Prawn Bee Hoon Soup

Prawn Bee Hoon Soup


Half packets of Bee Hoon
1 packet beansprouts
A bunch of Kangkong (Water Spinach)
A strip of pork tenderloin
12 fresh large prawns
2 pieces fish cake (sliced thinly) -optional
2 Tablespoons of cooking oil

Soup Stock:

4 bowls of water
Pork Bones
A lump of rock sugar
1 teaspoon of coarse sugar
2 teaspoons of sea salt
1 tablespoon of Superior Light Soy Sauce
2 tablespoons of Superior Dark Soy Sauce
2 teaspoon of grounded white pepper


20 shallots sliced and fried till brown


Remove beansprout roots, wash and drain or get a small packet of ready done beansprouts.
Cut kangkong (water spinach) into pieces and wash thoroughly.
Heat wok with oil and fry whole prawns with a little coarse salt and water till they turn pink.
Remove and shell reserving the prawn heads.
Bring 4 bowls of water to the boil and add the strip of pork tenderloin.
Simmer, covered, for half an hour until the pork is tender.
Remove and cut the pork tenderloin into serving pieces and sliced thinly.
Add prawn heads and simmer for 10 minutes more.
Remove prawn heads and discard.
Add rock and white sugar, salt, soya sauce, pepper and simmer for 10 minutes.
Remove from heat while you prepare the main ingredients.
Scald bee hoon, beansprouts and kangkong (water spinach) as much as one person wants and place in individual bowls. You should not scald more than one and half minutes or the bee hoon will be mushy.
Reheat soup and top each bowl.
Garnish with thinly sliced pork loin and prawn slices.
Garnish with deep fried shallots and serve.

Prawn Bee Hoon Soup full length

Instead of bee hoon, you can use kway teow, or noodles.

Deep Fried Turmeric Chicken Drumsticks

Deep Fried Turmeric Chicken Drumsticks

Turmeric chicken with pandan rice.
Turmeric chicken with pandan rice.


2 large fresh Chicken Drumsticks (deboned)
Cut into four pieces for each deboned chicken drums


Salt and Pepper to taste
2 tablespoon of turmeric powder
1 tablespoon of corn flour


Wrap the chicken pieces and leave to marinate for 2 hours in the fridge.
Take the chicken out from the fridge hour and half before deep frying.
Heat up the wok over high temperature.
Put the coated chicken and deep fry until both sides are golden brown and cook thoroughly.
Place the chicken on paper towel to drain off excess oil.


I used the “Happy Call” pan to fry these chicken pieces.
Firstly, there is no splashing of oil over high heat and I use minimal quantity of cooking oil.
Make sure you do not turn the chicken until the skin has become golden brown.
Leave the chicken skin intact. The oil from the chicken skin will make the chicken crispier.


Happy Call Pan

Happy Call Pan

There is no splashing of oil over high heat and I use minimal quantity of cooking oil.

Mostly I used “Happy Call” pan to fry chicken pieces but make sure you do not turn the chicken until the skin has become golden brown.

Leave the chicken skin in tact. The oil from the chicken will make the chicken crispier.

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East-meets-West Cuisine (Buah Keluak Spaghetti)

East-meets-West Cuisine (Buak Keluak Spaghetti)

East meets West Cuisine

Combined the balance of the buak keluak dish with some spaghetti.
The sauce from the buak keluak married and fused into the spaghetti
was unbelievable magic.

Bring a pot lightly salted water to boil. Add spaghetti and cook for 8 to 10 minutes or
until al dente.
Drain and combine with the buak keluak sauce and chicken pieces.

For preparation of how to cook and prepare Buah Keluak, please refer to:

Braised Soft Bone Pork Ribs with Bean Curd Knots


Half kilo soft bone pork ribs cut into medium sizes
Cooking Oil
Several slices of ginger
Two tablespoons of minced garlic
12 pieces of bean curd knots (soak for about 10 minutes)
Home made chicken stock (1 cup)
2 pieces of fermented bean curds
Cilantro leaves


2 cube fermented beancurd
1 teaspoon sugar
1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)
1 tablespoon of corn flour
Half beaten egg


1 tablespoon of Premium Oyster sauce
1 tablespoon of Superior Light Soya Sauce
2 cubes fermented beancurd
1 teaspoon sugar
Dash of pepper


Marinate the soft bone pork ribs with marinade for 1 hour.
Heat wok, fry the marinated soft bone pork ribs until golden brown.
Dish and drain on paper hand towel.
Add one tablespoon of cooking oil in a non stick wok, add sliced ginger and minced garlic and fry till fragrant.
Add in all the ingredients, seasoning and bring to a boil.
Transfer the ingredients to a ceramic claypot and simmer for 40 minutes or until the soft bone pork ribs are tender.

You can serve this dish with the claypot or in a separate bowl.

Garnish a generous amount of cilantro leaves before serving.

Three Colour Egg Slices

Three Colour Egg Slices


2 salted eggs
3 chicken eggs
2 preserved century eggs


Half teaspoon of sea salt
1 tablespoon of Chee Seng 100% Pure White Sesame Seed Oil
Half rice bow of Water


Cook salted eggs in boiling water about 10 minutes until hard-boiled.
Remove shells from salted eggs and preserved eggs and dice into half inch cubes.
Beat chicken eggs lightly and add seasonings.
Mix lightly and ad other diced eggs, mix again.
Lightly oil a 6 by 4 inches metal tray.
Pour egg mixture into metal tray and place in steamer.
Steam over medium heat for about 20 minutes until egg are firm.
Remove metal tray from steamer and let cool.
Invert onto cutting board and slice.
Place slices on serving plate and serve hot.
Garnish with a generous amount of cilantro leaves.


My family normally take this dish with hot porridge.

For more egg recipe click:

Claypot Rice (Signature Dish)

Claypot Rice - Signature Dish


2 rice bowl of long grained rice
2 rice bowl of water
2 pieces of XO Chinese Sausage (sliced and pan fried)
2 pieces of Chicken drumsticks, cut into bites size
6 pieces of dried Shiitake mushrooms
A bunch Chye Sim (Chinese spinach) trimmed and cut into halves.
2 cloves garlic, chopped
3 shallots, peeled and sliced
3 pieces of sliced ginger
4 tablespoons of cooking oil
Half teaspoon of sea salt

Seasoning ingredients for chicken:

Quarter teaspoon of premium dark soy sauce
1 tablespoon Premium Oyster Sauce
Quarter teaspoon grounded white pepper
1 tablespoon ginger juice
1 teaspoon coarse sugar
1 teaspoon Chee Seng 100% Pure White Sesame Seed Oil
1 teaspoon corn flour
Half teaspoon seas alt


Marinade chicken pieces and set aside for an hour in the refrigerator preferably in Lock and Lock Airtight container.
Heat wok, over medium heat, sauté sliced shallots until light brown. Remove shallot crisps and set aside.
Using the same oil, sauté ginger slices and chopped garlic till brown.
Add in marinated chicken pieces with its juice and sauté for one minute.
Add rice and stir fry for another 3 minutes.
Combined the Chye Sim (Chinese Spinach)
Transfer rice into a porcelain claypot or electric rice cooker. Add the water, half of the shallot crisps and some sea salt. Stir rice to combine.
Put the lid on, and turn on the porcelain claypot/electric rice cooker.
Leave to cook undisturbed for 10 to 15 minutes.
Flake rice once before putting on the lid again and let it cook for another 5 minutes.
When the rice is ready, top with spring onions and shallot crisps.
Serve with Chinese sausages.


If the rice is too wet, just remove the lid during the cooking process.
This will help to dry out some of the dampness.