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Fried noodles is a favourite of many people, be it cooked Chinese, Malay, or Indian style. One of the most popular fried noodles recipes has to be the simple Hokkian-style fried mee, where yellow mee is used as the main ingredient.

This Hokkian-style fried noodle recipe is a great 30-minute meal that anyone can dish out in quickly. If you want a heavier meal, add an egg towards the end of the cooking process and you will have yourself a delicious meal.

Ingredients :
• 300 gr yellow noodle
• 40 gr bean sprouts
• 2 cloves garlic, finely chopped
• ½ stalk scallion, cut into thin threads
• 5 prawns, peeled and deveined
• 80 gr chicken meat, cut into cubes
• 10 gr red chili, shredded

Seasoning :
• ½ teaspoon dark soy sauce
• 1 teaspoon light soy sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon chicken stock granules (optional)
• 1 tablespoon oyster sauce
• ½ cup water
• A dash of white pepper powder

Marinade :
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon corn starch

Directions :
1. Rinse chicken meat and prawns with water and drain. Add in marinade for 5-10 minutes. Set aside.
2. Heat up cooking oil. Add in garlic and stir-fry until fragrant.
3. Add in chicken meat, prawns and stir-fry until they are half-cooked.
4. Add in bean sprouts, noodles, and do a few quick stirs.
5. Add in the seasoning, continue to stir and toss the noodles evenly until they are cooked.
6. Dish out and garnish with shredded chilies and scallion threads. Serve hot.

For 2 servings

Chicken with Ginger Spice

This is a quick and easy 30-minute chicken recipe with readily available and everyday ingredients. The ginger infuses the chicken with its distinct flavour, while the scallions complete the dish with great taste and texture. The savoury sauce of this chicken dish goes extremely well with steamed white rice and hence makes it a complete meal for busy professionals and homemakers alike. Substitute chicken breast with three drumsticks if you prefer dark meat.

Ingredients :
• 1 skinless chicken breast (deboned)
• 2 cloves garlic (finely chopped)
• 3 stalks scallions (cut into 2-inch sections)
• 1 ½ inches young ginger (peeled and sliced)

Seasoning :
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon chicken stock granules (optional)
• 1 teaspoon Chinese "Shaoxing" wine
• ½ teaspoon corn starch
• ½ cup water
• A dash of white pepper powder
• Some dark soy sauce (for coloring)

Directions :
1. Marinate the chicken strips with seasoning for 20 minutes. Set aside.
2. Heat up a wok, pour a little of cooking oil, add in garlic and ginger and stir fry until aromatic.
3.Add in the chicken strips and continue to stir fry until chicken strips start to cook.
4. Add in the scallions and stir for a few seconds.
5. Add in water and toss the wok a few times. Remove from heat and serve immediately.

For 2 servings

Crunchy Corn Flakes

Too lazy to make your own “murruku”? Achieve a similar version of the popular Indian snack using healthy cornflakes in a short time.

Ingredients :
• 250 gr peanuts, fried until golden brown and set aside
• 3 tablespoons cooking oil
• 10 stalks dried chilly, cut into 2cm lengths
• 2 cloves garlic, chopped
• 1 cm young ginger, peeled and finely chopped
• 1 tablespoon mustard seeds
• 3 tablespoon mixed spices (rempah ratus)
• 30 pieces curry leaves
• 3 teaspoons chicken stock granules
• 250 gr sugar-free cornflakes

Directions :
1. Heat oil over medium heat, sauté dried chilli, garlic, and ginger until fragrant. Be careful not to burn the dried chilli.
2. Add mustard seeds, mixed spices, curry leaves and sauté for another 20 seconds before adding the stock granules.
3. Turn off heat, toss in fried peanuts and cornflakes. Leave to cool before storing into airtight jars.

Crispy Spicy Anchovies with Tempe And Nuts

Crispy spicy anchovies with tempe or fermented soya bean cake and peanuts are so addictive that you just have to make them in large quantities. Just make sure you store them in airtight containers, as these goodies turn limp pretty fast in our humid weather.

Ingredients :
• Oil for frying
• 320 gr groundnuts with skin
• 1 packet (180 gr) tempe, finely sliced
• 100 gr anchovies

Spice paste :
• 15 stalks dried chillies, soaked and cut into 3cm lengths
• 10 gr bird’s eye chillies
• 100 gr shallots
• 2 cloves garlic
• 2 stalks lemon grass, sliced
• 1 teaspoon belachan or shrimp paste
• 60 gr tamarind paste + 100ml water, sieved to get juice
• 30 gr palm sugar
• 45 gr coarse sugar or to taste
• Salt to taste
• 10 kaffir lime leaves, sliced

Directions :
1. Heat sufficient oil in a wok and deep-fry the groundnuts. Remove nuts once they are lightly browned and drain them on paper towels. Using the same oil, deep-fry the finely sliced tempe till lightly browned and drain them on paper towels. Lastly, remove some of the oil, leaving about half a cup in the wok and deep fry the anchovies in batches until crispy. Discard the frying oil.
2. Using an electric blender, finely grind spice paste ingredients.
3. Heat oil in a wok over medium heat and sauté the spice paste until fragrant, stirring continuously to prevent paste from burning.
4. Once the spice paste is fragrant and the oil rises, add the tamarind juice, palm sugar and sugar, and simmer for 1 minute or until spice paste mixture thickens.
5. Add in the kaffir lime leaves, fried groundnuts, crispy tempe and toss to mix, making sure the spice paste is evenly distributed.
6. Lastly, add in the crispy fried anchovies and adjust seasonings to taste. Remove from heat and leave to cool before storing in airtight containers or jars.

For 2 large jars

Parmesan Crisps with Balsamic Syrup

A great way to use up any leftover parmesan easily, this salty snack goes exceptionally well with balsamic syrup. You can get balsamic syrup (or cream) in any major supermarkets now. Or you can try making your own by simply reducing normal balsamic vinegar with sugar and honey to a thickened syrup.

Ingredients :
• 200 g wedge fresh parmesan (parmigianno reggiano or grana padano)
• 1 saucer balsamic syrup

Method :
1. Preheat the oven to 180°C.
2. With a fine grater, grate the cheese until the whole wedge is used up.
3. On a baking tray lined with silicon (or baking) paper, carefully flatten a good pinch of grated cheese to a circular shape.
4. Bake in the oven for 6-7 minutes until the cheese starts to turn slightly brown.
5. Remove from heat and carefully lift them out from the paper (you can opt to lift them out while hot and press them against overturned cups. They will crisp up once cooled).
6. Serve the parmesan crisps with the balsamic syrup.

For 4 servings as a light snack

Pork Chops with Mushroom Onion Gravy

Ingredients :
• 6 pork chops
• 1 tablespoon dried marjoram
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¾ cup water
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 onion, chopped

Directions :
1. Preheat oven to 350°F (175°C).
2. Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
3. Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
4. Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

For 6 servings

Amount Per Serving Calories : 167 | Total Fat: 9.3g | Cholesterol: 37mg

Caramelized Onions Pork Chops

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes. It's simple recipe but awesome.

Ingredients :
• 1 tablespoon vegetable oil
• 4 (4 ounce) pork loin chops, ½ inch thick
• 3 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1 onion, cut into strips
• 1 cup water

Directions :
1. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
3. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

For 4 servings

Amount Per Serving Calories : 221 | Total Fat: 11.3g | Cholesterol: 75mg

Zucchini Curry Soup

This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling while maintaining the great curry and zucchini flavor.

Ingredients :
• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder/garam masala
• salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock

Directions :
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

6 servings

Calories: 74 | Total Fat: 5.2g | Cholesterol: < 1mg

Soy Bean Sprout Rice

This is rather similar to Korean Rice Dish - Kongnamul Bab. You can even simplify it by having two ingredients -  rice and soy bean sprout,  with simple seasoning like salt or light soy sauce with or without sesame oil.  You may even replace carrot with mushroom or other ingredients you have in your kitchen.

Never underestimated the taste of this simple dish! We are surrounded by many simple and yet delicious vegetarian dishes. So just experience the richness of vegetarian food by taking the opportunity to savor it and fully taste it, by just focusing on the sensations in the mouth and appreciate it fully.

Preparation:     15 mins  Cooking time:            15 mins

Ingredients :

°         200g rice, washed and drained

°         400ml water

°         125-150g soy bean sprout, trimmed

°         25g carrot, peeled and shredded

°         1 tablespoon curry powder (optional)

°         salt and granulated mushroom bouillon  to taste

Garnish :

°         some shredded nori and roasted sesame seeds

Directions :

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with shredded nori, sesame seeds and serve hot.

Serves 2

Sesame Paste Dessert

Achieving almost the same results with shortcut, using sesame powder and glutinous rice flour to whip this simple yet quick healthy dessert, why not?  The sesame powder consists of sugar, therefore, sugar is omitted in this recipe.  For a more aromatic sesame paste dessert, roast the black sesame and grind to a powdery form, if desired. Garnish with some roasted white sesame seeds or lily bulb petal.

Preparation:     3 mins Cooking time:  5 mins

Ingredients :

°         4 tablespoons black sesame powder

°         2 tablespoons glutinous rice flour

°         500ml water

Directions :

1.      Combine all the ingredients in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat.

2.      Ladle the dessert into individual serving bowl and serve hot. 

Serves 2

Creamy Winter Melon and Carrot Soup

Quite a fun and easy way to serves creamy soup if you does not really like clear soup and want some texture in it. For a light orange color or more creamy colour soup, reduced the amount of carrot (few slices) used and increase the winter melon portion. Have fun, it is all base on individual preferences.

Preparation:     10 mins, Cooking time:  25 mins

           

Ingredients (serves 2)

°         350g winter melon (weight after peeling), cut into small chunks

°         75g carrot, cut into mall chunks

°         50g shiitake mushroom, sliced 

°         350ml water or vegetable stock

°         1 piece (25g) vegetarian ham, sliced thinly

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         some coriander,  for garnish

Directions

1.      Place the winter melon, carrot and water in a pot and bring to a boil. Simmer for 5-8 minutes or until winter melon and carrot are tender.  

2.      Transfer to a blender or food processor and blend until smooth and creamy.

3.      Place the mushrooms, vegetarian ham and soup  puree in a pot and bring to a boil. Season to taste with salt, pepper and granulated mushroom bouillon.

4.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Cream Cheese Dip

 Ingredients :
1 (8 ounce) package cream cheese - softened
3 teaspoons minced onion
3/8 teaspoon garlic juice
6 Tablespoons milk
1 1/2 teaspoons salt
3 dashes pepper
3 dashes paprika

Directions :
Mix together, chill and serve with potato chips.

Beans and Rice

Ingredients (use vegan versions) :
• 1 can of organic black beans (Eden, Shari Ann's,etc.)
• 1 small onion
• Half of red or green pepper (whichever you prefer) (or a little of each)
• Half of a small (8 oz) can of Hunts Tomato sauce (Hunts is vegan)
• Olive oil
• Salt and pepper to taste

Directions :
1. Cut up the onion into small pieces, along with the pepper.
2. Saute in a small-medium sized pot, with some olive oil
you can just drizzle enough on the onion and pepper to
cover, or you can measure out in tablespoons, it's
according to how much oil you want to use)
3. Add at least 1/4 of salt ( I use sea salt) or more
4. Add pepper (I usually just use a pepper shaker and shake
it about 10 times, sometimes more)
Saute on low heat until veggies are soft
5. Add half a can of tomato sauce, followed by can of black
beans. Let it come to a quick boil, then reduce heat to low or
simmer. The longer you let it simmer, the more flavorful
the dish. Stir occasionally.

• You can use any kind of beans, I just prefer black beans
Serve with rice. Enjoy.
• This is a simple dish. You can adjust any of the
ingredients according to taste!