Cookbook Recipes

2nd recipe, works for me and taste hawker authentic.

For 2 to 4 pax

1) Peel the shell off the prawns and fry the shell in a small dash of oil. Add 4 cups of chicken stock or water after you smell the rich fragrance of the prawns. Leave it to boil to extract fully the essense of the prawns. Should be rich reddish brown in colour.

2)Cook yellow noodles in boiling water, after the noodle is cooked, wash it over with cold water and put aside.

3) Fry 2 eggs. Just throw in the egg to the wok and scramble it. Then when fried, leave it aside.

3) Fry garlic and sambal chilli(omit if you hate spice but i guess being Singaporeans, spice is not a prob). After garlic is a little brown, throw in noodles and fry. Mix well. Sprinkle a little bit of Thai Fish sauce and you should get a nice steam coming out. Throw in the other ingredients (prawns, sotong, chicken, egg etc) and fry with the noodle. After frying for a while to mix all the ingredients with the noodles, pour in the stock until you are happy with the wetness of the noodles. Mix it well and then cover it.

4) Wait for it to steam and you are ready to serve when the steam comes out. Open the cover and it will smell really good. The key is in the stock. If the stock is really rich, then the noodles should taste really good.

My well-used recipe - always requested during family gathering.

Fresh prawns - boil till just turned red - don’t worry if a little uncooked. Peel heads and shells, separate and put both aside. Leave the stock boiling

Streaky pork - rub with salt generously, best left overnight. Throw in piece of streaky pork into stock, until just cooked, again don’t worry if a little uncooked. Cut to small slices. Leave aside.

Take a piece of belacan (about size of 2 sugar cubes), grill until smoky, break up belacan to powder. Heat up wok, add garlic to oil. Do not brown too much otherwise it turns bitter. Thrown belacan powder, prawn heads and shells into work, fry till shells and heads are dry and crispy. Sometime I pound the crispy heads and shells, sometimes I put into blender, then pour in the stock used for boiling prawns and pork. Boil for half an hour until all taste from prawns heads and shells are extracted. Add salt and fish sauce to taste. Remove and throw away the shells, keep stock aside.

Heat oil with plenty of chopped garlic (I like), throw in yellow noodle and thick beehoon, fry thoroughly. Add stock and cover for 3 minutes. Add more stock if neccesary. Add in a few beaten eggs. Add prawns and pork. Lastly add bean sprout. Fry until right liquid consistency and starchiness. Serve with belacan chili and squeezed lime juice.

You don’t even need any MSG, believe me, it’s that good. And it taste authentic, simply because it is. My reverse engineering.