1. Fried Meehoon a la Malaysia <br /> Ingredients 400g meehoon, soaked and drained(A): 200g prawns, shelled 1 piece fish cake, sliced thinly 200g squids (sotong), cut into rings 2 pieces yellow tofu, cut into long strips and deep fried(B): 150g mustard greens (sawi), cut into 2 1/2 cm ( optional) 200g bean sprouts, tailed 1 tbsp pounded garlic 2 tbsp pounded shallots 3 tbsp chilli pasteSeasoning: 2 tbsp oyster sauce 2 tbsp light soy sauce Salt to taste 1 tsp pepper 2 tsp chicken stock granules 2 tbsp sugar 1/2 cup waterGarnishing: Chillies Spring onions Shallot crisps MethodHeat oil and saute pounded garlic and shallots till fragrant. Add in taucheo, chilli paste and the seasoning ingredients. Add in meehoon. Add in (A). Stir-fry quickly. Mix in (B). Cook till meehoon is done, stirring constantly. Dish up and garnish. <br />Fried Bee Hoon<br />List of Ingredients<br />Bee Hoon (Description of Logo of Brand: Two Red Chilli)<br />7-10 Japanese dried mushroom<br />20 - 30 Fresh grey prawns<br />Cabbage (Beijing) the greener type<br />3 Pcs Fish cake (optional)<br />Garlic chopped<br />Fish gravy (Product of Thai Brand preferred)<br />Salt<br />Pepper<br />Oyster Sauce strictly use this brand <br />Four table spoon of oil<br />Instructions<br />Soak one packet of Bee hoon in container with tap water for 25 minutes. <br />Soak about 10 dried mushroom for about an hour until it soften.<br />Wash & drain thoroghly cabbage<br />deshell the prawns<br />Fry the garlics in low heat till it fragants for about 5 minutes. But not black in colour.<br />Follow by the mushrooms. Stir fry constantly for about 7 minutes<br />Then add cabbage and fry.<br />Add oyster sauce sparingly and evenly. <br />Add bee hoon and stir fry for another ten minutes.<br />Add fish gravy sparingly<br />Follow by salt & pepper<br />Add about half a bowl of hot water. Remember too much water will be too soggy.<br />Add prawns and stir fry together with the rest for another ten-fifteen minutes<br />Follow by fish cake and stir fry for about 2-3 minutes<br />Taste and if you prefer it to be saltier, then add fish gravy or a little of oyster sauce<br />