I first learned about cheesy noodles when a Malaysian friend posted about the long wait lines to eat at a Kuala Lumpur restaurant which specialised in cheesy freshwater prawn mee hoon/bee hoon (vermicelli). With a bit of digging, I found out that the Malaysian proprietor got his inspiration from some restaurant in Hong Kong that…
I mentioned during the broadcast that I was missing a couple of ingredients and I also skipped a step at the end, but the recipe here reflects the “unadulterated” version. Crab with Salted Egg Yolk Sauce Recipe INGREDIENTS: 1kg crab pieces 1 egg 3 Tbsp tapioca starch Oil for deep-frying Yolks from 3 salted eggs,…
In this broadcast, I cooked a popular Cantonese-style crab dish, with some minor tweaks to accommodate what I had in my pantry – ie. dried pho noodles and seafood stock. Mud Crab with Ginger, Shallots & Noodles Recipe INGREDIENTS: 2 mud crabs, cut into pieces (approx 1 ½ kg) 2 eggs 2 Tbsp tapioca flour…