Ingredients:

• ½ kg beef ribs
• 300 gm sweet potato
• 3 liters water

(ingredients in red to boil together till potato turns mushy and soft)

• 200 gm cabbage (slice as desired)
• 300 gm prawns (remove head and tail)
• 300 gm beef meat - sliced
• 200 gm squid – sliced
• a few slices of fish cake 
• ½ kg field mustard leave (roughly sliced)
• 10 eggs
• 4 large purple onions
• 20 garlic

(ingredients in orange to blend separately)

• 1 ½ kg yellow mee
• 1 tin tomato puree (100g)
• 1 bottle of tomato ketchup
• 1 cup of blended chili 
• salt and sugar to taste
• oil
• Sweet Soy Sauce
• Fried Sliced Onion, Preserved Green Chili

Directions for a bowl of noodles:

1. Heat oil in pot. Sautee 1 tbsp of garlic till yellow. 
2. Add in 2 tbsp of onions, 2 tbsp chili, 1 tbsp tomato ketchup, 1 tsp of tomato puree, abit of beef meat, squid, prawns and fishcake. Mix well.
3. Add in 1tbsp sweet soy sauce, sugar and salt to taste. Add in 1 cup of broth from earlier beef ribs.
4. Cook till it boils. Add in 1 egg and allow it to be half cooked before adding in the yellow noodles, field mustard leave and cabbage. 
5. Cook till the noodles is slightly soft.
6. Serve while still hot with fried sliced onion and preserved green chili as a garnishing on top. 

This noodle is best cooked bowl per bowl to retain the freshness of the broth and ingredients.

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23:23

Ingredients:

•  3 (6.5 ounce) cans minced clams
•  1 cup minced onion
•  1 cup diced celery
•  2 cups cubed potatoes
•  1 cup diced carrots
•  3/4 cup butter
•  3/4 cup all-purpose flour
•  1 quart half-and-half cream
•  2 tablespoons Balsamic vinegar
•  1 1/2 teaspoons salt
•  ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

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22:06

Ingredients for Gravy:

• 300-400 gm mackerel fish (steam and deboned and mashed till pulp)
• 3 stalks lemon grass
• 2 cm galangal
• 4 garlic
• 2 large purple onions
• 3 tbsp fried desiccated coconut
• 400 ml coconut milk
• 2-3 cups of water (or as required)
• 3 tbsp fish curry powder
• A bit of Tamarind water
• 5 tbsp of cooking oil
• Salt to taste

Ingredients for Chili Sauce

• 20 stalks of dried chili – soak in hot water till it soften. Drain water and blend with a little water and salt.

Ingredients for Garnishing:

• Abit of Laksa Leaves (wash clean and slice thinly)
• 150 gm beansprouts (clean and remove the tail)
• 2 cucumber (peel skin and slice thinly)
• 1 –1 ½ kg Laksa Nooodles

Directions to prepare Gravy :

1. Clean fish and steam/boil it. Take the meat and pulp it.
2. Mix in fish curry powder with items in red that have been blended and sautee till fragrant.
3. Add in coconut oil and 2 cups of water. Stir once in a while and allow it to simmer till oil rises to the top of the gravy.
4. If the gravy is too thick, add in a little water or till reaches desired consistency.
5. Add in salt to taste and turn off the heat once cooked.
6. Garnish with garnishing items before serving.

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21:51

Ingredients:

• 6 fresh mud crabs (about 1 lb each)
• Oil for deep frying
• 6 tablespoons butter
• 2 shallots, thinly sliced
• 12 cloves garlic, very finely chopped
• 1 1/2 inch of grated ginger
• 1 tablespoon ground coriander
• 1 tablespoon salted soya beans, mashed
• 2 tablespoons dried prawns, roasted and ground
• 2 tablespoons black pepper, ground coarsely
• 1/2 cup curry leaves
• 10 red or green bird’s-eye chilies, chopped
• 6 tablespoons kicap manis
• 2 tablespoons black soy sauce
• 3 tablespoons sugar
• 2 tablespoons oyster sauce
• ½ tsp Ground White Pepper
• 3 Tbsp Worcestershire Sauce
• 3 Tbsp Chicken Stock or Water

Directions:

1. Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.”
2. Smash the claws with a cleaver to allow the seasonings in.
3. Deep fry the crab until fully-cooked, drain and set aside.
4. Heat a wok, melt butter and put in shallots, garlic, ginger, ground coriander, salted soy beans, dried prawns, black pepper, white pepper, curry leaves and chilies. Saute till fragrant.
5. Add in oyster sauce, kicap manis, soy sauce, Worcestershire Sauce, sugar and chicken stock. Allow it to simmer.
6. Then add crab. Cook for 5-10 minutes until the crab is fully coated with sauce.

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21:30

Ingredients:

• 1 kg fresh mud crabs - 2-3 fresh large crabs (claws cracked, shells removed and cleaned. drain and dry with paper towels)
• 1 cup corn or tapioca flour
• 3 salted egg yolks (hard boiled or raw yolks only, chicken or duck)
• 2-3 cloves garlic, finely minced
• 5 chilli padi, chopped
• 2 stalks curry leaves
• 3 tbsp unsalted butter
• little salt or to taste or none
• 1/2 tsp pepper
• pinch of chicken powder
• 1 1/2-2 tsp sugar to taste
• 4 tbsp evaporated milk
• oil for deep-frying

Method:

1. Crack crab claws, pincers removed and trim the legs. Devide into 4 pieces. Clean and dry the crabs with paper towels.
2. To begin, remove the salted egg whites from the hard boiled eggs. Mash the yolk and set aside.  If you are using raw salted egg yolks, steam the yolks for at least 3-4 minutes and mash it. Set aside.
3. Next, coat the crab pieces in corn or tapioca flour. Deep-fry in hot oil till crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
4. Melt butter in a wok, minced garlic, sauté curry leaves and chilli padi until aromatic. Add salted egg yolks, keep stirring until “bubbles” formed.
5. Add pepper, sugar, chicken powder and evaporated milk. Taste, add salt if necessary, then throw in pre-fried crabs. Reduce the heat and stir-fry briskly to mix. Dish up and serve hot.

Note:  

• You can skip the crab if you find it too much hassle to find and prepare one, just replace the crab with  large prawns.

Recipe adapted from Singapore Local Favourites

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21:07