This was posted on request by one of WeryNice readers (name withheld), thanks for your email.  This is a very common hawker food in Singapore and you can find this in most hawker centers.  Don’t know when it started, but hawkers are already selling this since the 70’s as I recalled.

Ingredients (serve 2)

1. 1 bowl Yellow noodles
2. 1 bowl Bee hoon (thick or thin are ok, I prefer thin)
3. 250 grams Pork belly
4. 8 mid size prawn
5. 1 mid size Squid (sotong)
6. 2 eggs
7. 4 table spoon soya sauce
8. 1 teaspoon salt
9. 4 bowls water (some will dry up in cooking)
10. 4 garlic
11. 5 tablespoon oil (lard can be use for better taste)
12. chilli paste, and calamansi for serving

Method

1. Wash the pork belly, prawn and squid. For the squid cut away the eyes and also using fingers, squeeze out the little ball from the mouth of the squid.  Pull out the head and remove the internals. Peel off the skin with help of finger nails of a small knife.
2. Bring the water to boil in a pot, add in salt, put in the pork belly and simmer for 1 hr.  Remove the pork belly and set a side.  Put in the prawn and squid to boil for 10 mins until cook.  Remove and set aside.  Keep the stock, strain it over a sieve if necessary.
3. Remove the shell of the prawn and set a side.  Cut the pork into thin strips (1/2 cm thick) and cut the squid into rings.
4. Peel and chop garlic.
5. Heat up wok, and add in some oil and chopped garlic and fry till fragrant. Add in yellow noodles and bee hoon and fry. Add in the soya sauce.  Using the stirrer cut the noodles into short strands (or you can cut before cooking).
6. Move the noodles to a side or scoop it out, add the remaining oil and crack in the eggs to fry.  Scramble the eggs immediately, and allow it to fry till solid.  Mix in the noodles, and add in the stock.  Cover the work and allow it to simmer for 5 mins,
7. Open the cover, add in the pork, prawn, squid and stir.  Add more soya sauce to taste if required.  Serve on plate.
8. Before eating, mix with chilli paste (easier to buy from supermarket for small amount, best with dried shrimps or belachan), and freshly squeeze calamansi.

My mom used to make this for me on my birthday. Rice noodles (mee sua) being very long has an auspicious meaning of long life, hence eaten on birthdays.  This is one of my favourite, taste of mom’s cooked food! 

Ingredients (serve 2)

1. 10 dried oyster
2. 10 mushroom
3. 2 tablespoon of dried shrimps
4. 2 bowls chicken stock (boil with chicken bone, chicken legs for 3 hours)
5. 2 - 4 bunch of Mee sua (depends on your serving size and appetite)
6. 2 eggs
7. Salt to taste

Method

1. Prepare the stock, either using ready made (stock cubes, or stock in cartons) or make your own by boiling with chicken bone and chicken legs for 3 hours.
2. Rinse the mushroom, dried oyster, and dried shrimp. Soak for 2-3 hours with water in separate bowls (just enough water to cover them, except mushroom that will float)
3. Cut and discard away the stem of the mushroom. Cut into halves if they are big.
4. Fry “pocket eggs”, which is frying the egg like sunny side up, but before it is fully cooked, fold into half like a semi circle, hence pocketing the egg yoke inside, and continue frying until cook.
5. Bring the stock to boil, add in the dried oyster, dried shrimp, mushroom, with the water that was used to soak them into the stock and boil.  (You pour the water in slowly, as there may be some sand at the bottom after soaking and you can discard them).  Simmer for 30 mins.
6. Add in the fry eggs and boil for another 5 mins. Add salt to taste.
7. In a separate pot, boil a pot of water.  When boiled, throw in the noodles (mee sua) and move it around to loosen.  Let it boil for about 2 mins, and remove the noodles and strain dry. 
8. Put noodles in a bowl and pour in the soup with the ingredients (oyster, mushroom, shrimps, egg).
9. Serve hot.

This recipe is given to me by a confinement lady (maid that help in the family to cook, look after mommy and baby after arrival of baby for month).   I have not made this myself yet.

Ingredients

1. 1 Kg glutinous rice
2. 2 sweet yeast cakes  (甜酒饼)
3. 2 strong yeast cakes (烈酒饼)
4. 3 tablespoon of red yeast rice (红曲)
5. 1 small bottle good quality rice wine.
6. water

Method

1. For the red yeast rice, you can get it from Chinese Medicine shops.
2. For the yeast cakes, in Singapore, some provision shops sell them.  Ask around the shops above Waterloo Street market, you will find them.
3. Wash the glutinous rice and lay them on a big flat baking tray. Fill with water until the water just over the rice.
4. Steam with high heat, and every 15 mins, open up and stir and loosen it, and sprinkle water on it.  Repeat this 4 times (almost 1.5 hour).  Apparently this step will cook the rice evenly and very loose instead of caking together.
5. Allow it to cool down completely, very important.
6. Using the side of a glass bottle, or anything that can grind the yeast into powder form.
7. Lay the cooked rice flat on a clean and dry big tray.  Spread it out and flatten into something like a big pancake.  Sprinkle the powdered yeast evenly on the surface, flip around and do the same on the other side.
8. Sprinkle the red yeast rice the same way.
9. Sprinkle 1 bowl of room temperature boiled water on the rice
10. Put all the content (you can tear it up into chucks or fold it up) into a big clean and dry air tight glass container and tighten the lid.  Make sure the content is not up to rim, as it will expand during fermentation and spill out.
11. 3 days later, open and add 1 small bottle of good quality rice wine (this will induce more wine to be produce).  Do not stir! Very important.  Cover the lid and let it continue the fermentation for 2 months.
12. 2 months later, strain out the wine and keep in air tight bottles for cooking, and the vinasse (the remains of the fermented glutinous rice and red yeast rice) can be kept in fridge for other cooking such as Hong Zao Chicken (红糟鸡).  The wine when strained out is very cloudy with suspension of the rice.   Keep them in tall bottles for a week or more until the suspension settled at the bottom leaving very clear wine on top, Slowly transfer to another bottle without shaking.  May need to repeat this process 2 or more times to get very clear wine.

Olio Aglio means stir fry with garlic and olive oil. I personally like it as it is not creamy as in cream sauce (although I like cream sauce too) or strong tasting as in tomato based sauce.  I just had this for Christmas this year.

Ingredients (Serve 2)

1. ¼ packet spaghetti
2. 5 garlic
3. 4 tablespoon Extra virgin olive oil
4. 10-15 cherry tomatoes
5. 5 fresh button mushroom
6. ½ red capsicum (if you like spicy, can replace this or add in red chilli)
7. 4-6 big prawns
8. 1 medium size squid
9. 1/2 teaspoon salt
10. freshly cracked black pepper

Method

1. Peel and chop up the garlic into small pieces or chucks if you like to bite them.
2. Wash the cherry tomatoes.  Wash and slice the mushroom.  Remove the seed of capsicum and cut into small squares.
3. Wash the squid and remove the head.  Remove the back-bone of the squid (a transparent strip that runs along the length of the squid body.  Remove the skin of the squid. (you can do it with your finger nails or a knife, scrape off a little and you can pull it off easily).  For the squid head, cut away the eyes, and also squeeze out the “ball” from the mouth of the squid (its quite hard to eat).  Cut into strips (for the body, you may also like to cut into rings).
4. Wash the prawns.  You may like to remove the shell or just leave them on. (I like to trim away the legs and also the tip of the head which is quite sharp.)
5. Boil the spaghetti in a pot of water until the desired softness. Drained and set aside.  Leave the pot of water boiling if you are proceeding to next step.
6. Heat up a pan with medium heat, add in the olive oil, garlic, cherry tomato, mushroom, squid, prawn, capsicum, salt, and cracked black pepper, and stir briefly and cover for 5 mins.
7. While the pan is cooking, put the spaghetti back in the boiling water for ½ to 1 mins, and drain again (so that it is hot and moist, not stick together)
8. Optional: not part of this recipe, you can also pour in ½ cup of white wine into the pan and let it boil, it should taste good too.
9. Pour the spaghetti into the pan and toss it. 
10. Serve hot with some cracked black pepper on the side of the plate.

Optional: serve with a beef steak (recipe to be posted in another post).

Wat Dan simply means smooth egg (滑蛋).  This is done by pouring egg into the gravy in the last cooking step and turning off the flame immediately before the egg is fully cook, hence remain as soft cook.  This goes particularly well with Hor Fun (flat rice noodles).  See earlier post on how to prepare the hor fun.

Ingredients (2 servings)

1. 8 slices of Pork slices (aprox)
2. 8 slices Grouper or Toman Fish slices (aprox)
3. 6 Prawn (aprox)
4. 1 Squid
5. 2 brunch of Chinese flowering cabbage (菜心, Cai Xin, Choy Sum), or any other vegetables of your choice.
6. 4 table spoon Light Soya Sauce
7. 1 table spoon oyster sauce
8. ½ teaspoon Sugar
9. 2 cup Water or stock
10. 1/2 teaspoon Salt
11. 4 teaspoon Corn Flour
12. 1 egg
13. 4 tablespoon cooking oil. (optional you can use lard although it is not healthy)
14. 2 garlic.

Method

1. Wash and slice pork and fish.  Remove shell of prawn except the tail portion. 
2. Wash and remove the skin of the squid (the purple color thin layer), cut into strips.  Optionally you may cut “flower” but doing diagonal crisscross scores (do not cut through) on the inner side so that when cook will flip and present a nice pattern.
3. Wash and cut the cabbage into sections.
4. Minced garlic
5. Mix corn flour with ¼ cup water.
6. Beat eggs with 1 tablespoon of the corn flour solution in step 5.
7. Heat up wok, add oil and garlic and stir till fragrant.
8. Add in pork, fish, prawn, squid and stir fry till almost cook.  Add in vegetable and water.  Leave it to boil and keep boiling for 3 minutes.  Add in salt, sugar, soya sauce and oyster sauce.  Add more salt if you like it saltier. 
9. Slowly pour in the corn flour solution until the required thickness (when you lift up the stirrer, a thin layer will cling on the stirrer like glue. (discard the rest, don’t add all when the thickness is reached, otherwise the gravy is too thick)
10. Bring it to boil, pour in the egg and stir the gravy at the same time to prevent the egg from cooking into a lump. It should flow nicely into soft egg strips.  Turn off flame immediately, and do not let it boil again.
11. Pour over the pre-cooked Hor fun and serve.