Fried Kway Teow ( No pork no lard version)

Ingredients ( For 4 person)
500g Kway Teow noodles

300g Yellow noodles

3 Fish cake sliced thinly

100g prawns

1 Chinese wax sausage sliced (optional)

1 bowl of bean sprouts

1 garlic chopped

3 tbsp oil

1/2 bowl water

Seasoning

3 Tbsp soya sauce

1 tbsp dark soya sauce

1 tbsp sweet sauce

Method

1. Heat oil, add garlic. Fry for 1 min, add fishcake, kway teow and yellow noodles.

2. Add half of the water to the noodles and mixed evenly, while cutting up the noodles to shorter strands.

3. Fry for 2 min, then add the rest of the water and prawn fry till the prawn is almost cooked.

4. Make a well and pour in the egg. Scramble and mix with the noodles. Add in the bean sprout and fry for another 2 mins.

5. Add in the seasonings, making sure all the noodles get the seasonings, then switch off flame.

Note:

1)Use medium flame throughout so that the noodles will not get burnt.

2)Do not add in the seasonings too early or else the noodles will end up a little sour.

Fried Hokkien Mee (No pork version)

This morning made hokkien mee （炒福建面）for breakfast. The whole process took me half an hour including cooking and cutting. For those people who do not know, Fried hokkien mee is a local delicacy. It is one hawker food you don't want to miss. Ok with no further ado, I will bring you the recipe.Ingredients( serves 4)
500g Thick Vermicilli
300g Yellow noodles
4 prawns or more deveined
1 squid cut into rings
1 fish cake sliced thinly
1/2 chicken breast sliced thinly
Chye Sim (optional)
1 garlic chopped
1 onion sliced thinly
1 egg beaten
1 bowl water/stock
3 tbsp oil
4 tbsp soya sauce

Marinade
Oyster sauce
Soya sauce
Pepper
1 tsp corn flour ( for chicken only)

Garnish
Chilli sliced thinly
Lime cut into half

Method
1.Marinade chicken with 1 tsp oyster sauce, 1 tsp soya sauce,pepper and corn flour. Marinade the squid and prawn with 1 tsp oyster sauce, 1 tsp soya sauce. Set the items aside for 5 mins.

2.Heat the oil and add the onion and garlic. Fry for 1 min, add in chicken and fry for 2 mins, add fish cake and fry for 1 min.

3.Add in the yellow noodles, then thick vermicilli. Add half a bowl of water and make sure the yellow noodles and vermicilli are well mixed.

4. Add in the prawn and squid and the other half bowl of water. Fry till all ingredients are cooked.

5. Add in 4 tbsp of soya sauce. Make sure the soya sauce are mixed well, make a well in the middle of the noodles and add the egg.

6. Scramble the egg and mix well with the noodles. Switch off flame.

7. The noodles can be served with some sliced chilli placed on top as garnish. The lime juice is to be added to the noodles before eating.


Note: The authentic hokkien mee version is not with chicken but with pork belly. But I decided to use the healthier version. This version of the recipe can be used by muslim considering it is cooked without pork.

Vegetarian Bak Kut Teh

Bak Kut Teh or Pork Rib Tea （肉骨茶） is a soup that is a local delicacy. It is said that this soup originate from the creation of poor coolies in Southeast Asia. They are very poor and whenever able will gather whatever herbs they could get hold of and make into soup together with pork rib. The herbal soup is delicious and is said to boost their constitution. There are many version of pork rib tea, herbal type and the teochew more peppery version. But here I will introduce the herbal version but vegetarian style. If you want you could substitute the bean items with pork ribs.

Ingredients

3 sticks of Tau Kee ( Bean Stick) soaked for half hour

1 can Button Mushrooms

Other Vegetarian ingredients like tau pok, mock meat (optional)

Soup Base

1/2 piece shu di (chinese herb)

1 slice danggui (chinese herb)

1 stalk of dang sheng (chinese herb)

1 piece of bei qi/huang qi(chinese herb)

1/2 stick of cinnamon

1 star anise

1 honey date

1 tsp of white peppercorn

1 tbsp of black sauce

1 tbsp soya sauce to taste

4 Cloves garlic (optional)

Method

1. Boil 800 ml of water, add in the ingredients for soup base and bring to a boil, then switch to small fire for 40 minutes.

2. Add in the tau kee and cook for another half hour, then add in the button mushrooms and soya sauce to taste, bring to a boil.

3. Switch off the fire and serve the soup hot with rice.

Note: 1)You can add in 2 cloves of garlic into the soup base if you want but garlic will not be added to strict vegan dish .
2) If want to use pork ribs instead, add the pork ribs into the soup base when it boils and cook at low fire for 45 minutes.