Mum’s Fried Beehoon (Singapore Noodles)

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Alexandra Wong

Ingredients

  • 150
    grams Vermicelli noodles
    soak for 1.5 hours in room temperature water
  • 150
    grams Prawns (or shrimps)
    de-shelled and de-veined
  • 1/2
    Cabbage
    cut into strips
  • 1
    tbsp Dark soy sauce
  • 2
    tbsp Light soy sauce
  • 3
    tbsp Cooking oil
  • 3-4
    cloves Garlic
    diced
  • 3
    Eggs

Instructions

1
This is also known as the ‘Singapore Noodle.’ Beehoon is the Malaysian word for vermicelli noodles.
2
Cook the aromatics. Sauté garlic, prawns and add in cabbage. Add in a dash of salt.
3
Pro tip: Each ingredient has a key role in the flavour. Adding the cabbage and prawns early give them extra time to flavor the oil. Also seasons every layer.
4
Make the sauce by mixing dark soy sauce, light soy sauce and the water used to soak the prawns. Mix and pour into the noodles. Mix, and then add bean sprout.
5
Mix in the cut omelette strips last and mix. Voila!
6
Enjoy!
Alexandra Wong's avatar
This is also known as the ‘Singapore Noodle.’ Beehoon is the Malaysian word for vermicelli noodles.

Corn Fritters

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Alexandra Wong

Ingredients

  • 1
    Corn
  • 2
    tbsp Flour
  • 1
    tbsp Corn Starch
  • 3
    tbsp Water
  • Mozzarella Cheese
    Handful
  • Parmesan Cheese
    Handful
  • 1
    Spring Onion
    Chopped
  • 1/2
    Egg
    Beaten

Instructions

1
Let’s make corn fritters!!
2
Cut kernels off from one corn cob.
3
combine kernels with flour, cornstarch, a few tbs water, handful of mozzarella, parmesan cheese and spring onion, and beaten egg to bind it all together
4
Pop the batter into the fridge for half an hour. Chilling it makes the batter less runny and easier to manage.
5
Lightly oil a nonstick pan. Using a tablespoon, drop batter into pan. This can create six.
6
Cook on both sides at a medium heat until fritters are golden brown. Serve!
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Let’s make corn fritters!!

Tomato Cheese Tarts

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Alexandra Wong

Ingredients

  • 1
    Frozen Roti
  • Handful Cherry Tomatoes
  • Gorgonzola Cheese
  • Mozzarella Cheese

Instructions

1
During the pandemic, a lot of Malaysians turned to frozen rotis and discovered how versatile they are. This is my easy 3-ingredient tomato cheese galette
2
Halve cherry tomatoes.
3
Remove frozen roti from freezer - use IMMEDIATELY as the roti dough gets sticky and melty fast. Place roti on a parchment-lined baking tray.
4
Place a layer of melty cheese in the centre, leaving about 1 inch from the edge empty.
5
Top with a layer of cherry tomatoes
6
Top with salty cheese.
7
Fold in the edges
8
Bake in preheated oven at 200 C for 25-30 min or until golden brown.
Alexandra Wong's avatar
During the pandemic, a lot of Malaysians turned to frozen rotis and discovered how versatile they are. This is my easy 3-ingredient tomato cheese galette

Cheesy Scallion Rollup

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Alexandra Wong

Ingredients

  • 1 frozen roti
  • 1 sprig spring onion
  • Cheese of choice

Instructions

1
Chop spring onions
2
Remove roti from fridge. Use immediately as the roti thaws fast. Fill up the centre with spring onions and chese of your choice.
3
Bake in preheated oven at 355 F for 15 minutes or until golden brown and cheese is melty.
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Cempedak Smoothie

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Alexandra Wong

Ingredients

  • 5-6 Cembedak Seeds
  • 150 ml apple juice
  • 150 ml soy milk (you can use unsweetened soy milk to minimise sugar)

Instructions

1
Remove cempedak flesh from seeds
2
Blend cempedak flesh, apple juice and soy milk until mixture is smooth. If too thick for your taste, just add water.
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Assam Prawns

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Alexandra Wong

Ingredients

  • 200g prawns
  • ½ tsp salt
  • 1 tsp Sugar
  • Handful fresh tamarind
  • 2 lbs water
  • Oil for frying

Instructions

1
Season prawns with sugar and salt.
2
Mix tamarind seeds with water. Extract juice by pressing the pulp. Add tamarind juice and pulp to prawns and rub into prawns. Marinate for 15 minutes.
3
Heat oil in pan and add prawns. Add in tamarind marinade, pulp and all. Pan fry until you see caramelization happen.
4
Cover with a lid to finish cooking prawns. Check for doneness. Remove and serve with hot rice.
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Chinese Steam Fish

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Alexandra Wong

Ingredients

  • medium sized Pomfret (or any fish cutlet)
  • 1/2
    tsp Salt
  • 2
    inches Fresh ginger root
    finely sliced
  • 4
    cloves Garlic
    roughly chopped
  • 1.5
    tbsp Soy sauce
  • 2
    tbsp Cooking oil

Instructions

1
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!
2
Rub fish all over with 1/4 tsp salt. Place in steaming pan
3
Heat up oil in wok. When hot, add ginger, garlic and 1/4 tsp salt. Saute until aromatics start to brown
4
Scatter pre-fried aromatics over the top. Drizzle soy sauce around the fish. This will create the gravy along with the natural juices of the fish and the steam.
5
Fill up wok with water, bring to a boil. Place fish on trivet and cover with lid. Lower heat to medium and steam for 10-12 min, based on the size of your fish.
6
Serve with hot rice.
Alexandra Wong's avatar
This is my dad’s personal recipe. Most steam fish dishes in restaurants do not pre-fry their aromatics. My father's pre-frying technique intensifies the flavor!