Aglio Olio

 Ingredients
100g of preferred pasta
2 tablespoons of minced garlic
5 tablespoons of olive oil
1 teaspoon of chopped small red chilies
Parsley flakes

Preparation
Cook pasta according to the instructions at the back of the packaging.
Set aside and drain.
Heat 5 tablespoons of oil in a pan and stir fry the minced garlic under low heat till golden brown.
Add in the chopped chilies and stir well.
Return the cooked pasta to the pan and sprinkle a generous amount of parsley flakes.
Toss well and serve immediately.

Fried Hokkien Prawn Noodle AKA 福建炒虾面

Fried Hokkien Prawn Noodle is a popular local street food. You can find sometimes not one but two stalls selling Hokkien Prawn Noodle in a Hawker Food Center.

The essence of this dish is the richness of the stock. The flavor of the pork bones and prawns stock should be absorbed by the noodles but noodles should not be overcooked or soggy. The dish should neither be too dry or too wet. And the other contributing factor to a plate of yummylicious Fried Hokkien Prawn Noodle is the wok hei aka 镬气. (The flavour, tastes, and "essence" imparted by a hot wok on food during stir frying - Wikipedia)

It is no secret that Fried Hokkien Prawn Noodle is one of the most difficult dishes to perfect. That explains why the renowned stalls have long queues for their Fried Hokkien Prawn Noodle.

Having said that, I am still going ahead to share my recipe for Fried Hokkien Prawn Noodle. Though it's nowhere near perfection for now, but it is good enough to curb my craving.

Ingredients
100g of yellow noodles (parboiled)
200g of thick noodles
180ml of stock
6 prawns (with shells intact, pre-cooked in stock)
50g of pork belly (sliced, pre-cooked in stock)
80g of squids (sliced, pre-cooked in stock)
2 eggs (beaten)
20g of beansprouts
1 tablespoon of minced garlic
1 stalk of spring onion (cut into 3" long)

Preparation
Heat oiled pan to medium heat.
Stir fry garlic till fragrant before adding in eggs.
Break up the eggs and cook till slightly browned.
Add in the noodles and stir fry for another minute or so.
Pour the stock into the pan and cover with a lid.
Leave stock to reduce for a few minutes.
Toss in the prawns, squids, pork belly and beansprouts.
Stir and mix well.
Simmer for another 5 minutes or till stock thickens.
Adjust taste accordingly if necessary.
Add in the spring onions and toss well.
Serve with sambal belacan chili and lime.

Cold Soba

In Singapore, we have only two seasons - Hot and hotter. With the hot and humid weather practically all year round in Singapore, everyone is looking for ways to beat the heat. Some keep themselves cool in shopping malls, some go for a dip in swimming pool whereas some choose to stay at home.

I am one of those who choose to stay at home. I can't even bear to step out of the house to get takeaways. I think I'll melt under the scorching sun. On a warm weather like this, eating Cold Soba literally cools you from the inside. I'll be eternally grateful to whoever shows up on my doorsteps with this now. 

Ingredients
200g of soba
500ml of dashi stock
125ml of Japanese soya sauce
Shredded seaweed (optional)
Grated ginger (optional)
Chopped Spring onion (optional)

Preparation
Bring dashi stock to a boil.
Add in the soya sauce gradually(adjust according to own preference)
Turn heat off.
Let cool and keep chilled.
Cook soba according to the instructions at the back of the packaging.
Place cooked soba under running tap.
Rinse soba thoroughly till the water runs clear.
Drain and set noodles over a bed a of ice cubes. (preferably on a draining basket)
Garnish noodles with shredded seaweed.
Serve noodles with chilled dipping sauce.
Add grated ginger and chopped spring onions to the dipping sauce. (optional)

Black Pepper Rib Pasta

I had Black Pepper Rib Pasta at Pizza Hut the other day. Rib was alright, the pasta was so-so. I only tasted the spiciness of the black pepper sauce. Not much of other flavors. If I were to order a pasta dish off the menu from Pizza Hut again, I will most probably skip the Black Pepper Rib Pasta and order something else instead.

As bad as it might sound, this dish has its allure. I actually find myself craving for Black Pepper Rib Pasta at times. Maybe it's due to the fact that I cannot live without my chili and spices. Food that causes me to tear and sniffle usually keeps me going back for more.

Ingredients
100g of preferred pasta
100g of prime rib
50g of bell pepper (chopped)
2 tablespoons of black pepper sauce
2 tablespoons of soya sauce
2 teaspoons of sugar
100ml of water

Preparation
Marinate prime ribs with soya sauce and sugar for an hour or more.
Cook pasta according to the instructions at the back of the packaging.
Set aside and drain.
Grill marinated ribs till well browned.
Dissolve black pepper sauce in 100ml of water and bring to a boil using medium high heat.
Add in the chopped bell pepper, drained pasta and grilled ribs.
Toss thoroughly and dish out once most of the liquid has been absorbed.
Serve immediately.

Mee Goreng

This had to be one of the best recipes for Mee Goreng around. The first time I tried out this recipe from Baking Mum, I fell in love with it at once. I even made Mee Goreng twice within the same week. I am completely besotted.

You might want to adjust ingredients according to your own preference. I did some adjustments and even added scrambled eggs to mine. :)

Seafood Aglio Olio

Aglio Olio is a simple and classic pasta dish that consists of mainly 2 ingredients - garlic and olive oil. I remember reading somewhere that this traditional Italian pasta dish is the one dish that all Italian men know how to make. Is that just great or what?!

A satisfying and easy dish that you simply have to try.

Ingredients
100g of preferred pasta
25g of scallops
75g of prawns
50g of squids
100g of clams
2 tablespoons of minced garlic
5 tablespoons of olive oil
Black pepper
Salt

Preparation
Cook pasta according to the instructions at the back of the packaging.
Set aside and drain.
Heat 5 tablespoons of oil in a pan and stir fry the minced garlic under low heat till golden brown.
Toss in the seafood.
Season with salt and pepper when the seafood is done.
Return the cooked pasta to the pan and toss well with the seafood.
Add in grated cheese. (optional)
Serve immediately.

Stir-fry Cellophane Noodles AKA 炒冬粉

Cellophane noodles are usually used in stir-fry as the noodles do not have much flavor in them. Another important factor is they tend to pick up the taste of other ingredients and absorb the sauce very well. Thus, creating a flavorful stir-fry.

They are widely used in Chinese, Thai and other Asian cuisines. Other than in stir-fries, the noodles are also used in broths, spring rolls and salads etc.

But I've read from the Net that cellophane noodles are quite high in carbohydrates and doesn't have a lot of nutritional value. Yet another sinful indulgence. 

Ingredients
50g of cellophane noodles
25g of carrots (cut into thin strips)
75g of cabbage (cut into strips)
2 Chinese mushrooms (pre-soaked and sliced)
50g of chicken (sliced)
1 egg (beaten)
2 tablespoons of oyster sauce
2 teaspoons of sugar
1/2 teaspoon of sesame oil
1 tablespoon of sambal belacan chili
100ml of water

Preparation
In a bowl, soak the cellophane noodles with tap water.
Drain away the water when the noodles are softened and set aside.
Fry the beaten egg and remove from heat when cooked.
Cut the omelette into strips and set aside.
Stir fry the carrots, mushrooms, chicken and cabbage in the oiled pan.
Add in oyster sauce, sugar, sesame oil, belacan chili and 100ml of water.
Stir and mix well.
Return omelette strips and cellophane noodles into the pan.
Turn heat off and toss until all ingredients are well coated with the sauce.
Garnish with sliced red chili. (optional)
Serve immediately.

Bunashimeji & Black Pepper Chicken Pasta

May I present to you my new creation - Bunashimeji & Black Pepper Chicken Pasta 

I would say it's quite a nice dish if you ask me. Mushrooms, good. Chicken, good. Pasta, good. What 's there not to love about this dish? Sounds like Joey in Friends? Haha.

If you are concerned about the mild bitter taste of the bunashimeji, your worries are unfounded. The bitterness disappears completely upon cooking.

Ingredients
120g of preferred pasta
50g of chicken (sliced)
75g of bunashimeji (cleaned)
1 tablespoon of minced garlic
1 tablespoon of oyster sauce
1 tablespoon of black pepper sauce
60ml of low-fat milk
Black pepper
Butter

Preparation
Cook pasta according to the instructions on the packet.
Drain and set aside.
Melt a small knob of butter in a heated pan.
Stir fry the garlic till slightly browned.
Add in the chicken.
Stir and toss in bunashimeji when chicken is just cooked.
Add in oyster sauce, black pepper sauce and a dash of black pepper.
Mix well and pour in the milk.
Bring to a boil, simmer and turn heat off when the mushrooms soften.
Return pasta to the pan and toss well.
Serve immediately.

Mee Sua Soup AKA 面线汤

As a tradition in my family, my Mommy cooks mee sua for the birthday member. The birthday mee sua that we had usually consists on meatballs, egg, veggies and prawns.

Tradition aside, it's always heartwarming to have something specially prepared for you by your loved ones who put in much efforts and time. In the past, I prefer going to restaurants for a sumptuous meal on my birthday. But as I grow older, I feel grateful that I'm able to enjoy a bowl of mee sua prepared by my Mom. And I would gladly choose that bowl of mee sua over anything.

June is the birthday month of my husband. So I am cooking this for him. But his birthday mee sua is nothing like the traditional one as I dumped in some of his favorite ingredients as well. Well, it's his birthday! So long as the birthday dude is happy.

Ingredients
A small bundle of mee sua
1 hard boiled egg
50g of minced pork
2 prawns
Slices of abalone
Vegetables
Stock
1/2 tablespoon of soya sauce
Sesame oil
Pepper

Preparation
Marinate the meat with soya sauce, a few drops of sesame oil and a dash of pepper.
Leave for at least 30 minutes in the fridge before shaping into balls.
Into a pot of boiling water, drizzle a tablespoon of cooked oil in it before adding in the mee sua.
Remove from heat once cooked.
Bring the stock to a boil, add in the prawns, abalone, vegetables and minced meatballs.
Arrange the cooked ingredients on a bowl together with the mee sua before ladling the soup over.
Serve immediately.

Prawn Noodles AKA 虾面

Do you always discard the heads and shells of the prawns when you do not need them in your cooking? Don't!

Clean and save them up in a zip-lock bag in your freezer. They can make delicious broth for prawn noodles. I always save mine till they fill up the entire bag before cooking this recipe. (which is about 800g or more)

If you are one of those who seldom buy and eat a lot of prawns yet hope to try this recipe out, you can still do it. Substitute with 2 flower crabs instead. Just pound the crabs and wrap them up in a cheesecloth/ muslin cloth before cooking.

Ingredients
1 small packet of cooked yellow noodles (aka hokkien noodles)
800g of prawn heads and shells
250g of pork soup bones (parboiled)
100g of pork (parboiled and sliced)
50g of beansprouts (blanched)
6-8 prawns (parboiled)
1 fried fish cake (sliced)
2 tablespoons of minced garlic
1 tablespoon of dark soya sauce
Salt
Sugar

Preparation
In an well-oiled pot, stir fry the garlic till fragrant.
Add in the prawn heads and shells and continue cooking till they changes color and start to brown.
Pour in 1 litre of water and bring to a boil.
Toss in the soup bones and simmer for another 45 minutes.
Add in dark soya sauce, salt and sugar to taste.
When ready to eat, blanch the yellow noodles.
Top the blanched noodles with beansprouts, prawns, slices of meat and fishcake.
Ladle hot soup over the bowl of noodles.
Garnish with fried shallots before serving. (optional)

Fried Bee Hoon AKA 炒米粉

Ingredients
1/3 packet of bee hoon
1 chicken stock cube
1 tablespoon of dark soya sauce

Preparation
Soften the bee hoon by soaking it in tap water for at least 15 minutes.
Drain and set aside.
Heat the oiled wok or pot and add in the bee hoon.
Dissolve the chicken cube in 500ml of water and mix in the dark soya sauce.
Pour the mixture on to the bee hoon and cook over medium high heat.
Keep stirring and tossing the bee hoon till all the water is being absorbed.
Ready to serve.

* Optional - Shredded cabbage or bean sprouts can be added to cook together with the bee hoon for that bit of crunch.