1 chicken breast
1 packet of Ipoh Hor Fun
Chye sim 菜心

4 dried Chinese mushrooms soaked in warm water until soft and slice thinly.
2 cups of chicken stock
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp tapioca or corn starch
1 tsp sesame oil
1 tsp salt
1 tsp sugar

1. season the chicken breast with salt and pepper and boil it.

2. When it’s cooked through, shred the chicken breast, keep the chicken stock aside

3. Make the sauce by combining the all the ingredients together, bring to a boil and simmer until the sauce thickens.

4. Next, blanch the vegetables in salted boiling water for about 1 min. to maintain crunchiness and put them aside. Use the same pot of water to cook the hor fun for about a minute. Drain the hor fun and dish them out into serving portions in individual bowls.

5. Spoon the sauce over the hor fun and arrange the shredded chicken and vegetables on top. Serve hot with green chills.

6. You can use other or add other toppings like prawns, char siew, fish cake, clay fish etc.

Recipe from Munchministry


Seafood Hor Fun


500g Thick rice noodles
Seafood of your choice (fish slice, pork slice, prawns, cuttlefish, fish cake etc)
1 stalk Choy sum, cut into section
1 eggs beaten
1 tablespoon chopped garlic

Seasoning: mix well in a bowl
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon sesame oil

500ml stock / water
2 teaspoon light soy sauce
2 teaspoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon of pepper

Thickening Glaze:
3 tablespoon tapioca flour
4 tablespoon water

Fresh cut chile or picked green chili

1. Heat 2 tablespoon of oil in a wok, stir fry 1/2 tablespoon garlic till fragrant. Add in the rice noodles and seasoning and stir fry till fragrant, dish up to a serving plate.

2. Heat 1 tablespoon of oil in work, stir fry 1/2 tablespoon of chopped garlic and fry till fragrant . Add in the sauce and being to boil.

3. Add in the seafood ingredients, vegetable and seasoning and cook till is cooked and boiled again

4. Add in the thickening glaze and stir well

5. Stir in the beaten eggs and when the egg is cooked, pour over the fried rice noodles and serve immediately

Economy Fried Beehoon 经济炒米粉

Fried beehoon suppose to be a simple thing to do, but I must admit, over the years I didn’t quite master the skill or to be able to find a good and easy recipe that I’m happy with.  Few months ago, I decided to try cooking fried beehoon again as I no longer able to eat noodles and beehoon is my only option from now on.  After going through a few recipes and trial and error, today I finally had a success in terms of colour, favor and to my husband’s liking.  You can replace bean sprout with cabbage or any vegetable you like and fry them with your beehoon, as we like our bean sprouts raw so I added it towards the end, so feel feel to adjust to your liking.  This beehoon is not very salty because we are eating it with luncheon meat and Otah Otah.  If you are eating it on its own, you can add a little bit more soy sauce or salt to your taste.  Enjoy!

Ingredients A:

400 grams of rice vermicelli (Bee Hoon), soak in cold water for 1 hour

2 tablespoon oil

2 tablespoons chopped garlic and shallots

200g bean sprouts or 150g cabbage, shredded 

70g carrot, shredded
Seasoning: put in a bowl

300g water

1 tablespoon chicken stock powder

4 tablespoon light soy sauce

1 1/2 tablespoon dark soy sauce

2 tablespoon sesame oil

1 teaspoon Salt or to taste

1/2 teaspoon pepper
Accompaniments dish:

Fried eggs

Fried luncheon meat

Fried fish cake

Grill Otah Otah

Stir fry cabbage

Heat wok with oil and sauté the minced garlic or sliced shallot until fragrant

Pour in seasoning and bring to boil, add beehoon, stir and cook till beehoon is soft and dry (sprinkle more water is the beehoon is not soft enough). Taste

Add in bean sprout and carrots and mix well.
Dish into a deep container 

虾面 Prawn Noodles Soup


Do you love prawns noodles? I do!  This is my very first prawn noodles recipe that was given by my old Neighbour in Singapore.  I have cook it a few times when I have guess over my place and they love it.  Why don’t give this old recipe a try and tell me how you feel?

Serve 5

500g King prawns (reserve the prawn head)
500g soft bones / pork ribs
2.2  liters water
50g dried scallops – soak in hot water till soft
50g ikan bilis – wash and drain

30g rock sugar
1 tbsp fish sauce
1/2 teaspoon sesame oil
1/2 tablespoon cooking wine
1 teaspoon dark soy sauce
1 cup water
2 Knorr ikan bilis stock cube
3/4 teaspoon pepper

200g bean sprouts
150g water convolvulus, cut into long pieces
3 fish cake, slices
500g fresh yellow noodles
150g rice vermicelli, scalded

1. Wash the pork bones, boil in hot water for few mins, remove and rinse in cold water, set aside

2. Wash and drain prawns. Remove heads (lightly smash) and keep aside

3. Heat wok and oil, stir fry the prawns head till fragrant and add 1 tablespoon light soy sauce. Set aside

4. Heat oil again, stir fry the ikan bilis till crispy and add 1 tablespoon light soy sauce, stir well and set aside

5. In a medium size pot, add in 1.2 liters of water and bring to boil and add the unshelled prawns and cook till it color changes and completely cooked, remove and leave to cool.

6. Add in the fried prawn heads, fried ikan bilis, dried scallops and ikan bilis cube and bring to a boil, boil for 5 mins on high heat then simmer for 1 1/2 hours on low heat

7. In another medium size pot add in 1 liters of water and bring to boil, add in the pork ribs and bring to a boil, boil for 5 mins on Hugh heat then simmer for 1 1/2 hours over low heat

8. Strain the prawn stock and pork bones stock into a big pot. Put in (A) and stir well.

To Serve:
1. Boil a saucepan of water
2. Dip a handful of bean sprout, water convolvulus, noodles and rice vermicelli on the boiling water, using a wire mesh ladle, drain and place in a deep bowl.
3. Add boiling soup and top with a few piece of pork ribs, slice fish cake and prawns
4. Garnish with crispy shallots, slice fresh cut chilI and soy sauce 


Rice Vermicelli With Prawns 冬粉虾🍤🍤🍤

The first time I ate this dish is at my good friend Serene Thong house. She cook this dish quite often as we all love it when she cook this. Is super easy and yummy!
Large prawns with shells 10 pieces
1 teaspoon minced garlic
1 packet Pine brand bean vermicelli
2 tablespoon Chin-Su Fish Sauce
1/4 teaspoon Black pepper powder
A few drop of dark soy sauce – for coloring only

Soak the vermicelli in cold water for 30 mins
Heat 2 tablespoon oil, put in the prawns and fry till cooked and change color, dish up and set aside
Heat 2 tablespoon oil, add in 1 teaspoon minced garlic and fry till fragrant
Put in the vermicelli and 200ml water, add the chicken stock cube and let it dissolve and stir well, continue to cook till vermicelli is soft and cook
Add fish sauce, pepper and dark soy sauce.
Put back the prawn and stir well, dish up to a serving plate
Garnish with coriander leaves


Minced Pork Noodles 肉碎面🐷🐷🍜🍜

I really miss the luxury of being able to go to the hawker centre to get a bowl of noodles for breakfast. How I wish just pay $3 can save my effort of cooking this! Really not worth the effort and time spend in preparing this….but what to do? As I always says “welcome to Australia!”
Ingredient for the stock:
500g pork bones
3 liters water
1 piece dried sole fish (deep fried)
40g ikan bilis
15g ginger
8 clove garlic

Method for the stock:
Blanch pork bones in boiling water. Rinse well. Bring water to the boil and add pork bone. Boil for 10 min over high heat
Add dried sole fish and ikan bilis, then turn to medium low heat and cook for 2-3 hours
Add ginger and garlic and boil for another 1/2 hour
Strain the stock. Season with salt

Minced pork:
300g minced pork season with 1 tbsp garlic oil, 1 tsp salt, 1 tsp sugar, pinch of pepper and marinate for a while

Tossing sauce: (mix well)
1 tbsp pork lard
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp Zhejiang dark vinegar
1’tbsp chili sauce
1/2 tbsp tomato ketchup
2 tbsp stock

Bean sprouts
Chopped spring onion
Deep fried sole fish
Deep fried chopped garlic
Deed fried pork fat
Chai po – soak and drain
Cooked fish cake – slice
Cooked fish ball / pork ball
Cooked mushroom

To serve:
Mix the tossing sauce in a bowl
Cook the noodles and bean sprout and put into the tossing sauce
Cook the minced pork until done and put it onto the noodles
Garnish with the garnishing and serve immediately
Scoop some stock into a small bowl, sprinkle with some chopped spring onion and serve with the Noodles

Fish Ball Noodles Soup

Though I have been living here for more then 11 years, I’m still very Singaporean! I not only miss the food back home, I also miss the convenient of buying food almost everywhere and anytime, and eating out in Singapore is so so cheap compare to Perth. I have been craving for this simple fish ball noodles soup from the wet market near my in law house. Can’t get this in Perth, but even if there is, it will cost me at least A$10 a bowl, as this is what most places will charge for a plate / bowl of noodles or rice. They do sell yellow noodles here, but they are thicken and also darker in color, fish ball and fish cakes are all frozen. So what do you do when you have craving? Well, I call back Singapore for help! When my husband arrived this morning with the ingredients, Ta-Ta, fish ball noodles soup for lunch. Craving satisfied!

300g soft bones
2 liters water
1 packet fortune round Hokkien noodles
1 packet of cooked fish ball
1 piece of fish cake
Lettuce – optional
Chopped spring onions
Red chili – sliced

Blanch the soft bones in boiling water for a while, drain and rinse well
In a pot, bring water to a boil, add in the soft bones and simmer for 2 – 3 hours, season the soup with salt, light soy sauce and Knorr Chicken powder to taste
In another pot, bring enough water to a boil, blanch the fish cake and fish ball, dish up set aside
Slice the fish cake thinly
Add the noodles into the boiling water and and give a quick blanch, do not over cook the noodles, dish up into serving bowl, add in the soup and garnish with fish ball, fish cake, lettuce, spring onion, serve immediately.