Seafood Hokkien Noodles

Serve about 4 person

Ingredients
1 Fried Hokkien Flat Noodles
10 fresh white clams, soak in cold salt water for 2 hours
10 fresh prawns, separate head and body
1 fishcake, slice
4 cloves garlic, mince
A handful of bean sprout, or any leafy vegetables of your choice
1 stalk chinese parsley, cut to inches
2 cups water

Seasoning:
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp chinese wine
Salt and pepper


Method

1. Fry garlic till fragrant 
2. Add prawn heads and fry until fragrant
3. Add ee fu noodles, fish cake, clams, prawns and water.
4. Cover and cook till clam shells opens
5. Add vegetables halfway while clams are cooking.
6. When all the clams shells are opened, switch off fire.
7. Discard those clams that did not opened up.
8. Garnish with chinese parsley
9. Serve immediately

Seafood Tang Hoon

Serve 3


Ingredients
180 gm Sweet Potato Noodles or Tang Hoon, boiled until just softened and then drained.
1 chicken leg
1 flower crab
6 pcs of large prawns, separate head and body
3 pcs of wong bok leaves, cut to 5mm slices
50gm ginger, slice
4 cloves garlic, mince
2 stalks of spring onions
2 stalks of chinese parsley
Some sesame oil for drizzling

Seasoning:
4 tbsp fish sauce
4 tbsp chinese wine
2 tbsp oyster sauce
Half tsp salt
Pepper to taste



Method

1. Using small fire and 4 tbsp of oil, fry the drumstick on both sides.
2. Add prawn heads and cover lid while leaving a small gap. It will splatter as the prawn head has liquid in it.
3. When prawn heads are browned and fragrant, add garlic and ginger.
4. Fry garlic until fragrant
5. Add 2 litres of hot water
6. Simmer for 1.5 hours. There should be half amount or 1 litre of broth left.
7. Taste the broth and add additional seasoning if you prefer.
8. Add wong bok and tang hoon.
9. Add the flower crab and prawns on top of the tang hoon.
10. Simmer for 5 mins.
11. Drizzle with some sesame oil.
12. Garnish with spring onions and chinese parsley.
13. Serve immediately.

Note

• I am using a 2.9 litres Tanyu claypot.
• The broth should taste saltier to compliment the bland noodle.
• I am using this brand of Tang Hoon, which is also called Sweet Potato Noodle.

Video tutorial

Other attempt

This is a versatile recipe where any ingredients of your choice can be used.
I like to store my prawn shells in the freezer to make soup stocks like this one. The prawn shells are fried and simmer together with chicken bones. Discard the prawn shells and chicken bones before adding vegetables and noodle.

Penang Char Kway Teow

Ever since I tried Penang char kway teow, I prefer it more than the sweet black sauce version. Infused with umami from the prawn heads, this char kway teow is much more flavourful.

My version has no cockles and chilli but please feel free to add them.

INGREDIENTS

420 gm kway teow

1 pc of chinese sausage, sliced

1 pc of fish cakes, sliced

5 pcs of tiger prawns, remove shell, set aside prawn heads

2 eggs, beaten

1 handful of chives, cut into inches long

1 handful of bean sprouts

4 cloves of garlic, minced

Pork lard (I made a bowl of lard and kept for other cooking)

Seasoning for 420 gm kway teow

4 tbsp light soya sauce

1 tbsp fish sauce
1 tbsp chinese wine

1 tbsp brown sugar
A pinch of salt

A dash of pepper

METHOD

Heat up your wok until you see some smoke. Add oil or pork lard.

Fry the prawn heads until fragrant. It may splatter so please cover your wok while leaving some gap.

Discard the prawn heads. Add some oil and fry garlic till fragrant.

Add prawns, chinese sausage and fish cake. Stir well until prawns is 80% cooked.

Add kway tiao and stir well.

If you like it spicy, you can add samba belacan at this stage.

Push noodles aside and add eggs.

Immediately, toss the noodle onto the eggs.

Very quickly, add chives, bean sprouts and seasoning.

Stir well and serve immediately.

Fried Bee Hoon with Cabbage, Carrot and Fried Shallots

Serve 5 - 6 as part of a meal

Ingredients
1pkt of Chilli Brand bee hoon, soak till slightly soft, drain
1/2 Chinese cabbage, remove core, slice
1 carrot, slice thinly
10 shallots, slice thinly
8 cloves garlic, mince
2.5 cups chicken stock
2 tbsp oyster sauce
1 tsp salt

Method
Frying the shallots

1. Using low heat, fry shallots with half cup of oil till golden brown
2. Set aside
3. Leave its oil in wok

Cooking the bee noon

1. Using small fire, fry garlic till fragrant
2. Add salt
3. Add cabbage and carrots
4. Stir fry for a minute using medium heat
5. Add chicken stock and oyster sauce
6. Bring to boil
7. Add bee hoon
8. Mix well until stock is fully absorbed
9. Switch to low heat
10. Using a serving tong, lift up bee hoon to mix well
11. Garnish with fried shallots and chinese parsley

Watch video here