Fried Bee Hoon

Ingredients: 
1/2 packet of Chilli brand bee hoon
1 tbsp Fenghe dark soya sauce
2 tbsp Fenghe light soya sauce

Method:
1. Soak the bee hoon till soft. Pour the water away.
2. Mix the soaked bee hoon with 1 tbsp Fenghe dark soya sauce & 2 tbsp Fenghe light soya sauce.
3. Heat up pan & add 2 tbsp cooking oil.
4. Pour the bee hoon & stir well. Add 1/2 cup of water & cover with lid. Medium fire for 3 to 4 mins.
5. Done & Enjoy!

Heng Hua Lor Mee 兴化卤面

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
2 pcs napa cabbage - sliced
5 pcs fresh shitake mushrooms - sliced
Handful of green vegetable
Handful of sliced pork
8 prawns
500g clams (bought from Sheng Siong)
1 packet Wheat flour noodle (bought from 335 Smith Street market) - $2
The stall is a Yong Tou Fu stall located at basement.

4 cups Chicken stock
2 tbsp Huadiao wine
2 tbsp light soya sauce
1 tbsp corn flour

Method:
1. Heat 2 tbsp oil in a pan to fry garlic, and ginger until fragrant.
2. Add napa cabbage, mushrooms, pork, prawns, and clams into the pot and fry for 3 mins.
3. Add the chicken stock, cover the pan with a lid and bring to a boil.
4. Add the noodles (rinse/blanch it beforehand), light soya sauce, and huadiao. Mix well, then add corn flour to thicken the soup. 5. Lastly, add the green vegetable and boil for another min. Then it's ready to be served.
6. Garnish with seaweed, peanuts, and green onions. I like to add a dash of black vinegar and pepper too.

Seafood Bee Hoon Soup 海鲜米粉汤

Ingredients (good for 2A2C):
1 kg crayfish
Half kg prawns
1 piece of grouper (any fish also ok)
3 pcs A1 bee hoon (soaked)
Veg
Ginger slices
Clean the seafood & marinate them with a dash of soya sauce, pinch of salt & pepper, & a dash of sesame oil.

Method:
1. Boil ard 3L of chicken stock (can be homemade or ready made chicken stock) with ginger slices. Add 3 tbsp hua diao 花雕酒。
2. When stock is boiling, add crayfish. Put aside the cooked crayfish.
3. Using the same pot of stock, add fish & prawns. Put aside when they are cooked.
4. Add wongbok to the boiling stock for 2 mins. Then add the soaked bee hoon. When its boiling, add a big handful of green veg and off the fire.
5. Place the cooked seafood on top and add some garnish.