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. 

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.

Ingredients

1. 2 potato
2. 1-2 carrot
3. 1 big yellow onion
4. 1 tomato
5. 200 grams pork ribs
6. 1 1/2 liters water
7. Salt to taste
8. dash of ground white pepper
9. Spring onion (optional)

Method

1. Peel the potato, and cut into chucks of 3 cm size
2. Peel carrot and cut into wedge chucks (2-3 cm size)
3. Peel Onion, and cut into quarters
4. Wash tomato and cut into quarters
5. Wash pork ribs
6. Put all ingredients 1 to 6 into soup pot and bring to boil. Simmer for 1 ½ hours. 
7. Add salt to taste.
8. Serve hot with dash of ground white pepper, and optional some chop spring onion.

This dish is best with salted fish head, especially threadfin (午鱼).  Fish head produce the gummy consistency of the gravy, and make the pork smoother.  However, it is ok even you are using salted fish fillet.  This is very easy to cook, although the instruction looks lengthy.

Ingredients

1. 50-100 grams salted fish head (approximate)
2. 600 grams pork belly with skin.
3. 4 tablespoon dark soya sauce
4. 1 tablespoon sugar
5. 5 cm section of ginger
6. 3-4 garlic
7. 3 tablespoon cooking oil
8. 4 cups water

Method

1. Scrape off the skin of the ginger, cut into slices. Peel garlic and chop into small pieces
2. Rinse the pork and drain dry, and cut into thick strips, about 2 cm wide, and the length is the thickness of the belly meat.  Each piece will has the skin, fats, and the lean meat in layers (that is why another name for pork belly is 3-layer meat 三层肉)
3. Heat up a wok or pot. Add in cooking oil, ginger, garlic and salted fish, and fry till fragrance aroma of ginger and salted fish can be smelled.
4. Add in pork, and allow the surface to be scalded by stirring around (or tossing).  Add in dark soya sauce and continue the scalding process.
5. When the soy sauce aroma fragrance is smelled (a little burning smell is ok, but do not over burn), pour in water, stir to even out and allow contents to be in contact with water.  Cover and allow to simmer in low heat for 1-2 hours.  Check occasionally, and if gravy dries up, add water (preferably you should not need to, and if you do, it means the fire to too big and cause high rate of evaporation.)
6. After 1 hour, check the tenderness of the pork is what you like, if not continue cooking and check every 15 mins.  I prefer to cook till the fat is really soft and will almost melt in the mouth.
7. When done, this is the tricky part.  Remember we do not add any light soya sauce or salt, and how salty is the gravy depends only on the salted fish.  Taste the gravy and check the gravy consistency (it should be a bit thick and sticky). If the gravy is too salty for you, you have no choice but to add water.  If not, and the gravy is too watery, you can up the flame and do not cover, let it boil and evaporate to increase the thickness.  If the saltiness is right, and the gravy is too watery, you can dissolve some corn flour in water in a bowl, and stir in slowly a little at a time and stop when the consistency is just right.  If consistency is right, and not salty enough, add some salt. If you are using fish head, you should not have this problem of consistency, as the gravy should be quite sticky already. 
8. Serve.