Thai Beef Soup Rice Vermicelli by Ronnie Chan

Thai Beef Soup Rice Vermicelli

Recipe

Dry Laksa by Cheryl Lam

Recipe I used today can serve a big group of 7 – 10. For smaller portion, you may half the ingredients or even use a third. Apologies for the “agaration” but I had done research on the net and experimented a few times using an amalgamation of several recipes found. Below is the best, I feel, for my recipe below. Simple and easy.

Ingredients
500g x 3 packets of thick vermicelli
17 medium sized tiger prawns, de-shelled *Use more or less, to your liking
2 packets of tau kwa (I got the regular ones, not the mini ones. Mini ones may ‘disappear’ after cooking / frying *LOL*).
2 packets of big fish cake sliced to your liking
2 packets of Dancing Chef Laksa Paste
1 packet of Kara coconut cream
Some laksa leaves (this is important for the taste)
Some bean sprouts *Optional
Some cockles *Optional
Some onion, diced
A handful of dried shrimps (hey bee), soaked in water, and then pounded slightly (or use food processor to pulse a bit). You may also use the whole shrimps. Remember to keep the shrimp water.
**It depends on you how much you wish to use but I suggest a generous rice bowl or two of the dried shrimps! It really gives the laksa the crunchy taste

Method
1.    Bring a pot of water to boil and dump the vermicelli into the pot. Just blanch for 2-3 minutes and drain. Set aside.
2.    Heat wok until hot with oil. Stir fry the diced onions for a couple of minutes or so.
3.    Add the dried shrimps and cook until fragrant.
4.    Add the prawns and cook until just turn pink.
5.    Set aside
6.    If you use cockles, you may stir fry them now until cooked to your liking and set aside. Or you may just dump the whole lot at the end (after all the cooking) – if you prefer more raw taste. Same goes for the bean sprouts.
7.    Without adding more oil, using the same wok, stir fry the sliced fish cakes until not so wet anymore. Set aside.
8.    Stir fry the tau kwa until reduced in size. The tau kwa is cooked anyways, so it is up to you how long you wish to stir fry. Suggest 2 -3 mins. Set aside
9.    Without adding any more oil, pour the Laksa Paste onto the wok. Stir fry a bit. Then, add the packet of Kara coconut cream and stir fry until just turn hot.
10.    Add the vermicelli to the wok. Mix until coated.
11.    Add the rest of the cooked ingredients (dried shrimps, prawns, tau kwa, fish cake, cockles and bean sprouts, laksa leaves). Add the laksa leaves last and leave some to garnish on the dish. Mix evenly.  I recommend using a large spatula together with chop sticks to do the mixing.
12.    Now do the taste test - you may add the shrimp paste water and/ or any other seasoning you wish (fish sauce or light soya sauce) if you find it  not salty enough or too spicy.

Fried Koko Noodles by Samantha Ng

http://www.happyhomecookedfood.blogspot.sg/2014/05/fried-koko-noodles.html

Vegetarian Ban Mian by Alicia Gan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetarian Ban Mian by Alicia Gan

 

Serving 3 - 4 persons

For the soup/broth:

200g Soya Bean

(soaked for 2 hrs)
1 medium carrot
1 big tomato
1 Sweet Corn
4-5 pcs vegetarian roasted chicken
1 thumb size Dai Tao Choy (salted turnip)
Baby spinach (to cook with the noodles).

Method:

1. Add all ingredients except baby spinach into boiling water & cook for 30 mins.

 

2. Then turn to low heat & simmer for at least 3 hrs.

For the Flat noodle:

2 1/2 cup Plain Flour
1 cup Tapioca Starch (keep some for dusting if sticky)
1/2 tsp salt
1/2 tbsp oil
1 egg
100ml water

Method:
1. Mix the flour & salt in a mixing bowl. Make a well in the center, break the egg into the well, pour in the oil & water, and stir with a spoon until the dough begins to come together. Knead until fully combined.

2. Turn out the dough onto a lightly floured surface and knead until smooth. Cover the dough with a damp cloth or cling wrap. Let the dough rest for an hour before use.

3. After 1 hr, divide the dough into smaller portions for easier rolling.

4. Roll out each portion of dough on a lightly floured surface to about 0.1cm thick. Bring a large pot of broth to boil when you almost done with rolling.

5. Lightly floured each side of the dough. Cut the dough into flat noodle pieces by using a cutter or a knife. This can avoid mess from tearing the dough.

6. Lightly dust flat noodles with flour to prevent sticking. Put cut flat noodles in a big bowl.

7. Turn heat to low. Add flat noodles & stir occasionally while you add the flat noodles to avoid sticking. Once you have drop all flat noodles into the soup, turn heat to high and let them cook until they float on top.

8. Add veggie and continue to simmer for about 30 seconds to a minute.

9. Garnish with fried ginger, seasoned mushroom and vegetarian crispy sliced. Serve with bird's eye chilies in soy sauce.

Side ingredients:
1) Some ginger, finely chop & fried. Set aside.

2) Some shiitake mushroom, sliced. Stir-fry and add in 1 tsp of vegetarian mushroom sauce & soya sauce. A dash of pepper & some water. Done.

Fried Tang Hoon by Grace Chang

Fried Tang Hoon by Grace Chang

Recipe is for 2 pax

Note: Purchase Tang hoon for frying , those for soup will not work for this as it will break easily n it will be a big Mess instead of strands like noodles..

Ingredients :
-Tang Hoon ( to be soak ahead for 1/2 hr or more with chicken broth)
- Chicken breast 1/2 ( slice and marinate with salt, pepper, sesame oil n cornflour -keeep aside)
- prawns ( up to individual )
-4 or 5 Shallots ( thinly slices)
-3 Garlic. ( chopped)
-5 Chinese mushrooms ( sliced)
- Phay Leng ( Chinese spinach)
- Tau gay
- salt , pepper, sesame oil, light sauce , dark sauce

Method:
-Fry the shallots till its soft then add the garlic n fry till fragrant add the Chinese mushrooms n stir thru and followed by the chicken then prawns .

-Add the well soaked tang hoon , the salt , pepper, light n dark sauce and give a quick stir .

-Add the veggie n let it soften n stir it up again .
(add some of the chicken broth fr the soaked tang hoon if it's getting dry)

-lastly drizzle the sesame oil n garnish to your preference ..

Hor Fun by HuiChin Sim

 

 

 

Chinny's  Hor Fun

 

 

Serves 4 adults

[Ingredients]

For the Hor Fun

- Hor Fun 750g
- 1 tsp of sesame oil
- Some good quality thick dark soya sauce

For the gravy
- Palm-sized amount of chicken thigh meat, diced and marinated
- A bunch of caixin, cut to 2 inches long and soaked in water
- 2-3 pieces of fishcake, sliced
- 15-20 pcs of prawns, peeled and deveined
- 2 large eggs
- 2 tablespoons of minced/blended garlic
- 5-6 tablespoons of cornstarch melted in 450ml of tap water

[Directions]

For the Hor Fun
- Heat the sesame oil in a wok
- Stir-fry hor fun for 5 mins and add in dark soya sauce
- Continue to stir-fry till hor fun is fully coated and almost dried up

For the gravy
- Fry minced garlic with cooking oil until fragrant
- Add chicken meat, oyster sauce n fry till 70% cooked then add hot water to pot till 60% full
- Season with vegetables stock, chicken powder, 1.5 tsp of sugar and pepper
- When water starts to boil add in fishcakes, prawns and then add in caixin
- Boil for 5mins then add in cornstarch with water, beat in eggs and boil till sauce thickens
- Serve hot with fried shallots and preserved green chilli in vinegar

Tang Hoon with Prawns by Adeline

 

 

 

 

 

 

 

 

 

 

 

Tang Hoon with Prawns

Recipe as below:-


http://accidental-mom-blogger.blogspot.sg/2014/02/recipe-tang-hoon-with-prawns.html

Chinese Style Mee Goreng (Tze Char Malay Fried Noodles) by Shar Kay

 

 

 

 

 

 

 

 

 

 

Chinese Style Mee Goreng (Tze Char Malay Fried Noodles)

http://delishar.blogspot.sg/2014/02/chinese-style-mee-goreng-tze-char-malay.html

Shrimp Pad Thai (Thai Rice Noodle) by Shar Kay

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp Pad Thai (Thai Rice Noodle)

 

http://delishar.blogspot.sg/2013/12/shrimp-pad-thai-thai-rice-noodle.html

Char Siew Wanton Noodles by Shar Kay

Char Siew Wanton Noodles

Recipe Link:

http://delishar.blogspot.sg/2013/10/char-siew-wanton-noodles.html

Mushroom Noodles by Grace Tan

Ingredients

1)      1 pack of yellow noodles (abt  500g)

2)      3 types of mushrooms (Enoki, Shimeji Mushrooms & Shiitake)

3)      1 pack of Caixin

4)      1 tablespoon of vegetable oil

5)      Some corn starch + water to thicken the sauce

Sauce mixture

1)      3 tablespoon of mushroom sauce

2)      ½ tablespoon of dark sauce

3)      ½ tablespoon of soya sauce

4)      A dash of pepper

Mix all the sauce in a bowl and set aside to use.

5)      400ML of water

Method

1)      Oil the pan, fry the 3 type of mushrooms for 1-2 mins.

2)      Add in the sauce and fry for another 1-2mins.

3)      Add in 400ML of water.

4)      Bring the mushroom and water to boil and simmer for 5mins.

5)      Add in the Caixin and simmer for another 1-2mins

6)      Add in yellow noodles and simmer for another 3-4mins

7)      Last to add in the corn starch liquid to thicken the sauce.

8)      Ready to serve.

Note:

·         You can add more soya sauce & Dark sauce if you think not salty enough.

·         You can add in garlic to stir fry if not eating 100% vegetarian dish

·         You can change any type of mushroom, noodle & vegetable as per your preference.

Laksa by Gene Sim

Ingredients

Chilli blend made from Onions, Garlic, fresh and dried chilli, candlenut (buah keras) and belacan.
Lemongrass (2 sticks cut into 3s and pound them using chopper handle to release fragrance)
50g Dried Shrimps blended finely (Hae Bee)
Coconut milk (I used 1 packet of Kara )
1 packet of Laksa noodles
Prawns
Tau Pok (I omited since we don't like)
Hard boiled Eggs
Fish cake (any pattern you like , mine had some chilli in them)
Any other ingredients you would like to go into your Laksa

Method
1. Heat the wok with some oil and fry the lemongrass in it till fragrant.
2. Add the Chilli Blend and fry together till all fragrant .
3. Add in the blended dried shrimp and fry till all well mix. You may want to add a little bit of water to help mixing well.
4. Add in the coconut milk and then water.
5. Let the laksa soup simmer and boil till all the sweetness is released from the dried shrimp and add water to get the consistency you prefer .When you are about to serve it, boil the rice noodles in a pot of water. Then, boil your laksa sauce and add in the ingredients that you want in your laksa. Remember to remove the lemongrass once you have reached the level of fragrance cos further cooking will make the flavour too strong.

Enjoy !

Chilli Blend
Ingredients
10-12 pcs candlenut (remember to soak first)
250g Fresh red chilli
250g Dried red chilli (well you can use fresh chilli too . The only difference is that dried chilli gives better red colour than fresh and is hotter)
250g shallots
125g garlic
1 cm block of Blacan (this one really argaration and depending on individual's preference)
Method
1. Blend everything except Blacan in a blender and set aside.
2. Heat the wok and add some oil, once hot enough , add the blacan and use your wooden spoon or spatula to mash into the oil .
3. Once fragrant, add the chilli blend and keep stir frying until you get a paste like mixture. (ie water  evaporated)
4. Cool down and pack into smaller containers for freezing or immediate consumption

Spaghetti Arrabbiata with Shrimp and Scallops by Jonathan Tan

Spaghetti Arrabbiata with Shrimp and Scallops by Jonathan Tan

Here's what I used to serve 2:

Ingredients:

Cooking oil or light olive oil for frying.
1 can diced tomatoes (drain off the liquid from the can)
1/3 cup white wine (you can get cooking white wine at most supermarkets)
1/2 cup tomato puree (passata)
1 yellow onion finely diced
4 cloves garlic, minced or finely chopped
5 stalks dried chillies, blitzed with a food proccesor or grounded with a mortar and pestle.
(To reduce the heat, cut them open lengthwise to remove the seeds)

About 160gms No.3 Spaghetti (You can use regular spaghetti. No.3 is a personal preference)

8 pieces of scallops
8 grey prawns (peeled)

For garnish:

2 teaspoons flat leafed parsley chopped
2 teaspoons dried chilli flakes

Steps:
1. Bring a pot of salted water (about 2 tsp salt to a liter of water) to the boil - for cooking the pasta. Once water is boiling, cook pasta according to package instructions.

Tip: If you intend to start on other tasks, its a good idea to set a timer. Your pasta will most likely be done ahead of time. When pasta is done, drain the water away and add a little olive oil to prevent it from sticking together.
Tip: I usually set some of this "pasta water" aside to adjust the consistency of the sauce later.

2. Heat about 2 tsp of oil in a saute pan (about 28cm or so) over medium heat. When the oil is heated, sear the scallops and prawns in the pan. About 30 secs to 1 min per side. Remove and set aside.

3. Add a couple tbsp of oil in the same pan over a medium heat. When the oil is heated up (moves easily around the pan), add the diced onions and dried chillies, stir well and fry for 2-3 mins. Then add in the garlic, mix well and fry for another min.

4. Add in the white wine and simmer for 1-2 mins.

5. Add in the diced tomatoes and tomato puree, mix well. Set heat to low and simmer for 5-10 mins.

Tip: This can be referred to as "cooking out" the tomatoes. Diced tomatoes and tomato puree have a tartness to it. Cooking it out reduces this tartness and mellows out the flavor, enriching the whole sauce.

Note: You may notice that there isn't salt added in. If you read the labels on your cans/bottles of tomatoes and tomato puree, there is mostly likely salt in there.

6. Taste and season with salt/pepper to your liking. You can adjust the consistency of the sauce at this point with the water used to cook the pasta with or with olive oil. Do note that if you use the pasta water, there is salt in it.

7. Add the cooked pasta and seafood into the sauce and mix well.

8. Dish onto dinner plates, garnish and serve warm.

Stewed Seafood Hokkien Mee in Claypot by Eleanor Lim

Stewed Seafood Hokkien Mee in Claypot
(Serves 4)

Ingredients

(A)
500gm Yellow Hokkien Mee (the flat ones)
1/2 tbsp chopped Garlic
(B)
8 Shelled Prawns (I removed the shell but left the head and tail untouched)
1 Boneless Thigh (Cut into bite-size)
5 slices Lean Pork
5 slices Fish Fillet
5 slices Sotong (optional)
6 pcs Crabstick
some Caixin (Cut into 4-5 cm long)
(C)
1 Egg
Sauce
500ml Chicken Stock
1 tbsp Dark Sauce
2 tsp Light Sauce
1 tsp Oyster Sauce
some sesame oil
pinch of Pepper
Thickening Glaze
3 Tbsp Tapoica Flour } Mix well for thickening
4 Tbsp Water } the sauce

Method
1) Blanch the yellow noodles in boiling water for few min, remove and set aside.
2) Dust the fish with tapioca flour and then rinse with water. Set aside.
2) Fry chopped garlic in 1 tbsp of oil till fragrant. Add the sauce, (B) ingredients and blanched yellow noodles. Cover the lid and simmer for 5 minutes. (Adjust taste with own preference)
3) Put in beaten egg and thickening glaze and a little bit sesame oil. Stir well & serve!

PS:
- Personally I do not like too starchy food so please add the thickening glaze according to your preference of starchiness.
- My kids prefer to have poached egg or half boiled egg instead so I cooked the eggs separately and add on top before serving.
- Dusting the fish helps to remove the fishy smell and makes the fish less likely to break while cooking.

Enjoy!

Crispy Noodles by Vanessa Tay

Crispy Noodles

Ingredients:
400g sliced fish, chicken or pork
2 tbsp. light soy sauce
2 tsp sesame oil
4 servings of egg noodles (sheng mian) (I replaced with ee fu mian)
vegetable oil for frying
800ml chicken stock
400ml water
2 tbsp. dark soy sauce
2 tbsp. corn flour, mixed with 2 tbsp. water
2 eggs, beaten
12 prawns, shells, heads and veins removed
1/2 cup sliced fishcake
4 stalks chye sim, chopped

Method:
1. Marinate the chicken/fish/pork with light soy sauce and sesame oil. Put aside.
2. Deep fry the egg noodles, one serving at a time for 5 sec each. Remove from wok and set aside on 4 plates. I replaced with cooked ee fu mian and only air-fried the noodles for 3 min.
3. MIx the chicken stock, water, dark soy sauce and corn flour solution, and cook over medium heat until the gravy thickens. Stir in the eggs and mix well.
4. Add the chicken/fish/pork, prawns, fish cake and chye sim and cook for 2 min.
5. Spoon the gravy over the noodles to serve.

Source: Simply Her - August 2013

Easy to prepare Sour & Spicy Glass Noodles with seafood salad by Sharon Lam

The following salad should be enough for 10 pax.

Ingredients

(A) Medium size Prawns x 3 packets ( total approx 30-40 pcs)
Big size Squid x 3
* I bought (A) from Giant
(B) 1 can Hosen stems & pieces mushroom
10-20 small shallots(remove skin & slice) or can substitute to big onions with red skin

10 stalks chilli padi & slice

(C) 40-50 small lime & squeeze out the juice and discard the seeds
8 pieces of Knor brand Tom Yam cubes or Maggie Tom Yam paste.
(D) 8 individual packets of Dang Hoon (Choose the type for salad use.)
* (B/C/D) can be bought at Sheng Siong

Method

Cook (A) until well cooked. Remove prawns shells and cut into half & remove the black stuff. Removed squid skin and internal stuff and cut into strips.

Pour hot water into (D) until it turn soft. Drain away hot water and rinse with tap water. Drain excess water  completely and place on serving plate and keep in fridge before serve.

For (C), Mash the Tom yam cubes and mix well with the lime juice.

Lastly, place all (A) & (B) on top of (D) & pour (C) over and mix well. Ready to be serve!!!

PS: It will be super delicious if eaten cold. If you like more of a sour and spicy taste, just increase the lime juice and chilli padi. I didn't manage to get the Maggie brand Tom yam paste but taste still as nice using cubes. ENJOY!!! :D

Thai Claypot Prawn Tunghoon by Pauline Lian

Thai Claypot Prawn Tunghoon



Ingredients:

10 garlic
1 pc ginger 
1 small pkt black peppercorn
=> Smash the above 3 ingredients lightly

3 stalks Chinese parsley (wash clean with roots. Do not cut)
1 can Chicken stock
5-6 bundles of Tung Hoon (buy from Giant "Q" brand)
1/2kg Tiger prawns
1 pc of 3-layered pork (Slice thinly. Optional)

Sauce:
1 tbs oyster sauce
1 tbs dark soy sauce
1 tbs light soy sauce or fish sauce
1 tbs sesame oil
2 tsp sugar
1 tbs hua teow wine
=> Mix all of above with some chicken stock

Method:

Fry garlic, ginger, black peppercorn with oil till fragrant. Add pork. Add mixed sauce and chicken stock. Let it boil.
Then add Chinese parsley to boil it in the ingredient and sauce. After that add in the tung hoon (water level should be slightly below the tung hoon).

Place prawns on top of the tung hoon. Cover the pot and let it simmer till the tunghoon absorb the gravy and the prawns turned red. Do not overcook the prawns

Tiger Shrimp Tagliatelle by Jonathan Tan

This works with almost any store bought pasta. I just happened to have some tagliatelle at home.

Here's what you'll need to serve 2:

Ingredients
180 grams Tagliatelle
300-350 grams Tiger Prawns (I used king tiger prawns.) - shelled, keep the heads aside
2-3 rashers streaky bacon
150 grams asparagus - cut into 1 inch lengths, separate the tips from the rest.
2 cups chicken stock (you can use water if not available)
1/2 cup white wine
1 tablespoon unsalted butter
4 garlic cloves - sliced
1 sprig of thyme - leaves only
Parsley for garnish

Steps
1. Cook bacon in an oven heated to 190 degrees Celsius for about 15 minutes, until crispy. When bacon is done, cut into small pieces.
2. In a small pot or saucepan over medium heat, add a teaspoon of butter and the shrimp heads. Cook until the heads turn pink. About 5 mins or so. Add in the chicken stock. Allow to simmer and reduce by half. (about 15-20 minutes or so). When done, strain and set aside. Discard the shells/heads.

Note: You can use the time while simmering the stock to prep the asparagus and garlic.

3. Blanch the asparagus stems in boiling salted water for 1 min and set aside.
4. In a large saute/frying pan, heat some cooking oil over a medium heat. Add in the garlic and the shrimp. Fry for about 1 minute per side.

Note: Watch the heat, do not let your garlic burn. Adding a little more oil may help.

5. When shrimp is almost cooked, remove from pan and set aside. Leave the garlic behind. Add in the white wine and allow to simmer for about 1-2 minutes. When liquid is reduced by about half, add in the stock and reduce it by half again. Add in the butter and thyme leaves, stir gently. Allow to simmer for 30 seconds.
6. Add in the all the asparagus, pasta and shrimp. Mix well, frying for about 1 minute. Turn off heat. Season with salt and pepper to taste.
7. Dish onto dinner plates and garnish with bacon and chopped parsley.

Recipe link: http://www.homecookedsg.com/2013/07/tiger-shrimp-tagliatelle.html Tiger Shrimp Tagliatelle.jpg

Thai Minced Chicken with Mint & Basil Leaves ( Laab Gai) by Sharron Wee

Ingredients

400g minced chicken

4 cloves garlic, roughly chopped

1/3 cup green lime juice

2 tbsp. fish sauce

1/2 large white onions, thinly sliced

2 spring onions finely chopped

3 springs coriander leaves finely chopped

1/2 cup mint leaves

1/2 cup basil leaves

Lettuce leaves

Laksa noodles/ thick rice noodles

Ingredients for the Spicy Peanutty Chilli Sauce

2 tbsp. Thai sweet chilli sauce

3 tbsp. lime juice

2 tbsp. fish sauce

1 tsp sugar

2 tsp sesame seeds

1 tbsp. crushed peanuts

1 tbsp. chopped chilli padi

3 tbsp. warm water

Chopped handful of coriander leaves

* just mix this all together in a bowl and serve

Method ( for minced chicken)

Cook the minced chicken and the chopped garlic and onions until the meat is cook. Leave aside to cool.

Add lime juice, fish sauce in a bowl and mix well

Stir in the chopped spring onions & coriander

Add mixture to the chicken and sprinkle basil and mint leaves onto it.

Scoop spoonful of the minced chicken into the Lettuce 'bowl', top w some laksa noodles and spicy chilli sauce and pop it right into your mouth!

Beef and Prawn Lor Mee by Eileen Kou

Beef & Prawn Lor Mee (Braised Noodles)

Ingredients
[Serves 3-4]
1 pkt of Taiwan ban mian
1 pkt of stir-fry beef
200g prawn (with shell on)
¼ tsp salt
½ tsp five spice powder
¼ tsp white peppercorn
2 tbsp rock sugar
1 tsp chicken stock (powder)
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (optional)
4 cups of water
2 egg whites
1 tsp potato starch mix with ½ cup of water
2 cloves of garlic, minced (add in some oil, mixed well and set aside)

Garnish and condiments:
Black vinegar
White pepper
Sambal chilli
Lime

Sambal chilli recipe:
3 tbsp chilli paste
3 tbsp oil
1/8 tsp salt or to taste
6 cloves garlic
2 tbsp chicken stock
1/8 tsp salt

Instruction
1. Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.
2. Heat some oil in a pot. Fried some minced garlic till it turn light brown in colour. Then add in the beef. Fried till it cooked. Set aside.
3. Boil the prawn (with shell on). Add in salt, five spice powder, white peppercorn, rock sugar, chicken stock, soy sauce, dark soy sauce & oyster sauce (optional).
4. Turn the heat to low-medium and let it simmer for 2 hours.
5. Take out the prawn from the gravy. Remove the shell and set aside.
6. To thicken the gravy, use 2 egg whites. Pour slowly to boiling gravy. Then add potato starch solution to thicken further.
7. Blanch noodles in a pot of boiling water for a few seconds. Remove, strain and place into serving bowls.
8. To serve, ladle the sauce over the noodles. Serve with the beef & prawns, ½ boiled eggs, sambal chilli and lastly, topped with the garnish and condiments.
9. Serve hot.