Hokkien Char Hae Mee (福建炒虾面) by Taitai Kim

Prepare Soup base
Fried prawn heads and shells (grams) 1/2 kg (own preference can add more or slightly lesser)

2 big raw garlic
1.5 litre water
Sheng siong half black pepper 40 粒 (semi ground)
Bring to boil (approx 25mins)

Filter soup and prawn heads put the soup aside

Prepare 2 Person servings ingredients:
1 packet /1 kg Thick white mee hoon

Half packet/500g Yellow noodles

1.5 -2 tablespoon chopped garlic

200grams pork belly (own preference) steam for 20min

2 eggs

150grams sotong (own preference)steam for 20min

100grams beansprout (own preference)

Some leek (fei cai)

Frying Process:
4 tablespoon cooking oil,fried garlic till bit light brown then add 2 eggs
Mix and stir fried the eggs into small pieces till frangrance

Put thick white mee hoon and yellow noodles fry for 1 min, after that add beansprout and fry for 1min

Add oyster sause and black sause and fry another 1-2 min

Add prawn soup est 500ml and fry for about 1min and cover it for further about 2 min for wet type and about 4 min for dry type

Add prawn and meat and fry for 1min and you are done

*fry in high heat through out the cooking

Fish noodles by Michelle Heng

Ingredients
200g yellowtail (黄尾魚) fish meat
200ml water
2 tbsp egg white
1 tsp msg
1 tbsp salt
Salted water

Steps
1. Chop off the head of the fish and fillet the 2 sides. Use a spoon to scrap off fish meat from the bones then rest the fillet on the skin side and scrap the fish meat as well.
2. Blend the fish meat and water together to form a smooth paste. Its ready when the fish paste pressed between two fingers feels 'bouncy'.
3. Transfer the fish paste to a large metal baking pan, add egg white, msg and salt then mix well with hand.
4. After it is well combined, the paste will thickened. Then grab as much fish paste on the hand and throw hard onto the baking pan, repeat process no less than 50 times (the more the merrier, this act makes the fish paste more 'bouncy' ie 'QQ').
5. Put the fish paste into a piping bag or a pastic bag, cut off a small tip (depending on the size of noodles one wants to make, preferably the size of udon is good enough).
6. Pipe the fish paste just above the water level of a pot of salted water. Pipe slowly and continuously, try not to make short strands unless one wants to make fish paste bee tak bak. You can then break the long strand to your desired length just before cooking later.
7. Rest the pot of fish paste noodles in room temperature for 2 hours then store in fridge for another 2 hours or when ready to cook.
8. When ready to cook in your desired soup base, transfer the fish paste noodles gingerly into the pot, once the soup boils, its ready to be served.
9. Bon appetit!

Notes
1. Another fish to use is smooth wolf herring (西刀魚), buy smaller size fish preferably about 3 fishes for a kg combined.
2. Different fish used will yield different texture.
3. If buy ready fish paste from market/supermarket, can start at step 5 but be ready for different result (I have yet to try).
4. To cook the noodles within 2 days.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/787829781286100/

Ipoh Hor fun by Judy Tan

Recipe: http://www.herworldplus.com/solutions/recipes/solutions-recipes-recipe-ipoh-hor-fun#.VNr9eVqNAUu

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778759562193122/

Braised Yellow Chives Ee Fu noodles by Amy Jeane

Recipe: http://jeaneskitchen.blogspot.sg/2014/09/seafood-yee-fu-noodles.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/779122158823529/

Seafood Mee Goreng by Amelia Renee Lim‎

IngredientsYellow mee ( round or flat) 1 packet - I use 3/4 packet
Tau geh 1 cup
Cai Xin
Fish cake
Seafood (shrimps/sotong/fish slice) Watever u like
Garlic 1tbs
Spring onion
Onion 1/2 cup (slice it)
Singlong Sambal chili 1tbs (like spicy add more)
Fish sauce 2tbs
Premium dark soya sauce 2tbs
Tomato sauce 1/2 cup
Water 3/4 cup (depends u like wet or not) adjust to ur liking
2 -3 eggs (own preference)
Tomato 1 whole ( wedges)


Method

Boil water to blanch e seafood few sec will do or slightly stir fry 3/4 cook set aside

Heat wok, add oil, add eggs, scramble it, add garlic & onion, add yellow noodle, Cai Xin & tau heh, add chili, tomato sauce & dark soya sauce, stir awhile, add tomato, seafood, fishcake or any liao u like in, add water stir abit then add fish sauce, before dish up add spring onion.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776634912405587/

Wok-Fried been hoon with crab by JJ Lily Ooh

Ingredients
Crabs
Slices ginger
Cloves garlic, minced
Spring onion
Bee hoon

Stock
chicken stock
Oyster sauce
Salt
Sugar
Sesame oil
Ground white pepper
Chinese cooking wine

Directions
Prepare the crabs by pulling off the top shells and cleaning them. Cut off the pincers and cut the bodies.
Heat the oil and deep-fry the crabs for about one minute. Drain and set aside.
Heat three tablespoons of oil in a wok and add the ginger, garlic, spring onion and crabs, stir-frying until fragrant.
Add ingredients for stock and bring to the boil.
Add the bee hoon and stir-fry until the sauce is thick.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/775643395838072/

Crab Bee Hoon Soup by Choo Helen

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/767951839940561/

Hong Kong Mee by Rontree Chan