Chow mein / Wet yellow mee

                                      Wet yellow mee

Ingredients : ( For 2 person )
Half a kg yellow mee (  Scald to remove the oily coating of oil )
200 gm meat ( sliced and marinate with light soy sauce  and corn flour )
Fish cake (  Fried and sliced thinly )
Fishballs  ( Good wolf herring fishballs )
2 eggs (Beaten )
Cai shim ( Chinese cabbage )
Garlic ( chopped finely )
1 tbsp dark sauce
Fish sauce
Chicken or anchovy fish stock

Heat 2tbsp cooking oil in a wok.. Stir fry garlic. Add seasoned meat . Saute meat until half cooked. Add pre-scald yellow mee , then 2 tblsp of dark soy sauce, fish sauce and eggs. Stir to mix thoroughly, throw in the cut fish cake, fishballs and cai shim. Add stock and bring it to a boil. Add seasoning according to taste . Serve mee topped with cut red chilli.

Steamed eggs with crab sticks

                                                                                                    

                                     
                                                         Steamed eggs

Ingredients:
1 century egg ( De shelled and cut into cubes )
1 salted egg   ( De shelled and yolk to be cut into small pieces , save the egg white )
2 normal egg ( De shelled and beaten with the egg white of salted egg
2 or 3 crab sticks ( Cut into 1 cm lenght )
100 ml  water
Seasoning
Coriander

Mix everything together in a ceramic or stainless steel bowl.
Heat water in a steamer  or wok. When water starts  to boil put in the bowl of egg mixture to steam for 10 to 15 minute. When the mixture has harden it is ready.

    The inner portion of steamed eggs ( century egg, salted egg yoke, and crab sticks)

Mee rebus

                                           Mee rebus

Ingredients: (For 5 to 6 persons )
1 kg yellow mee
4 pieces of tauhu/bean curds (cut into half inch cubes and deep fried )
5 or 6 eggs ( hard boiled and de shelled )
Bean sprout ( nip off the tail )
Fresh chillis ( cut to 1 cm pieces )
Spring onion ( cut to 1 cm pieces )
Fried shallot
Shredded cucumber
   
         ( For the gravy )

1. 50gm  dry prawns ( washed and soaked )
2. 1 piece salted fish ( 3 inches )
3. 15 pieces of shallots
4. 6  clove of garlic
5. 20 pieces  dry chillis
6. 5cm temuric
7. 2cm galingal
8. 2 tblsp taucu
9. 2 tblsp sugar  ( according to taste )
10. 400 gm white sweet potatoes or potatoes ( grated coarsely )
11. Thick coconut milk
12. Cooking oil

  Blend ingredients No 1 to 7 to a fine paste.  Pour oil into a heated wok. When oil is hot pour in the blended ingredients. Saute until fragrant. Add 8 bowls of water and grated potatoes.  Let it simmer until gravy thicken and oil float to the surface, add taucu, thick coconut milk , sugar and salt.
Scald yellow mee in boiling water.  Scald the bean sprout. Serve yellow mee in a bowl or deep plate with the thick gravy and  topped up with egg, cut chilli, spring onion, shredded cucumber, fried tauhu and fried shallot . Mee rebus is best eaten warm.

Egg dumplings in cabbage stew

                                       Egg dumplings in cabbage stew     

Ingredients;

1. Half a bowl of minced meat ( pork or chicken)
2. Half a bowl of de shelled prawns ( minced )
3. 5 pieces of water chestnuts (de skinned and chopped into fine cubes )
4. 2 or 3 mushrooms ( soaked and chopped into fine cubes )
5. I onion (chopped into fine cutes )
6. 1 egg
7. Seasoning 
8. 1 tbsp Corn flour                    
9. * 3 big eggs ( beaten , add a pinch of salt ) -For the dumpling skin

 (For the stew )
Beijing cabbage (washed and cut into 2 inch length
3 or 4 mushrooms ( soaked and cut into bite size )
Spring onion ( cut into 1 inch length )
Carrot ( Sliced )
4 clove of garlic (chopped )

MIx items  1 to 8  thoroughly  in a bowl.
Press and throw the mixture against the side of bowl 3 or 4 times .
Shape the mixtures into big ping pong ball size, leave a side.
Pour in a tbsp of oil into the heated wok.
Pour in a big soup spoon of * beaten egg into the hot oil.
Place a " ping pong ball " mixture on the side of egg , flip the egg to cover the ping pong ball .  An egg dumpling is done. Scope out the dumpling, repeat with the remaining beaten egg and mixtures to make more dumplings.
Stir fry garlic, when fragrant add carrot  mushroom and Beijing cabbage, add stock , let it simmers for 10 to 15 mins.  Add the dumplings. Simmer for  5 mins.  Garnish with spring onion.