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.

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.

This is an auspicious dish for Chinese New Year! Lots of gold!

Sauce

Ingredients

1. 4 tablespoon of tomato ketchup
2. 2 tablespoon of plum sauce
3. 2 tablespoon of sugar
4. 1 tablespoon of soya sauce
5. 1/4 teaspoon of salt
6. 1 teaspoon corn flour
7. 1/2 cup water
8. 1 teaspoon of minced garlic
9. 1 tablespoon cooking oil
10. 1/2 cup of cube mix vegetables (peas, corn, carrots, pineapples) optional 

Method

1. Mixed ingredient 1 to 7 a bowl. 
2. Heat up sauce pan or work or frying pan, add oil and garlic, stir fry till fragrant and lightly brown. Add in the mix vegetables, and stir.
3. Add in the mixture and bring to boil, simmer till consistency is right.

Nuggets

Ingredients

1. 300 grams Minced Pork
2. 5-10 Water chestnuts
3. 1 teaspoon minced ginger
4. 10 mid size prawns (optional)
5. 1 stalk spring onion
6. 3 tablespoon light Soya sauce
7. 1 teaspoon sugar
8. 1 teaspoon cornflour
9. 1 tablespoon sesame oil
10. Wonton skin
11. Cooking oil for deep frying

Method

1. Peel the water chestnut and cut into very small pieces (about 2mm size approx)
2. Wash and cut the spring onion into small pieces (1mm thin approx)
3. De-shell prawns and cut into small pieces (1/2 cm approx).
4. Mix item 1 to 9 together.
5. Wrap 1 teaspoon in 1 piece of wonton skin.  Here is some trick to make it look like gold nuggets (those used in ancient china).  Lay the skin flat on the table, put the meat in the middle, fold the corner nearer to you forward to meet the furthest corner (ie folding into half).  Then press the sides down leaving the portion having the meat bulging up, fold this portion up halfway, and at the same time bring the left and right corner towards you and meet and touch.  Dab a little water (or corn flour mix with water) on the 2 corners and press firmly, they should stick together. 
6. Deep fry with medium heat till golden brown
7. Either use the sauce as a dip, or pour the sauce over the nuggets.
8. Serve while hot and crispy.

Ingredients

1. 1 x luffa
2. 4 x eggs
3. ½ teaspoon salt
4. 1/4 teaspoon sugar
5. Cooking oil 6 table spoon.
6. 1 clove garlic
7. 5-10 Prawns (optional)
8. 1 tablespoon soya sauce
9. Dash of ground pepper

Method

1. If prawn is used, de-shell the prawns.
2. Remove skin of garlic, minced or chop into small pieces
3. Remove the think skin of luffa (you might need a very sharp peeler, as the skin is pretty thick and hard).  Cut the luffa into strips of ½ cm thick.
4. Crack eggs into a bowl and beat.
5. Heat up a frying pan or wok, add in 2 table spoon of cooking oil
6. Add in garlic (and optional prawn) and stir fry till fragrance.
7. Add in luffa, salt, sugar, stir till luffa is soft.
8. Spread out the luffa on the frying pan, and pour in the beaten egg over the luffa.
9. Lower heat and allow the egg to cook and almost set. 
10. Using the egg flipper, scratch the circumference of the egg in the pan and pour in 2 more table spoon of cooking oil around the circumference.  This allows the oil to seep under the egg.
11. Flip the omelette over. It will sure break apart, that is fine. You can flip it part by part.  Add in the remaining 2 tablespoon of oil around the circumference to prevent sticking.  Pour in the soya sauce evenly on the egg and also dash of pepper evenly on the egg.
12. Flip over to allow the side with soya sauce to be in contact with the pan. 
13. Serve on plate when completely cook.
14. Leave it aside for 5 minutes.   The luffa will release some gravy and that make the dish a little wet, ideal to serve with white rice.

 Suitable for vegetarian without the prawns.

Picture of Luffa, if you have not seen one or noticed them in the market.