Mee Siam - Singapore style

It's been a long week and I am so glad that the weekend has finally arrived. My ADSL connection has been a total let down! The crawling speed was worse than a dial-up! It appeared that there were some problems with the Dlink wireless modem, which was pronounced dead this afternoon when B tried to upgrade the software in an attempt to resolve the internet issue. T__T We bought a new router-modem today and the internet connection seemed to have improved but still not very stable.

A lot of things have happened over the week but that will be story for another time. Let's move on to more interesting stuff shall me? Food always excites me and I hope you share my sentiments.

Today I am going to share with you one of my Singapore hawker favorites - mee siam. Don't confuse this with the mee siam we have in Malaysia that is stir-fried and dried. This is the "wet" version of rice vermicelli in a sweet and sour tangy gravy with a hint of spiciness. It is a very appetizing dish, just writing this post is enough to make my salivary glands kick into overdrive.

Thanks to Prima Taste (again!), I could have this whipped up in 15 minutes time. Click here for the cooking instructions of mee siam from Prima Taste.

Besides mee siam, I have also tried Prima Taste's Hainanese Chicken Rice and Curry Chicken, both of which I highly recommend. I am going to stock up more Prima Taste "ready-to-cook sauce kits" next weekend, will probably try out their mee rebus and prawn mee. I'll be back with reviews!

Fried Noodles with Prawns 大蝦炒麵

Up next is stir fried noodles with prawns. This is a long overdue post as it was dinner many months back. Yeah last year, how long ago was that eh? :)

Will share the recipe soon. Good night, yawn...

* Updated - recipe *

Ingredients
1 packet yellow noodles (Hokkien Mee), 400g
6 large Banana prawns, peeled shell, retained head and deveined
5 cloves garlic, chopped
1 small quarter cabbage, julienne
1 egg, beaten (optional)

Seasoning
1 tbsp dark soy sauce
1.5 tbsp light soy sauce
1 tbsp oyster sauce
Dash of white pepper

Method
Heat some oil in a wok or large frying pan over a medium heat. Saute some garlic till fragrant. Add prawns and stir fry them till cooked, remove and set aside.

Heat oil in wok again and saute remaining garlic. Add cabbage and a little splash of water. Stir fry cabbage for about 
2-3 minutes until just wilted.

Meanwhile, mix oyster sauce, pepper, light and dark soy sauce in a small bowl.

Add noodles to the wok/pan and stir-fry for a minute, then pour over the sauce. Toss the noodles and mix all ingredients well. If you are cooking with egg, make a well in the centre of the wok/pan and stir in the beaten egg. Lightly scramble it.

Finally, add the prawns and stir-fry for 1-2 minutes until everything is heated through.

Dish and serve.

Char Kway Teow 炒粿條

On some rare occasions when we have bouts of homesickness and cravings for hawker style cooking, this is one of the comfort foods we go for - char kway teow or stir-fried flat rice noodles.

Char kway teow is so widely available back home and you can find it in almost every hawker centre and food court for a mere SGD2.50 or RM3.50. In Sydney, there's no luxury of that. A plate of char kway teow costs at least AUD8.00/9.00 and you don't get the authentic taste you are familiar with back home.

I certainly can't cook like a Malaysian char kway teow hawker seller and generate the aromatic “wok hei” at home, but moi can cook a decent plate of fried kway teow with less carb and more ingredients at a far cheaper price than you could get from a Malaysian restaurant in Sydney. ^_^

My previous post on fried kway teow 2.5 years ago was amateured and home styled. I think (well, I hope) my cooking has improved and gradually progressed over the years. Ahem-hem... ^__^

The recipe will be added soon, and I am now off to enjoy dinner with my family. See ya later! Have a great weekend!

* Updated - recipe *

Ingredients - serve 2 to 3
300g fresh flat rice noodles
6 large prawns, deveined
200g pork, sliced and marinated with soy sauce and corn flour
4 stalks garlic, finely minced
2 stalks scallions, cut into 1.5 inch length (separate green from white parts)
200g beansprouts
2 eggs, beaten
Cooking oil

Seasoning
1 tbsp dark soy sauce
2.5 tbsp soy sauce
1 tbsp oyster sauce
Dash of white pepper

Method
Gently separate the rice noodles so that they are not stuck together. Microwave noodles for a minute and a half and set aside. (I heat the noodles up as they were cold from the fridge)

In a small bowl, mix all seasoning together.

Heat pan/wok until quite hot. Pour in some soil and saute minced garlic and white parts of scallions until fragrant. Stir fry meat until browned, then add prawns. Remove prawns as soon as they are just cooked. Push all other ingredients aside.

Heat some oil and toss in rice noodles. Stir fry noodles for 2 minutes until fragrant. (Be gentle so that you don't break the noodles) Stir in seasonings and toss noodles on high heat for another 2-3 minutes until well coated.

Make a well in the centre of the pan/wok and heat some oil. Pour in the egg mixture and scramble it. Gently fold into noodles and mix all ingredients well.

Add beansprouts, green parts of scallions and cooked prawns. Toss to mix.

Serve immediately.

Taiwanese Style Fried Vermicelli 台式炒米粉

Taiwanese style fried vermicell - another favourite of mine! It is absolutely necessary to use the rice vermicelli from Taiwan, specifically, the ones from Hsinchu region (新竹米粉). Hsinchu rice vermicelli has a springy texture and is different from those made in Thailand and Malaysia.

Not sure if you could find Hsinchu rice vermicelli in Singapore or Malaysia. I have found at least 3 brands of such vermicelli in Sydney. I simply love groceries shopping in the Chinatown! The Asian grocers here sell all sorts of Asian products and I like to buy food stuff from Taiwan, HK and Japan.

Here's the recipe:-


Ingredients (Serve 4)
1 packet 260g Hsinchu rice vermicelli (新竹米粉)
200g pork, sliced (retain some pork fats/lard)
1 small carrot, cut to thin stripes
Quarter cabbage, shredded
4 Chinese mushrooms, soaked and retained water, thinly sliced
Handful dried shrimps, soaked and retained water, finely chopped
2 shallot, thinly sliced
4 cloves garlic, finely chopped
1 tsp salt
1 tbsp soy sauce
1 tsp oyster sauce
1 tsp dark soy sauce
Dash of white pepper
Cooking oil

Method
Soak the rice vermicelli in cold water till soften, around 15-20 minutes. Drain and set aside. Heat oil in wok/pan and sauté shallot, dried shrimps and lard, add rice vermicelli and stir fry till fragrant and slightly browned. Remove and set aside.

Heat some oil and sauté garlic till browned and fragrant. Add pork slices and stir fry with some oyster sauce. Push pork slices aside, stir fry mushrooms and carrots till they are just starting to soften, about 3 minutes. Add cabbage and salt, stir fry till vegetables are fully cooked.

Add the rice vermicelli, soaking liquid (from mushrooms and dried shrimps), pepper, light and dark soy sauces. Toss the vermicelli and cook till they have soaked up the liquid and all ingredients well mixed.

Dish and serve.

Kitchen re-opening!

The Bee's kitchen will re-open soon!

Up next will be Taiwanese style fried bee hoon 台式炒米粉, so stay tuned for more updates!

Dried Mee Sua with Ginger Pork 麻油薑酒麵線 (乾式)

Wanted to cook mee sua soup last weekend but didn't have time to boil the soup stock. We were home late and starving, and didn't feel like eating take-away food. In the end I decided to whip up this quick dish which was ready to be served in 20 minutes (including preparation time).

I am constantly thinking of quick and easy dinner recipes, especially these days when prolonged standing in the kitchen is taking a toll on me. B suggested to add some pork liver or kidney the next time I cook this dish. I think we will both enjoy eating confinement food in the next few months to come. ^_^

Ingredients (Serve 2)
1 packet mee sua (thin vermicelli), about 4-5 pieces
300g pork fillet, thinly sliced
1 small piece ginger, shredded
3 cloves garlic, finely chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp Chinese wine
3/4 cup water

Method
Marinate pork fillet with 1 tsp soy sauce and corn flour.

Heat wok/pan with sasame oil and sauté ginger and garlic till fragrant. Add pork and stir fry till meat turned brown. Add soy sauce, oyster sauce, wine and water. Lower heat and simmer covered for 3 minutes.

Meanwhile, boil a pot of water and cook mee sua for about 1 minute to soften. Drain and place mee sua in a bowl/plate. Drizzle some sesame oil to prevent mee sua from sticking together.

Pour the pork and gravy over mee sua and serve immediately.

Chicken and Mushroom Noodles 冬菇雞絲麵

We are noodle lovers and I particularly like the egg noodles in Sydney cos' they don't get soggy when reheated. I can still pack them for lunch the next day. Just make sure the noodles are cooked in less than 2 minutes and rinse them in cold water to stop the cooking. This is an important step to get the wonderfully springy and chewy texture.

I have previously posted a recipe on wonton noodles using the same egg noodles. If you are a fan of dried (kon lou) noodles like me, you will like the chicken and mushroom noodles recipe that I am going to share today. Try it and let me know what you think?

Ingredients
200g egg noodles
1 piece chicken breast
3 Chinese mushrooms, pre-soaked and retain liquid
Half bunch choy sum
4 cloves garlic
Corn starch mixture for thickening
1 tsp cooking oil

Seasonings
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
Dash of pepper
Dash of five spice powder
1 tsp sesame oil
1 tbsp cane sugar
1.5-2 cups water/mushroom liquid

Method
Combine mushrooms, chicken, garlic and all seasonings in a pot and bring to boil. Lower heat and simmer for 15 minutes. Thicken sauce with corn starch solution. Remove chicken and shred into pieces. Set aside.

Blanch vegetable in a pot of boiling water with pinch of salt and oil. Remove and set aside. Add noodles into the same pot of water and cook for one and a half minute. Drain noodles in a colander and rinse in cold water. Dip noodles into a pot of boiling water for a few seconds. Drain well.

Divide noodles into 2 plates and drizzle some sesame oil over them. Top with chicken and vegetable. Pour the sauce and mushrooms all over noodles.

Garnish with spring onions and serve.

Glass noodles and egg drop soup 粉絲蛋花湯

This is a delightful and simple soup that takes less than 5 minutes to cook if you have the soup stock ready or made in advance. I have some left-over ikan bilis stock and decided to whip up a quick soup for dinner. This soup is versatile and can be further enhanced by adding fish balls or meat to make a nutritious wholesome dish.

Ingredients
1 packet glass noodles, pre-soaked to soften
Ikan bilis stock (2 bowls water cooked with half bowl ikan bilis)
Choy sum, or vegetable of your choice
1 egg, beaten
Salt and pepper to taste

Method
To make the soup stock, heat 1 tbsp oil in a pot and stir-fry half bowl of ikan bilis for about 30 seconds til brown and fragrant. Add two bowls of water, bring it to boil and simmer soup for 30 minutes. Discard ikan bilis and stock is ready for use.

Bring soup to boil, add glass noodles and vegetable. Lower heat and slowly pour the beaten egg through a fork into the soup. Once the egg sets, stir gently. Add salt and pepper to taste.

Dish and serve immediately.

Stir-fried loofah squash 絲瓜木耳炒粉絲

Loofah, also known as silk squash, chinese okra, angled luffa or loofa, is a delectable vegetable with a supple texture and mildly sweet taste. Like a sponge, it soaks up flavour easily and is commonly used in stir-fried and soup dishes.

I usually stir-fry loofah squash with scrambled eggs but decided to go for a change by adding glass noodles and black fungus strips. This dish is light and refreshing, and can be cooked as a vegetarian version without the dried shrimps and garlic.


Ingredients
1 loofah, peeled and cut into pieces
1 packet glass noodles (pre-soaked)
Handful shredded black fungus (pre-soaked)
Handful dried shrimps (pre-soaked)
2 cloves garlic, finely minced
1 tbsp soy sauce
1 tsp oyster sauce
Dash of pepper
Oil for cooking
Water

Method
Heat oil in wok and sauté dried shrimps and garlic till fragrant. Add the black fungus and loofah squashes, stir-fry for about 2-3 minutes till squashes are slightly cooked.

Add some water and seasonings, cover and simmer for about 2 minutes. Add glass noodles and let them soak up the gravy. Mix well with all ingredients.

Dish and serve.

Mee Hoon Kueh 面粉粿

At last, I have created a post on my ultimate comfort food - Mee Hoon Kueh, a homey dish I have been eating since young (being a Hokkien) and never get bored with.

I have always preferred home-cooked mee hoon kueh over commercially sold ones as most are machine-made these days and cut into regular square pieces, which kind of lose the elasticity and chewy texture a good mee hoon kueh should have. Mee hoon kueh should be tore (not cut) into irregular shapes and sizes - the beauty of imperfection.

I don't have the exact measurements of the flour and water used to make the dough as it's purely based on estimation and judgment. The process of experimenting, mixing and matching the ingredients is what that makes all cooking experiences unique and fun.

This is a simple recipe without any deep fried anchovies and shallots garnishment. We did make a soy-vinaigrette sauce (mixing soy sauce with Balsamic vinegar) with some cut chillies to go with, a superb condiment for mee hoon kueh.

Ingredients
Dough:
Plain flour
1 tbsp corn flour
1 tsp salt
Water

Soup stock:
Half bowl ikan bilis (anchovies) with 4 bowls water
1 tbsp oil

1 bunch Choy Sum, or vege of your choice
Pork strips marinated with soy sauce and corn flour

Method
To make the dough, mix plain flour, corn starch and salt in large mixing bowl or on a big wooden chopping board. Slowly stir in water and start kneading into a smooth dough. Use your judgment and add more flour or water if need be so that the dough will not stick to the bowl or board. The whole process of kneading takes around 20-30 minutes. Separate the dough into portions and make into 2 balls (for 2 pax). Leave them to stand for 30-40 minutes.

To make the soup stock, heat 1 tbsp oil in a pot and stir-fry ikan bilis for about 30 seconds til brown and fragrant. Add four bowls of water, bring it to boil and simmer soup for 30-40 minutes. Discard ikan bilis and stock is ready for use.

This is how the doughs look like after 45 minutes, ready to be pulled and tore into pieces.


Give the doughs a few good pulls. Tear dough into thin bite size pieces and drop them into the soup. Stir occasionally. Add choy sum and pork slices and cook for about 2-3 minutes (do not overcook it). Season with salt to taste.

Dish and serve immediately.

Yakisoba 焼きそば

This was our Sunday afternoon snack - Yakisoba, or Japanese fried noodles. It's a popular street savoury in Japan and easy to make at home. We were happily slurping this away while watching Japan Hour. ~Bliss~

You can get Yakisoba in the Japanese grocery amd most Chinese grocery stores. The Chinese grocery stores here are well-stocked with Jap stuff. This is how the noodles look.


Ingredients
2 packets Yakisoba
Few tbsp Yakisoba sauce
1 tbsp mirin
1/4 head small cabbage, cut into small pieces
1 small carrot, julienned
200g pork, sliced and marinated with soy sauce and corn flour
6 prawns, cleaned and de-veined
1 medium onion, sliced
Cooking oil
Ao-nori (seaweed flakes)
Pickled ginger

Method
This is a 3-part cooking.

Heat oil in frying pan and saute some onions. Add pork slices and stir-fry till brown. Move pork to one side and stir fry prawns. Dish and remove pork and prawns.

Heat oil in pan again and stir-fry onion, cabbage and carrot. Add a little water to soften the vegetables. Stir-fry for about 4-5 minutes till vegetables are soft yet crisp. Remove vegetables and set aside.

Stir fry noodles with some mirin and Yakisoba sauce. Return vegetables, pork and prawns. Add a little water and mix all ingredients well.

Dish and garnish/serve with some ao-nori and pickled ginger.

Noodle Soup 麵湯

I am in need of some comfort food. It's not winter yet but it's getting pretty cold these days. The gloomy sky and non-stop rain are making me depressed, and so more when coupled with a headache and cold.

A steaming hot bowl of noodle soup will make me very happy now. But, sigh.. there's no more noodles left, I can only make do with my leftover chicken curry rice from last night.

So here's sharing with you my version of noodle soup that makes it to my top 3 ultimate comfort food.

Ingredients
Noodles of your choice
Pork slices, marinated with soy sauce and corn flour
Prawns, deveined and cleaned
1 bunch choy sum or baby bok choy
Egg
Salt to taste

Soup stock
Half bowl ikan bilis (anchovies)
Half bowl soy beans
1 tsp oil
Water

Method
To make the soup, heat oil in a pot and stir-fry ikan bilis for about 30 seconds til brown and fragrant. Add soy beans and four bowls of hot water, bring it to boil and simmer soup for 30-40 minutes. Discard ikan bilis and soy beans. Keep stock for use later.

Meanwhile, set a pot of water to boil, cook noodles in boiling water till al-dente. Remember not to over-cook it.

Bring the stock to boil again, add pork slices, followed by egg and prawns. Add the noodles and choy sum last. All the ingredients cook fairly quickly so it should be ready in about 3-4 minutes. Add salt to taste.

Garnish with fried shallots and spring onions if desired. Serve with cut chili and minced garlic in soy sauce.

Note
- Some of my fav noodles are mee sua, mee huen kueh, and "you mian". I used Beijing noodles this time, which is somewhat similar to the "you mian" back home.

- I prefer to cook noodles separately to prevent the soup from getting cloudy and thick. I like my soup clear.

Wanton Noodles 雲吞麵

Ingredients - Serves 2
250g egg noodles
3 bunches choy sum/bok choy
Deep-fried shallots
Wanton dumplings
Char siew - I used minced pork instead
Dark soy sauce
Light soy sauce
Salt
Oil

Wanton Dumplings
20 Wanton skins/wraps
200g minced pork
150g prawns, roughly chopped
3 cloves garlic, finely chopped
A few stalks chives, finely chopped
1 small piece ginger, minced
2-3 tbsp soy sauce
A dash of white pepper
1 tsp sesame oil
1 tbsp Shaoxing wine
1 tsp corn flour


Method
Combine all wanton ingredients (except the wrapper) and mix well. Cover and leave in fridge for half an hour. There is no official or standard way to wrap the wantons. One simple way is to place a spoonful of fillings in the centre of wrapper. Remember not to overstuff your wantons. Lightly dab the edges of the wrapper with water, bring opposite corners together to form a triangle, and bring the other two corners, gently pressing to seal them. Repeat with remaining wonton wrappers and filling.


In a pot of boiling water, cook the wanton dumplings for about 3 minutes, add some cold water and let the water boil again. The dumplings will float to the top when done.


In another pot, blanch vegetables in boiling water with pinch of salt and oil for 1-2 minutes until soft. Remove vegetables and drain excess water. Using the same pot of water, cook the noodles for about 2 minutes till el dente. Rinse under cold running water and bring back to hot water. Drain noodles and toss them in dark and light soy sauce, add chili oil, if desired.

Garnish with wanton, slices of char siew, vegetables and dried shallots. Serve immediately.

Meatballs Spaghetti 番茄肉丸意粉

Ingredients

Meatballs
300g minced pork
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 cup breadcrumbs
A few dash ground white pepper
3 tbsp soy sauce
1 tbsp corn flour
Cooking oil for frying

Pasta
1 packet 500g angel hair spaghetti #6 (Use any pasta of your choice)
1 bottle of pasta sauce (I used Bertolli's Five Cheese, made from 5 types of cheese blended with fresh sun ripened tomatoes)
1 small onion, finely chopped
Cooking oil


Method
To make the meatballs, combine all ingredients in a large bowl and blend well. Shape the mixture into small balls, about 1 1/2 inches in diameter. In a large deep skillet, brown meatballs in butter or oil, cook in batches if necessary.


Cook angel hair spaghetti according to package directions till "al dente". Rinse the spaghetti under cold running water. Drain and divide into 4 plates.

Brown the chopped onion and add the pasta sauce. Reduce heat and simmer for 10 minutes. Pour sauce over meatballs and pasta. Garnish with parsley leaves and grated cheese.

Rice and noodles 米.面.粉

Rice and noodles are staple fare in the Chinese diet. They are versatile; you can mix it with just about anything to make a wide variety of tasty nutritious dishes. Plain rice is most often served with dishes of meat, fish and vegetables. Pour curries over plain rice make a simple yet delicious meal, transform leftover ingredients and rice to a plate of fragrant fried rice, or simply make sushi rolls with nori seaweed and a layer of rice wrapped around a core of vegetables or other fillings.

Chinese noodles come in all sizes and shapes, from round to flat to wide and thin. Like the rice, you can virtually cook it any way you like. Stir fry or crisp fry them, make it a soup dish or tossed the noodle in a mixed sauce making it “dried noodle”. Noodles are the Chinese symbol of longevity and it is a tradition to serve long and uncut noodles on birthdays.

The noodles fall broadly into two categories. The most common are wheat flour noodles, called 面 (miàn) in Chinese, which can be made with or without eggs. Rice noodles, called 粉 (fěn) are made from rice flour and water. A thinner variety of rice noodle is rice vermicelli 米粉(mi fěn). There are also flat rice sticks, kway teow, lai fun, hor fun, loh shee fun, flat rice paper wrappers, all made from rice flour and come in different shapes and thickness.

On average, I cook noodles two to three times a week and the remaining days I'll cook rice or porridge with dishes. We are still very much rice eaters, even in a western country. I can't imagine eating sandwiches and breads everyday for lunch and dinner. Breads only appear at breakfast in the beehive.

Summer Food - Cold Soba ざるそば/ 日式蕎麦凉面

There's nothing more refreshing than eating a plate of cold soba on a hot summer evening. It's light and easy to prepare, no oil, minimal cooking, no fuss.

My first attempt in cooking cold Soba was many moons back on a Saturday afternoon back in Malaysia. I cooked it again yesterday, this time I have chilled the cooked soba and tsuyu in the fridge for an hour before serving.

The Japanese loves noodles and I guess part of the enjoyment comes from the joy of slurping. Yes, slurping noodles is considered proper etiquette in Japan. Some say slurping is a means of expressing appreciation to the hosts or chefs, who served the noodles. So do your part, twirl, slurp and savor your noodles.

Curry Laksa II 咖哩叻沙

This post is written for my colleague, Mike Jones, who loves laksa. I cooked curry laksa again last weekend with our favourite thin rice vermicelli and yellow noodles combination. I like my laksa with extra fried tofu puffs and beansprouts.

Check out my previous post on laksa recipe.

By the way, I have bought a pack of laksa paste for you, Mike!

Stir-fried Glass Noodles with Zucchini 炒粉丝

Ingredients
3 small packets glass noodles, pre-soaked to soften
1 large zucchini, cut into thin strips
200g minced pork, marinated with soy sauce & corn flour
2 cloves garlic, finely chopped
a handful dried shrimps, pre-soaked & coarsely chopped
1 tbsp sweet soy sauce (kecap manis)
1 tbsp soy sauce
Salt to taste
Water
Cooking oil

Method
Heat oil in wok and saute dried shrimps and garlic till fragrant. Add minced pork and stir-fry till sliightly cooked. Add zucchini, some water and seasonings, cover and simmer for about 5 minutes, or till zucchini is soften.

Add glass noodles and let them soak up the gravy. Mix well with all ingredients.

Dish and serve.

Noodles with shredded chicken and pork dumplings 雞絲麵 / 水餃

Ingredients
1 packet Beijing noodles (500g) - Serve 2 to 3
1 piece cooked chicken breast or roasted chicken, shredded
2 cloves garlic, finely chopped
1 tbsp ground bean paste
1 tbsp dark soy sauce
1 tsp sugar
Cornstarch to thicken sauce
1 tsp sesame oil
Oil for cooking
Water

Method
Add salt and noodles in boiling water and cook the noodles till tender according to packet's instruction. The Beijing noodles took about 9 minutes to cook. Drain and toss the noodles with some sesame oil. Set aside.

To save time, prepare the sauce while waiting for noodles to be cooked. Sauté some chopped garlic with oil in a frying pan till fragrant. Add the bean paste and sauté for another minute. Pour in some water, followed by dark soy sauce and sugar. Thicken the sauce by adding cornstarch mixture.

To serve, pour the gravy over noodles. Topped with shredded meat.

Note
As I cooked the noodles in a haste, I have only added the shredded chicken. You can make it a more nutritious meal by including more ingredients such as shredded carrots, cucumbers, mushrooms and beansprouts. Add some cut chili or chili paste to make the sauce spicy for some added kick.

Some shrimp and pork dumplings to go with the noodles. The dumplings are boiled, drained and served with shredded fresh ginger and vinegar.

Fried Mee Tai Mak/ Loh Shi Fun

Ingredients
1 kg mee tai mak/loh shi fun noodles
200g minced pork, marinated with corn flour and soy sauce
2 large dried shitake mushrooms, pre-soaked and diced
200g beansprouts
2 eggs, beaten
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 tsp sugar
1 tbsp sambal olek/chili paste
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
Salt to taste
Oil for cooking
.

Method

Heat some oil in wok or frying pan, saute onion and some garlic till fragrant. Stir fry minced pork till brown, adding some soy sauce before turning over to brown the other side. Add the mushrooms and stir fry for another minute. Remove and set aside.

.

Heat more oil in wok, pour in the beaten egg. Lightly scramble the egg. Move the egg aside, saute remaining garlic and add a pinch of salt. Add the noodles, sugar, sambal olek and the soy sauces. Mix evenly and stir-fry, adding some water if the noodles get dried. Return minced pork and mushrooms, add the beansprouts and stir-fry all ingredients for about 2-3 minutes.

.

Dish and serve.