Tomyam Fried Bee Hoon

Ingredients:
bee hoon (4 servings)(soak in water until tender, drain and set aside)
1 onion (sliced)
chicken breast (sliced)
carrot (shredded)
bean sprout
2 eggs (lightly beaten with salt and white pepper)
4 kaffir lime leaves (sliced thinly)

Sauce:
2 1/2 tbsp tomyam paste
2 tbsp light soya sauce
dash of salt
200ml water

Garnish:
chopped spring onion

Methods:
1. Fried the egg and let it cool down then slice thinly and set aside.
2. Saute onion until fragrant.
3. Stir in tomyam paste and kaffir lime leaves. Continue stirring with low fire until aromatic.
4. Add in chicken breast meat, stir fry until cooked.
5. Add in carrot and bean sprout.
6. Add bee hoon, pour the sauce all over the bee hoon. Stir to combine well. Cook until the bee hoon turns tender.
7. Garnish with shredded fried egg and spring onion.

Lor Mee

Ingredients:
pork bone
pork ribs
100g pork belly skin
1 pack thick yellow noodle (5 servings)
5 hard boiled eggs
bean sprouts
10 prawns (half-shelled)
1 fish cake (sliced thinly)
10 pork balls
5 shallots (sliced thinly)
4 cloves garlic (crushed)
1 star anise
1 egg (beaten)
2 tbsp grated garlic
red chilli padi (chopped)
7 tbsp cornflour
3 litre water

Seasoning:
1 tbsp oyster sauce
2-3 tbsp black soya sauce
1 tbsp light soya sauce
1/2 tsp five spice powder
pinch of salt, sugar

Methods:
1. Bring water to boil. Blanch prawns, fish cake, pork bone and pork ribs with boiling water. Drain ans set aside.
2. Add in boiled eggs, star anise, scalded pork bone and pork ribs into boiling water.
3. Season with oyster sauce, five spice powder, dark soya sauce and light soya sauce. Let it simmer for 1 1/2 hour over medium fire.
4. Remove boiled eggs and pork ribs. Set aside.
5. Stir in beaten egg into the soup.
6. Stir in cornflour mixture and keep stirring until gravy thickens.
7. Add in pork balls.
8. Season with salt and sugar.
9. Boil another pot of water. Scald mee and bean sprout in boiling water. Drain well then put in serving bowls.
10. Pour over the gravy over the mee, garnish with boiled egg, fish cake, prawns, pork ribs, pork balls, fried shallots and grated garlic.
11. Serve immediately with chopped red chilli padi.

Mee Sua Soup

Ingredients:
2 bundles mee sua (for 2 servings)
1/2 cup minced meat
1 cup bean sprout
1 stalk coriander leaves
5 cloves garlic (chopped)
1 tbsp preserved vegetable (Tung Cai)(chopped)
10 small prawn
800ml water

Marinate:
1 tsp sesame oil
1/2 tsp white pepper
1 tbsp light soya sauce
1 tbsp cornflour

Seasoning:
1/2 chicken stock cube
2 tbsp light soya sauce
dash of salt and white pepper

Methods:
1. Marinate minced meat for 20 minutes. Then roll it into small meatballs.
2. Cook the mee sua in the boiling water for 1-2 minutes, separate the strands with chopsticks. Drain and set aside in the serving bowls.
3. Saute chopped garlic until golden brown then set aside.
4. Pour in water and bring to boil.
5. Add in chopped preserved vegetable, prawn and minced meat.
6. Add in bean sprout, coriander leaves and seasoning. Then cook for another 1 minute.
7. Pour the soup over the mee sua. Garnish with fried garlic. Serve immediately.

Aglio e Olio With Ham

Ingredients:
6 cloves garlic (chopped)
2 pieces Ayamas Chicken Meatloaf/ham
1 tsp Ichimi Togarashi (red pepper flakes)
1 tsp dried parsley
6 tbsp olive oil
salt, black pepper to taste

Methods:
1. Cook the spaghetti with salted water. Drain and set aside.
2. Meanwhile, saute chopped garlic with olive oil until the garlic turns golden brown.
3. Stir in dried parsley, red pepper flakes, cooked spaghetti, salt and black pepper to taste.
4. Stir well and serve immediately.

Long Life Noodle With Brinjal

Ingredients:
3/4 pack mee diao (for 4 servings)
10 prawns (cut into small cubes size)
1 cup ground pork (marinated with pepper, light soya sauce, sesame oil and cornflour)
1 red chilli (thinly sliced)
6 cloves garlic (chopped)
6 shallots (thinly sliced)
1/4 cup dried shrimp (chopped)
1 brinjal (cut into small cubes size)
1 stalk coriander leaves (chopped)

Seasoning:
1 tbsp oyster sauce
2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)
1/2 tbsp fermented soy bean paste
1 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp cornflour
2 cups water
dash of salt, sugar and pepper to taste

Methods:
1. Heat up 4 tbsp olive oil. Saute shallots until golden brown then set aside.
2. Stir fry brinjal until slight burnt. Set aside.
3. Heat up 3 tbsp oil. Saute garlic and dried shrimp until fragrant.
4. Add ground pork. Continue stirring until pork is cooked.
5. Stir in prawns.
6. Add in red chilli and fried brinjal.
7. Stir in seasoning. Let it simmer for 1 minute or until gravy has thicken. Lastly, stir in chopped coriander leaves.
8. In the mean time, cook the long life noodle in the boiling water for 2-3 minutes then drain. Stir in fried shallots with shallot oil.
9. Place the noodle on plate, top with the gravy. Sprinkle some fried shallots.
10. Serve hot.

Stir-fried Udon With Kimchi and Pumpkin Paste

Ingredients:
8 prawns (half-shelled and deveined)
1/2 medium size pumpkin
4 pieces Ayamas Chicken Meatloaf/ham
125g Korean Kimchi
1/2 red chilli (thinly slices)
2 packs udon
5 garlic (chopped)

Seasoning:
salt
sugar
light soya sauce

Methods:
1. Cut the pumpkin into thin pieces/cubes, steam until soft then mash into paste form. Set aside.
2. Place Japanese Udon noodles into boiling water for a minute and then drain away the water.
3. Heat up 1 tbsp oil. Pan fry meatloaf until slightly brown color. Cut into bite-sized pieces. Set aside.
4. Saute garlic until fragrant.
5. Add prawns, stir fry until prawns are almost cooked.
6. Add in red chilli and kimchi. Continue stirring until aromatic.
7. Add in Udon and pumpkin paste. Stir to mix well.
8. Add in ham.
9. Season with salt, sugar and light soya sauce.
10. Serve immediately.

Stir-fried Hokkien Mee

Ingredients:
Hokkien Mee (for 4 servings)
prawns (half-shelled)
pork (thinly sliced)
choy sum (cut into 3" length)
fish cake (thinly sliced)
5 cloves garlic (chopped)
2 cups of water
1 tsp cornflour

Seasoning:
2 tbsp oyster sauce
2 tbsp thick soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp Lea & Perrins Worcestershire Sauce
dash of pepper and salt

Methods:
1. Saute garlic until lightly golden and fragrant.
2. Add pork slices, prawn and followed by fish cake. Stir-fry until cooked.
3. Add Hokkien Mee , choy sum and seasoning. Stir-fry to mix well.
4. Pour in water mixed with cornflour then cover the wok and let it simmer for 5 minutes.
5. Serve hot.

Fried Bee Hoon

Ingredients:
bee hoon (2 servings)(soak in water until tender, drain and set aside)
1 onion (finely sliced)
red chilli (finely sliced)
chicken breast (finely sliced)
carrot (shredded)
dried shrimp (chopped)
bean sprout
cabbage (shredded)
1 bean curd (cut into 4 slices)
1 dou pao (豆包)
1 egg (lightly beat with salt and white pepper)

Sauce:
1/2 tsp oyster sauce
3 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp sesame oil
salt
white pepper
100 ml water

Methods:
1. Fry the dou pao and bean curd until golden brown. Remove from pan and let them cool down. Then slice thinly and set aside.
2. Saute the onion and chopped dried shrimp until fragrant.
3. Add chicken breast meat, stir fry until cooked.
4. Push aside the ingredients, add eggs and scramble until cooked.
5. Stir in carrot, red chilli and cabbage.
6. Add in bee hoon, pour the sauce all over the bee hoon. Stir to combine well.
7. Pour in bean sprout, dou pao and bean curd slices. Mix thoroughly.
8. Serve hot.

Fried Long Life Noodle (Mee Diao) 寿面

Ingredients:
1 pack long life noodle (mee tiao)
Chinese chives (ku chai)
bean sprout
pork (finely slice)
prawn
2 eggs
carrot (finely slice)
red chilli
red chilli padi(optional)
dried shrimp (chopped)
5 cloves garlic (chopped)

Sauce:
1 tsp oyster sauce
4 tbsp light soya sauce
1/2 tsp thick soya sauce
salt to taste
1/2 cup water

Methods:
1. Cook the noodles in boiling water until tender, it probably takes 3 minutes. Drain the noodles and rinse with cold water then set aside.
2. Pour the egg into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown. Set aside.
3. Saute chopped garlic and dried shrimp until fragrant.
4. Stir in prawns and pork slices. Stir-fry until cooked.
5. Add in chinese chives, carot and red chilli. Stir well.
6. Add in fried scrambled egg to combine.
7. Add in the noodles. Stir and mix well.
8. Pour in sauce. Stir well.
9. Stir in the bean sprout and cooked for 1 minutes.
10.Serve hot.

Spaghetti With Tomato Puree

Ingredients:
butter
olive oil
spaghetti
broccoli
cuttle fish
dried parsley
red chilli padi (if you like the spaghetti tastes spicy)
onion (cut into small cubes)
1 tomato (cut into small cubes)
2 chinese dried mushroom (finely slice)
4 Ayamas chicken cocktail sausage (cut into pieces)

Sauce:
250g tomato puree
salt

Methods:
1. Boil spaghetti with 1 tbsp olive oil and salt until tender. Scoop out the spaghetti into a colander.
2. Dip the broccoli into a boiling water for 5 minutes then dish up.
3. Stir-fried sausage and dried chinese mushroom with butter. Dish and drain.
4. Saute the onion with 1 tsp butter and 3 tbsp olive oil using slow fire.
5. Add in red chilli padi, cooked spaghetti and dried parsley. Mix well then dish up.
6. Stir-fried the cuttle fish with 2 tbsp olive oil.
7. Stir in the tomatoes cubes and tomato puree. Season with salt.
8. Add in the fried sausages, mushroom and cooked spaghetti then mix well and serve hot.

Fried Mee With Tomato Ketchup

Ingredients:
1/2 pack yellow mee
egg
prawn (half shelled)
cuttle fish
bean sprout
fish cake (finely slice)
carrot (finely slice)
bean curd (cut into small cubes)
red chilli (finely slice)
3 cloves garlic (chopped)

Sauce:
1 tbsp Heinz chilli sauce
3 tbsp tomato ketchup
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp thick soya sauce
3 tbsp water
salt

Methods:
1. Fry the bean curd cubes until golden brown then dish up.
2. Pour the egg into the hot frying pan and let the eggs cook undisturbed until they begin to set, then stir the eggs and cook until golden brown. Dish up.
3. Saute chopped garlic until fragrant.
4. Add in prawn and cuttle fish, stir-fry until cooked.
5. Add in fish cake, red chilli slices, fried bean curd cubes and fried scrambled egg, then stir for a while.
6. Add in mee and continue stirring.
7. Pour in the sauce and mix well.
8. Add in the bean sprout and continue stir for a while.

Stir-fried Black Pepper Udon Noodles

Ingredients:
1 packet of Japanese Udon noodles
cuttle fish
chicken breast meat
green lantern chilli (finely slice)
cabbage (finely slice)
carrot (finely slice)
2 cloves garlic (finely slice)
red chilli (finely slice)

Sauce:
3-4 tbsp Lee Kum Kee black pepper sauce
1 tbsp light soya sauce
1/2 tsp thick soya sauce
1/2 tsp oyster sauce
dash of black pepper
dash of salt
dash of sesame oil
3-4 tbsp water

Methods:
1. Place Japanese Udon noodles into boiling water for a minute and then drain away the water.
2. Heat oil, saute the garlic until fragrant.
3. Add in cuttle fish and chicken breast meat and stir well.
4. Pour in cabbage, carrot and red chilli slices and mix well.
5. Pour in green lantern chilli slices, Japanese Udon noodles and sauce above and fry for a while.