Fried Stewed pork meat Bee Hoon

Lots of anxiety when it comes to fried bee hoon.  it was never my strength as I worry the bee hoon would end up like rubber band or being 粹粹.

The result was really satisfying .  I gave myself a thumb up 👍

ingredients :-
1/2 pack bee hoon (soak on warm water till soft)
1 can pork chop meat (remove bones) keep about 3 tbsp of the gravy later use 

3 eggs ( season w sesame oil)

1/2 pc carrots (shredded)
minced garlic 

light soya sauce

fish sauce

some extra light olive oil

water

method

1. Fried egg.  cut into strip n set aside

2. Heat up oil n stir fry the garlic to give fragrance

3. Drain bee hoon and add carrot into wok.

4. Add soya sauce,  gravy, dashes of fish sauce all to individual taste.   Fry n mix well, add water.  cover the wok to stew the bee hoon.  keep stir n mix the bee hoon thoroughly.

5. Finally add in the pork meat.  give it a good mix.  just b4 off fire, pour in the eggs. 

Muah Chee

I never imagine how fast n easy, it would be to make muah chee at home.  I heard many good comments from SHC.  Now that I tried, proven n convinced.  No more buying from outside.

Homemade is the Best, no more craving n it can be done right away w simple ingredients.  Results Yummy !

Ingredients
Mix A
120 g Glutinous rice flour
180ml water
1 tbsp oil

Mix B
60 g castor sugar + 60g ground peanut powder

Method
1) Have Mix A blend well, inside a microwaveable bowl.

2) Microwave on high 3 mins 30 secs.  outcome is a sticky white paste.  have it mix well.

3) cut a portion.  put inside a bowl that are filled w Mix B.  cut the paste into small pieces.  mix the small pieces well, so that each small pieces are coated w sugar n peanut.  ready to serve now !

Beef Collezione cheese

Aga aga cooking w no exact portion.

300g minced beef marinate w hp sauce, pepper salt
Stir fried w olive oil over the pan.  Set a set for later use.

place the desire amount of Collezione depending on the size of baking dish use into the hot water to stand for 5 mins.  while slightly soft cut into half.  Arrange them nicely and stand on the baking dish.  filled the hole up w meat.

for the sauce.   mix cooking cream w pepper salt.  add half tsp corn flour to thicken sauce if desired.  mix well n pour over the dish.  Sprinkle with shredded cheese to individual preference.

I used air fryer to bake at 180c at 10-12 mins.

Braised E Fu noodle 伊府面

1 packet (4 pcs) Yee Fu Mee
1 can straw mushroom
1/2 packet Yellow chive 韭皇 (cut in portion)
1/2 packet bean sprout 银芽 (remove head n tail)

1 small packet chicken stock
1/2 tsp soya sauce for colouring
2 tbsp oyster sauce
1/2 tsp sugar
dash pepper
dash chinese wine
3 cups water
olive oil & minced garlic

Method
1. stir fry the oil w garlic.

2. Add in chive, bean sprout for a quick stir fry and add in straw mushroom for another 1 mins stir fry.  set aside.

3. mix all the sauce ingredient and pour into the big frying pan/wok.  

4. add in all the e fu mee, make sure it got soak.  this is to enable them to get braised. 

5.  check when cooked n soft in texture.  add in the earlier chive, bean sprout & mushroom.  mix them well together with noodle and ready to serve.

Butter Salted Egg Prawn / Chicken

1 sauce 2 dishes

Here's the original make

1. Butter Salted Egg Prawn

ingredients
500g fresh prawn.  De-vein, wash and slit the shell
1 tbsp oil
60g butter
some chopped garlic
1 small stalk curry leaves
4 chilli padi
2 - 3 tbsp Irvin salted egg paste

method
1.  in the heated pan pour in oil and butter with garlic.

2.  follow by chilli and curry leaves into the pan.

3. pour in the prawn and do a quick stir fry (do not over cook).

4.  when almost cook, add in the salted egg sauce.  give it a good n even mix.  finally remove from fire and serve.

2nd Dish - easy butter salted Egg chicken (non spicy)

ingredients
200g chicken fillet cut into pieces
50g butter
2 tbsp irvin salted egg sauce

method
1. place butter in the heated pan

2. add in chicken and stir fry till cooked

4. finally put in the sauce and mix well

5. ready to serve

Green Chicken Curry

ingredient :
1 packet Dancing chef green curry paste
500g chicken fillet cut into pieces
marinate w fish sauce
4 lime / kaffir leaves
1 stalk basil leaves
300ml  coconut milk
100ml water
6 pieces pre-cooked potatoes in cube
2 stalk lemongrass sliced
3 red  & green chilli removed seed and slices
6 green & red chilli padi
1/4 tsp brown palm or palm sugar

method
1. bring coconut milk, water, sugar, curry paste to bring boil.

2. add in chilli, potatoes, chilies, lemongrass, basil, kaffir leaves and chicken.  simmer until chicken is cooked.   serve hot

chicken pie

2 sheet ready puff pastries

100g chicken fillet (cut into pieces)
marinate w pepper n salt to taste

4 small potatoes (precooked peeled n cut into cube )
3 eggs (cooked and cut into wedge)
1/2 cup milk
1/2 cup water
1 tbsp corn flour
1/4 tsp thyme

1 egg wash

Method
1. stir fry chicken meat together with potatoes and thyme

2. add corn flour, milk and water stir till creamy or sauce thicken

3. off fire and set aside

4.  grease pie tray.  lay down the first layer of pastry on the tray, poke some hole with fork on the Base.

5. fill the tray with egg and the cooked ingredients.  spread them nicely.  

6.  cover the top with the 2nd pastry.  to seal the cover, go round the tray with a fork by pressing at the corner.

7.  egg wash the pie before bake @ 180c for 35 - 40 mins

cheesy garlic toast

if you like pasta mania cheesy garlic toast  you could DIY something like this.

slice up a long baguette, spread on garlic herb spread and lastly sprinkle some grated or shredded cheese.  lay them on a tray to bake. bake till lightly brownish