Bee hoon milky soup

Ingredients
(of your choice)

dried vermicelli (2 person shares)
1 packet of light cream milk (200 ml)
1 carrot - sliced
1 piece of firm tofu
6 pieces of shiitake mushrooms
6 pieces of tao pok
some dry seaweed beancurd strips
seasoning
sesame oil
pepper
water

Method

1. Soaked the vermicelli according to the packet, when soft drain and set aside.

2. Pour milk into pot and add water for the soup. Add ginger, carrot slices and bring to boil.

3. Seasoning to taste and lower fire.

4. In another small pot, bring water to boil. Blanched vermicelli and the topping ingredients in a serving bowl.

5. Ladle soup over, topped with dry seaweed beancurd strips, sesame oil and dash of pepper. Serve immediately.


This is a modified home version of veg fish sliced noodle soup. Note ingredients have been altered due to unavailability. However, i am very satisfied with this recipe.

Rendang tao kwa

Ingredients

1/2 packet of rendang mutton
1 piece firm tofu - cubed
1 tomato - cut into quartered
a handful of fresh abalone mushroom (optional) - shredded
water
salt

Method

1. Stir fried cubed tao kwa with some oil till golden brown. Dish up and set aside.

2. Saute some ginger, stirred in shredded abalone mushroom and tomato for 2 minutes. Add in brown tao kwa and rendang mutton.

3. Mixed well and add in some water to form some gravy. Season with salt and simmer for another 1-2 minutes.

4. Off fire and set hot.