Fried Hong Kong Noodles

Fried Hong Kong Noodles is one of Sei Gu Ma's signature dishes. It is very popular among her nieces and nephews during Chinese New Year at one of our relative's house. This is also easy to whip up and tastes even better the next day.

Ingredients:

• Char Siew (to slice into smaller pieces)
• Vegetables (refer to picture for Sei Gu Ma's preferred vege)
• 3 small Onions (cut into strips)
• 1 packet of Egg Noodles

Method:

Preparing the egg noodles

1. Place egg noodles into boiling water.
   
2. Cook egg noodles until the water boils
3. Drain and set aside.

Preparing the seasoning:

• 3 tablespoons of oyster sauce
• 1 teaspoon sugar
• 3 tablespoons of water
• 2 teaspoons of dark soya sauce
  
• Mix them in a bowl

Preparing the fried noodles:

• Heat 3 tablespoons on oil in wok
• Fry onion strips till it changes colour slightly
• Add vegetables and fry with the onions till half cooked
• Add noodles
• Place char siew slices on top of the noodles.
• Add seasoning and half a bowl water on the noodles
• Cover the wok for about 3 to 4 minutes.
• Remove lid and mix the noodles well with char siew and vegetables

Yong Tau Foo Bee Hoon Soup

This is a very simple dish. It is easy to cook and uses ingredients that are easily available in the market. The key to a good Yong Tau Foo Bee Hoon soup is the soup itself. Sei Gu Ma prefers to use chicken to make the stock as it is more economical.

Ingredients

• 2 chicken necks
• 2 chicken thighs
• Yong Tau Foo (mixture of Tau Pok, Tau Foo and other various types)
• Fish Dumpling (He Giao)
• Vegetables
• Bee Hoon (thick type)
• Minced Pork

Garnish

• Fried shallots

Method

Preparing the soup:

1. Put the chicken necks into a pot of water.
2. Bring it to a boil.
3. When the water starts boiling, lower the flame and let it simmer for an hour.
4. Add the chicken thighs to the stock. Let it cook for 15 minutes.
5. Remove the chicken thighs and put on a plate to cool.
6. Add the Tau Pok to the stock.
7. Wait for the stock to boil. Once it is boiling, remove the chicken necks from the stock.
8. Add in the fish dumpling and the rest of the Yong Tau Foo.
9. Scoop up some soup to taste. Add salt accordingly.

Preparing chicken meat:

1. After the chicken thighs have cooled, shred chicken into pieces.

Preparing vegetables and bee hoon:

1. While waiting for the stock to boil, get another saucepan and fill it with water.
2. Boil the water.
3. Add in the vegetables.
4. Once the vegetables are cooked and ready, remove and place it on a plate.
5. Do not pour the water away.
6. Bring the water to a boil again.
7. Add in the bee hoon.
8. Cook Bee Hoon until the water boils.
9. Remove and drain.

Preparing to serve:

1. Place the bee hoon, vegetables and the shredded chicken in a bowl.
2. Add in the soup.
3. Garnish and serve hot.

Note:

The meatballs shown in the picture was something 'extra' which Sei Gu Ma had prepared for her daughter who dislikes chicken thigh. This is not included in the recipe.