This is a very easy breakfast or snack to make.

Ingredients (serve 2-3)

1. 2 eggs
2. 2 tablespoon sugar
3. 6 slice of white bread
4. some oil for pan frying

Method

1. Crack the 2 eggs on a plate that has slight depth.  Add in sugar and whisk with spoon or fork till sugar dissolved.
2. Heat up a frying pan, add some oil.
3. For ever slice of bread, dip it into the egg to coat both sides.  Do not press to allow the bread to absorb the egg, just dip and allow the sides to be coated with eggs.  Put immediately on the pan to fry flip over when lightly brown,
4. Serve warm.
5. You can eat it just like that, or spread with peanut butter, or drip with honey,

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 is quite like the usual snow fungus dessert, but adding dried apricot gives it a fruity sour taste from the usual red date taste.  Kids will like it chilled.

Ingredients

1. 10 dried appricots
2. 10 red dates
3. 20 grams dried snow fungus or roughly the size of a clenched fist
4. 1 tablespoon north almonds (北杏)
5. 1 tablespoon south almonds (南杏)
6. 10-15 tablespoon sugar (depending on your taste)
7. 2 litres water

Method

1. Soak the snow fungus in water for 3 hours or until fully expanded.
2. Rinse the snow fungus and cut into small pieces and put into a pot with 2l water.
3. Wash red dates and the almonds and put into the pot.
4. Bring to boil and lower flame to simmer for 1 hour. 
5. Add in the dry apricots and simmer for another 1-2 hours.  Adding the apricots earlier together, from the start of cooking in step 3 is ok, except it will be much softer.   (if total cooking time is 2 hours, the snow fungus should be slightly crunchy, 3 hours will be softer).
6. Add sugar to taste.
7. Cool it and chill in fridge for a refreshing desserts.
8. Can be served warm too.

The wine is very fragrant for cooking like steam chicken or fry vegetables or fish soup.  It has also a very nice color like brandy. This is so much easier to make compare to the rice wine. This recipe is also 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).  Made this once myself. 

Ingredients

1. 1 kg Black raisin
2. 800 grams crystal rock sugar (水晶糖)
3. 2 sweet yeast cakes  (甜酒饼)
4. 2 strong yeast cakes (烈酒饼)
5. 4 litres water

Method

1. For the yeast cakes, in Singapore, some provision shops sell them.  Ask around the shops above Waterloo Street market, you will find them.
2. Boil a kettle of boiling water.  Put the black raisin in a pot and pour the newly boiled water over it.  Stir and let it sit for 1 min, strained away the water.  This step basically removed the oils on the raisin.
3. Add in the 4 litres of water, and the crystal sugar.
4. Bring it to boil and continue to boil for 30 minutes in low flame.
5. Allow it to cool down completely, very important.
6. Put the content into a big air tight container, and throw in the 4 yeast cakes, and cover.
7. 2 months later, strain out the wine and keep in air tight bottles for cooking. The wine when strained out is very cloudy with suspension of the yeast and remnants of raisin.   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.