Chicken Hor Fun

Ingredients (for 2 person)
(A) Noodle
350g fresh flat rice noodles (hor fun)

(B) Toppings
100g beansprouts, tailed
1 stalk khiew chai, cut into one inch height
200g of chicken breast

(C) Gravy
300 mg chicken meat with bone
1 tbsp oil
1 tbsp light soya sauce
100 gm dried shrimp3-5 pieces rock sugarsome saltsesame oil and some pepper on serving

Prepare gravy
Boil a pot of water with ingredients for gravy above. Reduce to low heat and simmer for at least 2 hours. The chicken is tasteless by now, simmer the meat and keep the stock.

Prepare Topping
Boil another additional 200g of chicken breast, cool it and divide it to small shreds. Lightly beansprout

Prepare hor fun. Lightly boil and drain water from hor fun. Put some drops of sesame oil for fragrance

Prawn mee

Ingredients (for 4 person)

(A) Gravy
½ kg chicken meat boiled for stock, in 500 ml water
600g prawns, shelled
2 tbsp curry powder
1/2 tsp salt
2 tbsp oil
3-4 pieces rock sugar

(B) Noodles
600g fresh yellow noodles

(C) Toppings
250g bean sprouts
2 hardboiled eggs, shelled and quartered
shallot crisps250g kangkung - boiledFish balls- boiled

Prepare gravy
Boil and simmer chicken meat and prawn shell for 1–1½ hours. Halfway through, add prawn meat, fish ball then kangkung. These then to put aside for toppings. Add rock sugar and salt and bring to a boil to taste. Tip: kangkung to be only lightly cooked
Fry pounded shallots, garlic and chilli paste and add to stock above, Boil for another 15 minutes.
Tips: You can be flexible with the toppings and how spicy your prawn mee

Asam Laksa

Ingredients (for 4 person)

(A) 500 gm fresh rice noodles

(B) Gravy
1 kg mackerel/ ikan kembong
6 stalks daun kesum (Thai basil leaves)
2-3 pieces rock sugar
3 stalks lemon grass
250 gm shallots - grind
12 dried chillies - soaked
1/2 cm piece belacan (shrimp paste)
2 cups tamarind juice

(C) Toppings
1 cucumber - shreded
1/2 pineapple -shreded
100 gm mint leaves
3 fresh chillies - sliced
1 onion - finely sliced
heiko (black prawn paste mixed with boiled water to flowing consistency)

Prepare Noodle: Cook lightly in boiled water.
Tips: Cook just before serving

Prepare gravy:
Put fish, salt and 5 cups of water in a pan and bring it to boil. When fish is cooked, remove bones and keep fish aside.
Add tamarind juice, daun kesum, sugar, chilly, grinded shallot and others as above to fish stock and bring to boil. Finally add fish meat and oil. Simmer for 20 minutes
Tips: more shallots will bring out more taste. Gravy should be kept warm till serving time

Prepare Toppings:
Tips: choose most juicy and fresh parts. Thin slices will do.

King of Malaysian Noodles: The Curry Laksa

Ingredients ( for 4 person)
½ kg yellow noodle250 g chicken meat (with or without bone)
2 boiled eggs - sliced200 g beansprouts 4 pieces tau fu pok – sliced to half
1/2 Litre low fat milk
1 cup of coconut milk
vegetable oil
chilli powder 2 tablespoon
5 shallots, 5 garlic, 2 slices of ginger

(A) Prepare noodle, beansprouts
Cook lightly in boiling water and drain.
Tips: Avoid overcooking

(B) Prepare Gravy
Fry chille power, shallots, garlic and ginger which has been grind together until fragrant. Add chicken and fry for 1 to 2 minutes.
Stir in milk (half) and cook over low heat for another 5 minutes. And the rest of milk for another 10 minutes till chicken thoroughly cooked. Lastly add in coconut milk.
Tips: Avoid overheating to prevent curdling

(C) Finishing
Pour gravy over noodles and serve with beansprouts, chicken and egg.
Tips: Add sambal with lime for garnishing and more taste