Stir-Fried Bittergourd with Prawns

Main Ingredients
1 medium-sized bittergourd
Chopped garlic

Small prawns

Sauce ingredients:
Black bean sauce
Sugar

Thickening (combine):
¾ tsp corn flour
1½ tbsp water

Let's Cook!

Cut bittergourd lengthwise, remove the seeds and slice thinly. Rub with a little salt and wash. Heat up wok and pour in the bittergourd. Dry fry the bittergourd - this will reduce the bitterness (mum's secret).
Heat up oil in a wok and fry garlic until fragrant. Put in prawns and fry till almost cook. Add one (1) tbsp of black bean sauce and continue to fry. Put in bittergourd and continue frying until soft. Add water and cover. Add sugar and allow to cook at a simmering boil for two to three minutes. Finally, add thickening and voila!!

Bubur Cha Cha

I would never order this desert outside...cuz, it never taste like mum's!!! Hehe...yeah, I only eat mum's version of Bubur Cha Cha where I can have lotz of sweet potato, beans and small portion of yam! Yes, I don't quite like "sweetened" yam =P

This is MINE!!


Main Ingredients
Yam, diced
Sweet potatoes (choose the yellow and orange variety), diced
Black-eyed beans, soaked for 2–3 hours

Syrup Ingredients
Sugar
Pandan leaves, knotted
Water

Let's Cook!!
Steam sweet potatoes and yam separately for 10–15 minutes or until soft. Set aside. Boil soaked black-eyed beans until soft. Drain and set aside.

Boil sugar, water and pandan leaves until sugar dissolves. Add yam, sweet potatoes (yellow first, orange last) and black-eyed beans. Stir evenly. Add thick coconut milk and cook under slow heat. Add salt to taste. At the first sign of boiling, immediately remove the pot from the heat.

Simple eh? Yummy!!

"Lau Cowboy Meehoon"

It is actually "Cantonese Style Fried Meehoon". Hehe, many years ago...we have an uncle whom we nicknamed him as "D Old Cowboy" (don't ask me why) In mum's younger days, this uncle will always ta pau this special meehoon home for dinner. It smells so good, that mum decided to learn to cook it! She said that, when she "open" the packet, the aroma is simply.........mmmmMMMmmmm!!

So, what's so unique??The secret is in the meehoon! It is fried ONLY with a little oil till fragant!!

Main Ingredients
250g meehoon, soaked for 10 to 20 minutes, drain well
Sliced meat (chicken or pork)
Medium prawns, shelled
Fishball
Squids (white colour sotong)
Chopped garlic
2 eggs
Choy Sum & Taugeh (lots if you luv 'em)


Other preparation:
Chicken Stock (mum uses chicken back pieces, boil in water)

Marinate sliced meat with the following (the longer, better):
1/2 tsp tapioca or corn flour
Dash of pepper
1 tsp sesame oil
1 tbsp light soya sauce
Pinch of sugar or salt to taste (optional)

Let's cook!!
Heat oil with wok, pour in the meehoon and fry till it's dry and fragant. In between, add in some soy sauce for taste and colour. Dish out and set aside.


Heat oil in a wok and fry garlic till fragrant. Add chicken meat, fishball and stir-fry till it's cook. Add in chicken stock to boil. Once boiled, add in prawns, squids and finally choy-sum. Add salt to taste and a little black soy sauce for colouring. Mix well and add thickening. Turn off the heat and break in the egg. Give it a quick stir, then pour the gravy over the noodles. Serve immediately.