1 yellow onion ~ cut wedges
Water

Methods:

1. Boil the water in a pot, blanch the spare ribs then wash & drain.
2. In a large pot, bring water to boil.  Then add blanched spare ribs, mushroom & mushroom water.
3. Boil for half an hour, then add sweet corn, carrots & onions.
4. Continue to boil for 1-1/2 hours at medium heat.  Cover pot with the lid, leaving a small gap so the water not overflow.
5. Add in the red dates & wolf berries & boil for another 15 mins.
6. Add salts to taste & soup ready to be served.

Prawn Noodle Soup - Slow Cooker

Ingredients
24 medium/large prawns ~ do not discard prawn heads/shells
1 chicken bones
50g dried anchovies (aka ikan bilis)

3 cloves garlic ~ crushed/coarsely chopped
2 star anise
8 cloves
12-20 black peppercorns

1 tbsp dark soy sauce
2 tsp brown sugar
1 tsp salt
1 tsp of ground white pepper
4 tbsp cooking oil
6 cups of water or more

Yellow noodles / rice vermicelli
Kangkong vegetables
Bean sprout

Garnish
Fried shallot
Fresh chilies ~ julienne

Directions:

1. Wash & shell prawns with tail remained intact.  Cut a deep slit at the back of the prawns to devein; keep them refrigerated to reserve for later.  Then trim prawn heads.  Set aside the heads & shells for use in boiling soup base.
2. Blanch the chicken bone in a large sieve/strainer & pour hot water over it slowly.  Reserve for later.
3. Heat wok with 2 tbsp of oil over high fire.  Place & stir fry prawn heads & shells for abt 5 mins or until turn deep orange & strong fragrant.
4. Reduce heat to medium before adding dried anchovies & brown sugar to the shells, continue to stir fry for 3 mins.  Add garlic & stir fry for another 3 mins.
5. Add water to the mixture & return to high heat to bring to a boil.  When boiling add in star anise, cloves & black peppercorns.  Let it boil for 2 mins before adding dark soy sauce & pepper.  Mix all ingredients well, before heat off.  Transfer the broth to a slow cooker.  Add in the blanched chicken bone too.
6. Set slow cooker to auto/low shift.  Let the prawn soup & chicken bone simmer in slow cooker for as long as desired, till ready to serve.
7. About 10 mins before serving, stir in salt.  Scope out & discard the shells, anchovies & any surface scum.
8. Return prawn meat from refrigerator & blanch the prawn meat with boiling water till pinked.  Removed & set aside.  Discard & change to another pot of boiling water, blanch noodles, kangkong & bean sprout for about 2 mins.  Remove noodles & vegetables with a sieve/strainer & plunge into a large pot of cold/iced water for 5 sec.  Then return to the hot water again for another 5 sec.  This is to let the noodles remain springy & a little chewy.  Drain & divide into bowls.
9. Add cooked prawns & ladle broth into each bowl of noodles.  Garnish with shallots & hot chili.  Serve hot.

Fried Fish Noodle Soup

Ingredients:
2 tbsp vegetable oil
10 slices ginger
8 cloves garlic ~ finely sliced
250g ikan bilis ~ rinsed
6 litres water
2 tsp salt
2 tsp chicken stock powder
10g rock sugar
5 tbsp shaoxing wine
1 tsp white pepper
1 cup fresh milk

Fish Marinade:
1kg dory fillet (any fillet) ~ cut into 3cm pcs
2 tbsp Knorr Golden Salted Egg powder
1 tbsp sesame oil
2 tsp chicken stock powder
2 tsp white pepper
2 tsp shaoxing wine

Coating:
1/4 cup rice flour
1/4 cup tapioca/corn flour

Vegetable oil for deep-frying
6 lettuce leaves ~ rounghly torn
3 tomatoes ~ cut into wedges

Directions:

1. Heat a pot with the cooking oil, saute the ginger & garlic.  Then add Ikan Bilis & fry until dry & fragrant.  Add the boiling water & simmer for 20mins over low heat.
2. Remove & discard the ikan bilis, ginger & garlic from the soup.  Mix in the rest of the soup ingredients & leaves to simmer.
3. While the soup simmers, prepare the fish.  Mix the marinade in a large bowl.  Add the fish into the marinade & mix well.
4. Heat the oil on high heat for deep-fry; dip each pieces of marinaded fish & coat with the mixture flour & deep-fry the fish for 4mins until golden brown.
5. Serve the soup with the deep-fried fish & garnished with lettuces & tomatoes

Fishball Noodle Soup

Ingredients:
1 packet wet noodles (either yellow noodles/Bee Hoon/Kuey Teow)
16-20 fish balls
1-1/2 fish cakes ~ sliced
100g bean sprout ~ blanched
150g shrimps ~ blanched
50g dried anchovies
6 cloves garlic ~ crush
2 slice ginger ~ crush
1 ikan bilis cube
2 tbsp cooking oil
2 litres water
1 tbsp light soy sauce

Condiments:
Spring onion ~ chopped
Garlic oil (6-8 cloves garlic ~ chopped finely & fried with cooking oil)
3-4 bird's eye chilies ~ chopped
Light soy sauce

Directions:

1. In a pot, heat oil & fried the anchovies, garlic & ginger till fragrance or till anchovies cook.  Then add water & bring to boil then reduce the heat to simmer for 30 mins
2. After simmering, strain the broth & discard the anchovies, garlic & ginger.  With stock back & add the ikan bilis cube.  Continue to bring to boil.
3. Then season light soy sauce & white pepper.  Add the fish balls & cook until it floated to the surface.
4. To assemble, put a handful of noodle in a medium bowl, arrange sliced fish cake, bean sprouts & shrimps on top of the noodle.
5. Then ladle the fish balls soup over the noodle; sprinkle chopped onion & drizzle some garlic oil.
6. Serve immediately with chopped bird's eye chili together with light soy sauce.

Prawn Noodles Soup (Slower Cooker)

Ingredients:
1kg yellow noodle
500g beef ribs
1kgs large prawns ~ peel & shells set aside
A bunch of Kangkong aka morning glory ~ washed & cut 5 cm
100g bean sprouts
4 tbsp oil
4 cloves garlic ~ sliced/minced
2 star anise
5 cloves
50-80g ikan bilis aka anchovies
3 tbsp brown sugar
2-2.5 litres boiling water
2 tbsp white peppercorns
30g rock sugar
1 tbsp fish sauce
1/4 tsp white pepper powder
1 tbsp dark soy sauce
1 tbsp salt ~ adjust to taste

Garnish
chili powder
fried shallots

Directions:

1. Scald the beef ribs with hot water & set aside.
2. In a pot add 4 tbsp oil, saute the sliced/minced garlic till fragrant.  Add prawn shells & stir fry till it turns pink.
3. Add star anise, cloves, Ikan Bilis & brown sugar to mix evenly.  Then add boiling water, blanched beef ribs, white peppercorns, rock sugar, fish sauce, white pepper powder & dark soy sauce.  Bring to boil.
4. Transfer all the ingredients to slow cooker & let it cook on low for about 4 hours.
5. Remove & drain stock, pick out the beef ribs & set aside.  Skim & top layer of stock.  Blanch prawns in the stock for 2-3 mins.  Adjust seasoning of stock add 1 tbsp salt (according to taste)
6. Blanch yellow noodles, bean sprouts & a handful of kangkong.  Put in a bowl, add beef ribs, prawns to noodle & fill a bowl with hot stock.  Sprinkle of chili powder & 1 tbsp of fried shallots as a garnish.

Fried Salmon Fish Head Soup

Ingredients:
Salmon fish head + fish bones
2 thumb sized ginger ~ sliced
2 cloves garlic ~ smashed
1 silken tofu ~ cut cubes
1 tbsp black peppercorn ~ crushed
1 bird's eye chili (Optional)
Hot boiling water ~ Very Important
Thumb sized rock sugar ~ Very Important
1 tbsp fish sauce
2 tbsp Shao Xing wine / Chinese cooking wine
3 tbsp green lime juice (Optional)
Dash of pepper
Salt to taste

Garnish
Spring Onions
Coriander

Directions:

1. Boil a pot of water, we need hot BOILING water!
2. In a wok, heat oil & fry the ginger & garlic till fragrant.  Then add in fish head & bones; fry for 5-7 mins or until the fish well fried.
3. Add in the "HOT BOILING" water until the water covers the fish head & bones for milky looking fish soup.
4. Add black peppercorn; turn fire to high heat & let it boil for 10 mins.  Then add tofu & low to medium heat & boil for another 10 mins.  Remove any scums & oil floated on top of the soup during boiling process.
5. Add shao xing wine, rock sugar, fish sauce, bird's eye chili, lime juice & salt.  Cover lid & continue to boil for another 10 mins.  Taste the soup & add more salt if needed.  Once it is okay, heat off & serve with rice vermicelli noodle, garnish with spring onions & coriander.

PS: I added some condense/fresh milk for the soup to be milky.

Fried Fish Fillet Bee Hoon Soup

Ingredients:
2 pcs fish fillet ~ cut sliced
1 packet bee hoon
1/3 cup cornflour
2-liter water
2 fish knorr
1/2 chicken knorr
2 tomato ~ cut wedges
5-6 sliced ginger
1 packet silken tofu ~ cut cubes
Spring onion ~ chopped
Fried shallot

Seasoning
Evaporating milk
1-2 tbsp Shaoxing wine
1/2 tbsp sesame oil

Marinade:
1 egg white
1/4 tsp pepper
1/4 tsp sesame oil
1/2 tsp salt
1 tbsp plain flour

Directions:

1. Marinade the cut-sliced fish for 2 hours or overnight.  Coated with corn flour on both sides & deep fried until golden brown. 
2. Add 1 tbsp oil & fried the sliced ginger until fragrant.  Add the water & stock knorr; bring to boil.
3. Then add in tomato, tofu, seasoning & bring to boil for about 3-4 mins.  Add the veggies & cook for 1 min.
4. Arrange bee hoon in a bowl, & ladle the soup over it with veggies, tomatoes, tofu & fried fish.  Sprinkle the chopped spring onion & fried shallot.  Serve immediate.

Eggs Soup with Soo Hoon (Easy)

Ingredients:
4-5 eggs
2 potato ~ cut quarter
1 medium carrot ~ cut chunk
1 packet fish balls
2 shallots ~ sliced
1 garlic ~ sliced
1" ginger ~ sliced
1 tied soo hoon (grass noodle) ~ soak
1 chicken knorr cube
Salt & pepper ~ taste

Directions:

1. In a pot, heat oil on medium; saute the sliced onion, garlic, ginger & chicken knorr cube till fragrance.
2. Then pour 1 litre of water together with cut potatoes & carrots.  Bring to boil till the potatoes & carrots soften.
3. Add fish balls & soo hoon till the fish ball cook then break the eggs one at the time into the soup. (Do not stir the eggs)  Let it cook for a min then off the heat, cover the soup & let it sit for 10 mins for the eggs to cook.
4. Serve with steamed white rice.