This is one of the easiest Singapore hawker food to be cook at home. The fragrant comes mainly from garlic and soya sauce.  It became famous with cockles with its unique taste.  You may add that although the ingredient below does not have it.  It is ironical that cockle taste good when half cooked, but it have high risk of carrying bacteria such as Hepatitis.  So I do not recommend here, but you may like to add that (in the last step, so that it is half cooked)

Ingredients (for 1 serving)

1. ½ bowl Yellow noodles
2. ½-1 bowl Kuay teow (flat rice noodles) (should have slightly more proportion of kuay teow)
3. 1 egg
4. 2 tablespoon light soya sauce
5. 2 tablespoon sweet dark soya sauce
6. few slices fish cake
7. few slices of Chinese winter sausage (lap cheong, 臘肠)
8. ¼ bowl or handful of bean sprout (豆芽)
9. 1 garlic
10. Prawn and/or squid (optional, up to your liking on the ingredients)
11. 4 tablespoon cooking oil (you may use lard for this, taste good but not healthy)
12. Chilli paste (can get from supermarket) optional.

Method

1. Wash the beans sprout, minced the garlic, slice the fish cake and winter sausage.  Wash and cut prawn and squid into pieces. 
2. Heat up wok, add oil and fry the garlic till fragrant.
3. Add in winter sausage, and other ingredient like prawn or squid.
4. Add in bean sprout, noodles and kuay teow. Stir fry with high heat, and add in soya sauce and continue to stir fry for about 3-4 mins.   If you like spicy, add the chilli paste.
5. Push the content to a side of the wok, and add a little more oil, crack in the egg and break the yoke and briefly scramble the egg.  When egg is about ¾ cooked, pushed in the rest and stir fry.  Add in ¼ cup water, and the sweet soya sauce, stir for another 1 mins and serve.  (it should be a little damp to be nice and soft.
6. Serve hot.

Ingredients

1. 1 cucumber
2. 1 tablespoon dried shrimp (虾米)
3. 1/4 teaspoon sugar
4. ½ teaspoon salt
5. 1 teaspoon light soya sauce
6. ½ cup water
7. 2 tablespoon cooking oil

Method

1. Wash the dried shrimp and soak it in half cup of water for 1 hour.
2. Cut the top of the cucumber and rub till the foams appear (to make it less bitter).  Wash and cut the cucumber length wise into half and then quarters.  Cut and discard the seeds.  Cut the cucumber diagonally into thick strips.
3. Heat up wok, and add in oil.
4. Drain the dried shrimp (Do no pour away water), and fry in the heated oil till fragrant.
5. Add in the cucumber and fry for 1 min and pour in the water used to soak the dried shrimp.
6. Cover the wok and let it cook with low heat for 10 mins.  Open and add in salt, sugar, and soya sauce. Mixed around.
7. Serve hot.

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 is another nourishing (润) drink. 

Ingredients

1. Stems of watercress that you did not cook with the soup recipe
2. 5-8 honey dates (金丝蜜枣) (dried dates with sugar)
3. 2 liters water
4. Rock Sugar to taste (optional, or you can add more honey dates)

Method

1. Wash water cress. Put into pot with water and honey date.
2. Boil for 2 hours. Add sugar to taste if you like it sweeter, otherwise the honey dates will have sweeten the drink slightly.
3. Sieve and serve warm or cold.

Here is another slow cook soup (煲汤) recipe.

Ingredients

1. 1 or 2 bunch of watercress (sold in bunches usually with the stems)
2. 5 dried red dates
3. 1 honey date (金丝蜜枣) (dried dates with sugar)
4. 200 grams pork ribs
5. 2 dried scallop (干贝)
6. 4 dried oyster （蚝豉, 蚝干）
7. 1 tablespoon wolf berry (枸杞子) optional
8. 2 liters water (some will dry up during cooking)
9. Salt

Method

1. Pick the leafy portion of the watercress and separate from the stems, usually more fibrous and with roots sprouting form the joints.
2. Plug away the roots if any.
3. Wash, and for the stems (usually not eaten, but can be), bundle them up with a cotton string.  This is just to help to remove them and discard if you do not wish to eat them. (alternatively, you can keep them to boil a cooling tea, 凉茶)
4. Wash all ingredients.  Put all ingredient in a stock or soup pot with water,  bring to boil and then turn down flame to very small and allow to slow boil for 3 hours.
5. Remove the bundle of stems if you wish to discard them.
6. Add salt to taste, and serve hot.

You can also cook this in slow cooker for 4 hours.