Vegetarian Fried Mee Hoon

Yield - 6 person

Ingredient
1 packet of bee hoon *
38gm dry mushroom (abt 5 pieces - soak soft, cut into strip)
300gm bean sprout
1 pc carrot (strip)
150gm cabbage (strip)
150gm chye sim (cut 1 inch a part)
3 pieces red fresh chilli (strip)
10 sweet beancurd sheets (the hard brown color one)

*Note: Beehoon (600 gm) - 3 bowls of water (1 bowl = 300 ml)
Beehoon (500 gm) - 2 1/2 bowls of water
Beehoon (400 gm) - 2 bowls of water

Method:
1. Beehooon preparation: soak in tap water for 1 min then drain dry, turn upside down to drain again. Do not soak the beehoon for too long cos water will be absorbed into the beehoon.

2. Sweet beancurd - long hard, must wash and soak, drain dry, then cut into strip, it take abt 1/2 an hour to dry. Then wok hv to be hot, put in cold oil, then put in drained, dry beancurd to fry, frying method is towards n forwards the fire must not too hot, if not it will be burnt, this is for garnish use.

3. Put 2 tbsp of oil in wok, then scoop up the oil, put carrot to fry, then scoop up set aside.

4. Put in chye sim to fry also, remember only 70% cooked, scoop up and set aside.

5. Put in cabbage to fry, also 70% cooked, scoop up and set aside.

6. Put in bean sprout to fry, let it stir fry a while to get rid of the greenish smell. Then scoop up and set aside.

7. Put 2 tbsp of oil in the wok, let it boil, then off fire, put 1 tsp of light soya sauce in the wok, then start the fire, let it cook, do not stir them.

8. Once it boiled, put in strip mushroom to fry, until mushroom a bit smell of salty, add water (* if beehoon is 400 gm - boil water is 600ml (2 bowls) + 1 tbsp sugar + 1/3 tsp salt), add beehoon to fry.

9. Fry them thoroughly, use a chopsticks to help u to stir, must turn the beehoon, so that the sauce will absorb into the beehoon, do not cover while frying.

10. When water inside the beehoon going to dry, add some pepper + sesame oil, add in ur pre-fry vegetables (except chye sim), then keep on stir fry until the water is dry up.

11. Scoop up and garnish with chillies, chye sim and fry beancurd.

12. Ready to serve.

Lotus Root, Octopus, Pork Soup

Ingredients
2 dried octopus (100g)
600g lotus root
300g pork rib or pork knuckle
150g preserved szechuan
4 cups of water

Method
1. Soak octopus until tender. Remove membrance and the white texture.

2. Wash the lotus roots to remove soil and cut into big pieces.

3. Rinse and wash the szechuan with water.

4. Parboil the pork rib then set aside.

5. Put all ingredient into water, bring to boil over high heat for 1st half hour. Then boil under low heat for 2 and half hour.

6. Dish up ingredient, slice and serve.

Egg Omelette with minced pork in soup

Ingredients
188g minced pork
5 eggs
1 1/2 cup stock
1 stalk of parsley (garnishing)

Seasoning
1/4 tsp salt
1/2 tsp wine
2 tsp cornflour
2 tbsp water
dash of sesame oil
pinch of pepper

Method
1. Mix the minced pork with the seasoning until bend well, then set aside.

2. Whisk eggs with 2 tsp of cornflour, 1/2 tbsp of water.

3. Heat 2 tbsp of oil in the wok, add 1 tbsp of egg mixture. As soon as it is cooked, place 1 tsp of pork filling in centre, and fold into a semi-circular parcel. Repeat this process to make 14 - 16 parcels.

4. Return folded egg to wok. Add stock. Cover and cook for 5 mins. Season with a dash of light soya sauce. Garnish with parsley to serve.