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.

This recipe taste better with pork, but you can also do it with chicken.  Chicken turns up dryer and harder as it does not have fats in between the meat, while pork (if you get the shoulder cut, 五花肉) has streaky fats in between the lean meat.  However, you can still do it with chicken if you dislike pork.
The picture shows the version with chicken.

Ingredients

1. 6 Chicken drum stick or chicken thigh, or 500gms of shoulder cut pork (五花肉)
2. 5 garlic
3. 3 tablespoon oyster sauce
4. 3 tablespoon sugar
5. 1 tablespoon chinese rice wine (花雕)
6. 1 tablespoon sesame oil
7. dash of ground pepper

Method

1. Do not peel the garlic, just wash the whole garlic.
2. Season the meat with all the ingredients for 30 mins, including the garlic. 
3. Heat up a thick based steel cooking pot (not too hot, just when water droplets start to evaporate and dry up will be just nice).  Thick based pots do not burn the food that easily as it distribute the heat evenly.
4. Put in the garlic and the meat in the pot, lay them out nicely.  Do not pour in the seasoning left in the bowl yet.  You should hear slight sizzling sound as the pot is slightly hot.
5. Cover and cook for 15 mins with very small flame.
6. Open the cover, and pour in the remaining seasoning gravy, and turn up the flame slightly (but still small), flip the meat over, cover and cook for another 20-30 mins (flipping the meat every 5 mins).  Cook till the gravy is almost totally dried up into a sticky gravy.
7. Slice the pork.  Serve. 

This is a traditional Fu Zhou (hock chew 福州) dish.  Hong Zao 红糟 (red vinasse) is the remains of the fermented glutinous rice and red yeast rice for making red rice wine.   I think you can get this in supermarket, but I use home made ones as my mom made the red rice wine at home.  (I can post the recipe here, but I must say I have not made the wine myself).  Many friends have told us that my mom’s Hong Zao taste so much better compared to those from the supermarket. 

This version I introduced here is a little wet with thick gravy.  You can cook it to be a little more soupy, and can be served with rice noodles 面线 (mee sua).

Ingredients

1. 1 chicken (or equivalent of chicken parts, eg 6-8 drum sticks or chicken wings)
2. 3 cm section of ginger
3. 2 shallots
4. 2 garlic
5. 4 tablespoon hong zao (红糟)
6. 2 tablespoon sugar
7. 1/3 cup rice wine or hua diao (花雕)
8. 1/3 cup water
9. 1 teaspoon salt
10. 1 tablespoon light soya sauce
11. 4 tablespoon cooking oil

Method

1. Peel the ginger, shallots, garlic and chop into small pieces.
2. Wash and chop the chicken into chucks pieces.
3. Using medium heat, in a pot (or wok or pan with cover), add cooking oil and chopped ginger, shallots, and garlic and sauté till fragrant. 
4. Add in the hong zao and stir fry till fragrant of wine is in the air.  Be careful to use low to medium heat as it may burnt.
5. Add in the chicken, salt, sugar, soya sauce and continue to stir fry for 1-2 mins. 
6. Add in the wine and water, mixed it, and cover and simmer using low heat for 10 mins.  Open, stir to allow the gravy to coat the chicken, cover and simmer for another 10 mins. 
7. To have more kick in the alcohol fragrant, after cooking pour in another 2-3 tablespoon of rice wine or hua diao.
8. Serve hot.

To make the soupy version, in step 6, you add in about 3-4 bowls water to your liking.  You just have to add more salt to taste.  You may also add in pre-soak shitake mushroom in step 5.

The gravy used in this recipe is quite special.  It is a little more Asian, unlike the usual black pepper, or mushroom gravy, it is made with oyster sauce.  Its nice.

You can serve with fries, bake potato, mashed potatoes, boiled vegetables, salad, etc.  The picture shows it is served with a serving of Seafood Mushroom Spaghetti Olio Aglio, the recipe just posted before this one.

Ingredients (Serve 2)

1. 2 slices of beef steak (cut of your choice, eg sirloin, rib eye)
2. ½ teaspoon freshly cracked black pepper
3. ½ teaspoon salt
4. 2 tablespoon Oyster sauce
5. 1 tablespoon sugar
6. 1 tablespoon sesame oil
7. 1 tablespoon Chinese rice wine (花雕) or brandy
8. 3 tablespoon water
9. 1 tablespoon cooking oil
10. 2 clove of garlic

Method

1. Sprinkle the salt and the pepper on the steak.
2. Grill the steak both side to the desired wellness. I am bad at estimation, but what you can do is use your fingers and press in the middle of the steak.  A very well done steak is very hard (almost no more springy), while a medium done steak retains a little springy. 
3. Serve on a plate.
4. Peel and chop the garlic.
5. In a bowl, mix ingredients 4 to 8.
6. In a sauce pan, heat up the cooking oil, and add in the garlic and fry till fragrant.  Pour in the mixture and bring to boil for 1 min. 
7. Pour over steak and serve.

For the grilling, I used a grilling pan.  If you have not seen it, it is actually like a frying pan, usually rectangular shape, and instead of flat on the frying surface, it has strips that allow your meat to be just touching the strips while cooking, instead of touching the whole frying surface.  It is useful to grill meat at home if you do not have a grill and cook with gas stove. 

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.