Fried Vegetarian Bee Hoon (斋米粉)

I used to fry bee hoon as in stir frying in wok.  It usually end up sticking to the wok, and also a little too oily.  Found another way of doing it, that is less oily and don’t stick to … Continue reading →

Vegetable Stock

Ingredients 1 big yellow onion 2 carrots 3-4 stalks of celery 2 litres of water Method Wash and cut the ingredients. Put into a pot with 2 litres of cold water.  Bring to boil in medium heat. Once started to … Continue reading →

French Beans Omelette

Ingredients Hand full of French beans (about 30 strands or about 250 grams) 4 eggs 1/3 teaspoon salt 4 table spoon cooking oil Method Wash the French beans, and pluck out both tips.  Do not use knife, using your fingers … Continue reading →

Preserved Turnip Omelette

Ingredients 2 chinese table spoon of chopped preserved turnip 3 or 4 eggs 3 table spoon cooking oil Method if the preserved turnip is in chunks, chop it into small pieces (1mm) Beat the eggs in a bowl. Heat up … Continue reading →

Long Bean Omelette

 Ingredients 5 stand of long beans 3 or 4 eggs 3 table spoon cooking oil 1/3 teaspoon salt Method Wash and cut the long beans cross section into thin slices. Beat the eggs in a bowl. Heat up frying pan … Continue reading →