Tomato Rice (V2)

Ingredients:

3 cups Basmathi rice

1/2 cup Evaporate milk

2 screwpine leaves

1 lemongrass ~ bruised

3 tbsp tomato puree

4 shallots ~ slice

4 clove garlic ~ slice

1" ginger ~ slice

1 Knorr chicken

2 tbsp Ghee

2 tbsp cooking oil

Salt & sugar to taste

Spices

1 cinnamon stick

2 Anis-star

3 cardamon

6 cloves

Directions/Instructions:

1. After rinsing the Basmathi rice, soak it for 30 minutes, drain it, and set it aside.
2. Heat oil, saute the spices, lemongrass, and screwpine till fragrance.
3. When wilted, add the pureed tomatoes and stir to mix. Then, add the evaporated milk, chicken knead, and salt. Continue to stir for 2 minutes.
4. Then, add the Basmathi rice and mix it together. Transfer the rice to the rice cooker, add 4 cups of water, and cook it according to instructions.
5. Once the rice is cooked, wait 10 minutes before stirring with a fork. Finally, sprinkle with chopped parsley, fried onion, and raisins (Optional). Enjoy!

Note:

For Basmathi rice - 1 cup = 1.5 cup of water

Cheesy Macaroni Beef Casserole

Ingredients:

500g ground beef

1 yellow onion ~ diced

2 garlic ~ minced

2 tbsp AP flour

2 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

15oz can crush tomatoes

Mac & Cheese ~ recipe here

Other

1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish

Directions/Instructions:

1. Preheat the oven to 350 degrees F.
2. Cook the mac & cheese recipe here.
3. In a large non-stick skillet, heat 1 tbsp oil over medium heat.  Add the onion and saute for about 5 minutes, then add the minced garlic and saute for a minute longer.
4. Stir in the ground beef, chili powder, salt, and black pepper and cook until the meat has browned.  Drain any excess fat from the pan.
5. Sprinkle 2 tbsp flour over the meat and cook for a minute or two.  Add in the tomatoes and simmer on low.  The sauce will start to thicken a bit as it cooks.
6. Pour half of the cooked mac and cheese into the casserole dish, layer it with the meat mixture, and then add the remaining mac and cheese.
7. Sprinkle 1/2 cup panko bread crumbs on top, and bake for about 20-25 minutes or until golden brown. Before serving, sprinkle the casserole with chopped fresh parsley. Enjoy!

Traditional Lontong aka Rice Cake

Ingredients:

3 cups Jasmine Rice ~ washed & drained

Banana Leaves

Lontong cylinder

Directions/Instructions:

1. Clean the banana leaves and cut the shape of the cylinder mold.  Warm them up a little on an open fire briefly (This helps the banana leaves stay soft and avoid cracking)
2. Roll each leaf into a cylinder and fill half the cylinder with the rice. (Eg. If the cylinder is 20cm roll in length, fill up the rice below half of 20cm, which is about 10cm)  Continue until you use up all the rice.
3. Prepare a big pot of water and bring it to a boil; add some salt.  Place the lontong cylinder inside the pot.  Cover the lid and let it boil for 30 mins over medium heat.  Off the heat and let it sit for another 30 minutes; do not remove the lid.
4. After 30 minutes, submerge all the lontong cylinders in the water. Cover the lid and boil over medium heat for another 30 minutes. Turn off the heat again and let it sit for another 30 minutes. Repeat this process three times.
5. Once done, remove them from the water and let them cool for about an hour before removing the lontong from the cylinder.

Ayam Masak Madu ala Mamak Style

Ingredients:

1kg whole chicken ~ cut 8-12 pcs

Handful Curry leaves

1 stalk lemongrass ~ bruised

5 Dates fruit ~ blend

1 tbsp curry powder

2 tbsp chili powder

2 tbsp chili sauce

2 tbsp tomato sauce

1/2 orange juice

1 tsp vinegar

8 tbsp honey

2 tbsp palm sugar

Marinade

2 tbsp garlic ginger paste

1 tbsp turmeric powder

2 tbsp chili powder

1/2 tbsp salt

Blended

1 large red onion

2 shallots

4 garlic

2" ginger

Directions/Instructions:

1. Marinade the chicken piece for 30 mins.  In a shallow pan, fry the chicken and set aside.
2. Heat 5 tbsp cooking oil and 1 tbsp Ghee over medium heat in a wok. Saute the spices, bruised lemongrass, and curry leaves for about 2 minutes.
3. Then add the blended ingredients and continue to saute until fragrant or the oil breaks out.
4. Add the curry and chili powder and stir for 2 minutes to mix well.
5. Next, add the tomato sauce, chili sauce, blended dates, orange juice, vinegar, honey, and palm sugar.  Stir it well and bring it to a boil.
6. Once it is boiling, add salt to taste and a 1/3 cup cornflour solution (1 tbsp with 1/3 cup of water), and cook to thicken the gravy. Let it simmer for another 5 minutes.
7. Lastly, coat the gravy evenly, add the cooked chicken, and cook for another 5 minutes over low heat.

Lapis Sisik Ikan aka Fish Scale Layered Cake

Ingredients (A)

150g fine sugar

450g margarine/butter

1 tbsp Emulsifier/ovalette

(B)

10 egg yolks

6 egg whites

100g condensed milk

180g seri kaya

1 tsp vanilla

(C)

100g Horlicks

260g Pau flour/Hongkong Flour

1/2 cup ice-cold water

Other

Haw flakes

Directions/Instructions:

1. In a stand mixer, beat all the ingredients (A) at maximum speed for 10 minutes until fluffy.
2. Add the ingredients (B) one by one while beating at the same speed.
3. Reduce the speed, and add the ingredients (C) so that it is just mixed.
4. Apply a little margarine to the surface of the square pan (8x8x3) and cover it with parchment paper.
5. Weigh the 140 g mixture batter into the pan and spread it with a spoon so it is evenly thick. Bake in the preheated oven at 170 degrees C, middle of the rack, top/bottom, for 10 mins or until the top layer turns golden brown.
6. Remove from the oven, move the rack to one level up, change to top fire, and prepare for the next layer of the same-weight batter.  Repeat for 3 first layers.
7. For the 4th layer, after spooning the mixture and smoothing it, insert the Haw Flakes in an inclined position into the layer (until it slightly sinks into the 3rd layer) to ensure it can stay in the position and bake.
8. Repeat steps 3 layers again, and before adding the 4th layer of batter,  use the cake pressor to press down the Haw Flakes in one direction. Make sure to mark where the Haw Flakes were and press one direction.  Bake every layer at the same temperature for 8-10 mins.
9. Continue to repeat each 4 layered with Haw Flakes till finish the batter.  At the end of the layer, move the rack to the middle, change the fire to top/bottom, and bake for 15-20 mins overall.

Cantonese Steamed Fish

Ingredients:

2-3 (500g) Cod Fillets

Sauce

3 tbsp light soy sauce

1 tbsp Chinese wine

2 tsp black vinegar

1 tbsp rock sugar

3 coriander root

1 tsp chicken stock powder

1 cup water

Garnish

3" ginger ~ sliced thinly

Scallion ~ sliced thinly

Directions/Instructions:

1. Sprinkle CodFish with salt on both sides and cure for 10 mins
2. Place sauce ingredients in a pot and simmer for 15 mins
3. Wash away salt, and pat dry.
4. Add Chinese wine to both sides of the fish and place on a plate for steaming for 8 mins.
5. Remove excess water from the steaming fish.  Drizzle the sauce around the fish, not directly onto it.
6. Place sliced ginger and the white part of the scallion on top of the fish.  Then heat oil and drizzle over the ginger and scallion.
7. Top with chopped spring onion.  Enjoy!

Bangka Legit Lapis aka Lapis Susu Bangka

Ingredients:

20 egg yolk

14 egg white

400g Margarine

100g Butter

400g powdered sugar/icing powder

100g milk powder

100g condensed milk

200g AP flour

1 tsp vanilla powder

Directions/Instructions:

1. Beat the margarine, butter, and sugar until soft and fluffy for about 10 mins on speed 3-4
2. Slowly add the egg yolk one at a time till finish.
3. While the mixer is in slow mode, add the condensed milk, milk powder, vanilla powder, and flour.  Mix well and set aside.
4. In another bowl, beat the egg whites until soft peaks form. Add the egg white batter to the butter mixture and mix well with a spatula.
5. Prepare a 9x9-inch baking pan by grubbing only the bottom with butter and then layering it with parchment paper.
6. For the first layer, weigh 180g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 180 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, change the temperature setting to the top position only at 160 degrees C.
8. Bake the 1st layer in the oven for 8 mins or until golden yellow is removed.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 180 degrees C for 15-20 minutes.
10. Remove the cake from the oven and let it rest in the tin until completely cool. Before removing the cake from the pan, shake it until the edges do not stick to the pan.

Gulai Ayam Nanas (Indonesia Style)

Ingredients:

1 whole chicken ~ 12 pcs

200g cube pineapple or fresh pineapple

300ml coconut milk

150ml water

1 lemongrass ~ bruise

2 kaffir lime leaves

2 bay leaves

1 turmeric leaves

1" galangal ~ bruise

1 tbsp seasoning powder

Salt & sugar to taste

Grind/Blend

6-7 red chilies ~ deseeded

4 shallots

2 cloves garlic

1" ginger

1" turmeric

2 candlenuts

1 tsp coriander powder

1 tsp cumin powder

1 tsp ground white pepper powder

Directions/Instructions:

1. In a wok, saute the ground spices until fragrant and cook till oil breaks out.
2. Add turmeric, lime, bay, lemongrass, and galangal.  Stir until fragrant and wilted.
3. Then, add the chicken pieces and cook over medium heat until the chicken changes color, for about 5-10 minutes.
4. Add half coconut milk, water, chicken seasoning powder, salt, and sugar.  Cook until the chicken is cooked.
5. Lastly, add the pineapple cube and the remaining coconut milk.  Cook until the gravy is slightly thick, remove, and serve with steamed white rice.

Fried Chicken ~ Mamak Style

Ingredients:

1 packet of Chicken wings

2-3 stalk curry leaves

300g cornstarch

3 tbsp rice flour

2 eggs

1 tbsp coriander powder

1/2 tbsp fennel powder

1/2 tbsp cumin powder

1 tbsp curry powder

1 tbsp chili powder

1 tbsp turmeric powder

1 tbsp seasoning powder

1 tbsp lime/lemon juice

1-2 tsp salt

Blended

2" ginger

5 cloves garlic

1 large red onion/5 shallots

Directions/Instructions:

1. Clean the chicken and pat dry.  Set aside
2. Add the blended ingredients and all the other ingredients in a large bowl.  Add water bit by bit.  The batter should be like tempura, not too thick or running.
3. Then add the chicken wings pieces and marinade for an hour or overnight.
4. Heat oil over medium heat at 190 degrees C. Fry the chicken wings in a large wok for 10-12 minutes. Drain the wings on a paper towel and enjoy!

Note:

If you want the chicken to be red, like Indian style, add a little food color - orange and red and mix the batter well.

Nasi Minyak Kenduri

Ingredients:

3 cup Basmathi rice ~ rinse, soak for 30 mins & drain

2 cups Evaporate milk

2-1/4 cup water

1 cube chicken knorr

2 tbsp cooking oil

2 screwpine leaves (pandan) ~ knot

1 cinnamon stick

1-star anise

2 cardamom

Blend

1 large red onion

5 clove garlic

1" ginger

Directions/Instructions:

1. Heat oil over medium in a saucepan and add the blended ingredients: cinnamon stick, star anise, cardamom, and screwpine leaves. Saute till fragrance.
2. Then add the Evaporated milk, chicken knuckles, and salt to taste. Let it cook for 1-2 mins.
3. Transfer the mixture to the rice cooker and add the water.  Give it a stir, press the button, and let it cook as usual.

Steamed Turmeric Glutinous Rice aka Pulut Kuning Kukus

Ingredients:

4 cups Glutinous rice

1 tbsp turmeric powder

1 pcs dried tamarind

1 small packet of coconut milk

1 tsp salt

1 tsp sugar

A couple of screwpine leaves ~ to layer on the bottom of the tray

Directions/Instructions:

1. Wash the glutinous rice clean and soak it with turmeric and dried tamarind for 3 hours.
2. Drain the water and rinse well.
3. Place the screwpine or pandan leaves on the bottom of the tray. Pour the rinsed glutinous rice over them and steam for about 20 minutes.
4. While the glutinous rice steams, add the coconut milk, 1/2 cup of water, salt, and sugar to another bowl. Stir well until the sugar dissolves.
5. After 20 minutes, add the coconut mixture, mix the glutinous rice well, and use a spatula to smooth it.
6. Return the glutinous rice to the steamer and steam for another 20 minutes. Done and enjoy!

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil, then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut into half

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil, add the prawn, and cook till the prawn turns pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking. Set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot. Fry the lemongrass and finely ground ingredients until fragrant, about 3-5 minutes. Then, add the ground chili and stir fry until the mixture releases the oil for about 5 minutes.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water into the mixture and bring it. Then add t tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth is boiling, add the ground potatoes and stir until the mashed potatoes dissolve.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing. Pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander. Enjoy!

Note:

To boil the noodles, heat the water until it boils. Add the noodles and soak them for 2-3 minutes before straining them. Rinse the noodles with cold water to stop the heating process and prevent them from becoming mushy.

Begedil (Fried Potato Patty)

Ingredients:

1kg potato

1/3 cup fried shallot

1/2 cup breadcrumb

1/2 tsp Sagaf spices (optional)

1 tbsp black ground pepper

1 tbsp white ground pepper

1/3 cup chopped scallion

1/3 cup chopped coriander

2 tsp salt

Direction/Instruction:

1. Peel the potato skin, rinse, and slice about 1/4" thick.
2. In a hot pot of oil, deep fry the sliced potato for about 5 minutes or till light golden.  Drain with a kitchen paper towel.
3. Mashed the sliced potatoes with a pestle and mortar batches by batches while still hot.
4. Once all the potatoes are mashed, add all the above ingredients.  Mix thoroughly.
5. Season well and shape into medium-sized balls with the palms and flatten lightly.
6. Coated the "begedil" in the beaten eggs and fry till lightly golden browned.

5kg potato

1 cup fried shallots

2 cup breadcrumb

2 tsp Sagaf spices

1 tbsp ground black pepper

1 tbsp ground white pepper

1 cup chopped scallion

1 cup chopped coriander

1 tbsp salt to taste

KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer. Add the chicken, cooked potatoes, and carrots. Mix well and simmer until warm, stirring frequently.
3. Preheat oven to 425 degrees F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While the oven is heating, prepare the pie crust. Combine flour, salt, and shortening in a food processor. Mix until the mixture resembles coarse crumbs, adding one tablespoon at a time until it forms a smooth dough.
5. Divide the dough and use a cookie cutter 4-1/2" in diameter. Place the cookies in the mini muffin pan, pressing in on the sides as needed.
6. Once the filling cools, scoop about 1 tablespoon into each pie cup. Roll out the remaining dough and cut out small circles using a 2 1/2" cookie cutter for the tops of the pies.
7. Whisk together 1 egg to form an egg wash. Brush it on the pies or use milk for a similar effect.
8. Bake the pies for 15-18 minutes or until the crust is golden. Let the pies cool completely before serving.

Legend Carrot Rice

Ingredients:

5 cups Basmati rice

3 carrots (1 shredded, 2 blended and filtered, only 2 cups juice)

3 tbsp condensed milk

1 cup evaporated milk

2 tbsp rock sugar

4-1/2 cup water

Sauteed

4 shallot ~ sliced

1 large onion ~ sliced

5 clove garlic ~ sliced

2" ginger ~ cut matchstick

1 Star anise

1 cinnamon stick

3 cloves

3 cardamon seed

1 screwpine leaves

Directions/Instructions:

1. First, heat 2 tbsp ghee, then add the cinnamon, star anise, and cardamom. Stir until fragrant, then add the sliced onion/shallot, garlic, and ginger. Next, add the screwpine leaves and continue to stir until fragrant.
2. Pour 2 cups of carrot juice, evaporated milk, and water into the mixture. Stir to mix. Then add rock sugar, salt to taste, and condensed milk. Continue to stir to mix. Bring to a boil.
3. Once boiling, add the basmati rice and add the shredded carrot.  Stir to mix together.
4. Transfer the rice mixture to an electric rice cooker and let it cook usually.  Enjoy!

Chicken Rose Penang Style

Ingredients:

1 whole chicken ~ cut 12

225g Campbell Tomato Soup

200g coconut milk

1/2 can of Evaporated milk

4 tbsp condensed milk

1 tbsp almond powder

1 tbsp poppy seed powder

Salt to taste

Cooking oil for frying chicken

Sauteed

1 screwpine leaves

2 large onions ~ sliced lengthwise

2 stalk lemongrass

2 cinnamon sticks

3-star anise

4 cardamon seed

5 cloves

2 tbsp cooking oil

Blend (A)

1 large onion

4 shallot

2" ginger

5 clove garlic

Blend (B)

10 dried chilies

1 medium carrot

1-2 tomato

1/4 cup cooking oil

1/2 cup water

Paste

1 tbsp fennel powder

1 tbsp cumin powder

1 tbsp garam masala

1 tbsp chili powder

Directions/Instructions:

1. Clean the chicken pieces, pat dry, and marinate with salt and turmeric powder.  Set aside for 30 mins.
2. Heat the oil and fry the chicken pieces until 3/4 cooked.  Set aside.
3. Heat the wok and add lemongrass, pandan leaves, and spices.  Once the fragrant smell is gone, add the onion slices.  Saute until the onion turns golden; do not burn.
4. Then add the mixture (A) and stir until the smell rises.  Next, add the mixture (B), tomato soup, almond powder, and poppy seed powder.  Stir it together and let it boil over medium-low heat.
5. Then add the paste mixture and continue to stir it together. Once the sauce has absorbed the oil, add coconut milk, half a can of evaporated milk, condensed milk, and salt to taste.
6. Bring the sauce to a thickening point and add the fried chicken pieces. Stir the sauce well so it does not burn and is coated well.
7. Reduce the heat to a simmer and boil the sauce for 15-20 minutes. Once the sauce has absorbed the oil, remove it to serve.

Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by boiling the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce over high heat for 10 minutes.  
2. After 10 minutes, scoop out the foam, then add the 5 green onions and sliced ginger. Reduce the heat to low and let it simmer for 30 minutes. Strain the chicken broth and set it aside for the wontons. 
3. Combine all the filling ingredients in a large bowl to create a creamy mixture. Cover and let it rest for 15 to 30 minutes.
4. Place a wonton wrapper in your palm and put about 1 teaspoon of filling in the center. Brush water on two edges. Fold to seal, pressing out any air. Brush water on one corner, then bring the corners together, pressing to seal. Repeat until all the filling is used.
5. Heat the wonton soup to a boil, then add all the wontons, stirring gently to prevent sticking. Simmer until the wontons are fully cooked and float to the surface.
6. Place the wontons in a serving bowl with the broth, ladle the soup over them, sprinkle with chopped spring onion, and serve!

Chocolate Popiah Cookies

Ingredients:

1 packet Popiah skin

300g chocolate milk (Compound)

1 tbsp shortening

Rainbow sprinkles

Directions/Instructions

1. Roll one sheet of popiah with a bamboo satay stick, and close the end with "glue" (water+flour).  Repeat the whole process till finished.
2. Once everything is done, cut the rolled popiah about 1" and set it aside for about 3 hours before deep-frying.
3. Heat oil on medium and deep fry the popiah until golden brown.
4. While waiting for the fried popiah to cool, melt the chocolate and shorten it over a double boiler.  Set aside to cool.
5. Add the fried popiah to the melted chocolate and coat them evenly.  Then scoop about 1 tsp into the mini cupcake lining and sprinkle some rainbow candy over the top.
6. Once the chocolate hardens, transfer it to the air-tight container.  Enjoy!

Fried Beef Kuey Teow

Ingredients:

300g beef ~ sliced thinly

400g Hor Fun noodle

1 cup bean sprouts

5 Bak choy

1/2 yellow onion ~ slice

5 sliced ginger

3 cloves garlic ~ chopped

1 stalk spring onion ~ 2" cut

3-4 eggs ~ lightly beaten

3 tbsp cooking oil

Marinade (Beef)

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shao Xing (Optional)

1/4 tsp ground white pepper

2 tbsp cornstarch

Sauce

2 tbsp light soy sauce

2 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp oyster sauce

1-1/2 tbsp sambal chili

1 tsp ground white pepper

Directions/Instructions:

1. Add ingredients to marinate the beef in a bowl and set aside for at least 30 minutes.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Open the package of noodles, gently separate strands from each other, and set aside.
4. Heat wok on high heat till it is smoking.  Add oil and swirl the wok to coat the surface well.
5. Add the marinated beef slices to the pool of oil in the center of the wok. Flip over a few times with a wide spatula to prevent the beef from sticking.
6. Sear and toss-fry the beef slices for about 2 mins till tender and then remove from the wok.
7. Add a bit more oil and swirl once more to coat the wok.  Then, add the onion, ginger, and garlic.  Stir-fry till fragrant, and before the color changes, add the rice noodles and toss them through.
8. Move the noodles to the side of the wok, pour a teaspoon of oil, and add the beaten eggs. Wait for them to set briefly before scrambling and frying them on the side of the wok.
9. Now, toss it in with the noodles. Add the prepared sauce ingredients and toss once again until evenly mixed.
10. Return the beef and add the bean sprouts and spring onion.  Give a final toss and remove it from the heat.

Creamy Tom Yam Pasta

Ingredients:

1 packet spaghetti

300g prawn ~ leave the tail on

1 medium onion ~ chopped

5 garlic ~ chopped

4 kaffir lime leave ~ shredded

2 red bird's eye chili ~ cut

2 tbsp tom yam paste

1 tsp chicken powder

1 tsp sugar

1/2 cup fresh milk

1/2 cup heavy cream milk

Chili flake (Optional)

4-5 tomato cherry ~ cut halves

Directions/Instructions:

1. Cook pasta in salted water until al dente. Drain under cold running water to prevent further cooking, then set aside.
2. Heat the pan and melt 1 tbsp butter. Add the chopped onion and garlic and stir fry until they have a pleasant aroma.
3. Then add the prawns and continue to stir until it is semi-cooked.  Add in the tom yum paste.  Mix evenly for another 1 min or so
4. Pour both fresh milk and cream in and mix gently under low heat.  Add the kaffir lime leaves, chop red chili, chicken powder, and sugar.  Stir to mix for another 1 min.
5. Next, add the cooked pasta and mix the sauce together. Top with tomato cherry and cook for another minute. Sprinkle with chopped parsley or coriander leaves. Enjoy!