Not having a hotplate shouldn't stop you from cooking this! :)

Ingredients (Serves 8)

10 king prawns, deshelled and deveined

200g of minced pork, marinated with a dash of pepper and a dash of shaoxing wine, half a tsp of soy sauce, 1 tsp of sesame oil

3 tubes of egg tofu, sliced into 1 inch thickness

A knob of ginger, sliced to matchsticks

3 cloves of garlic, minced

Spring onions, chopped

1 tbsp of oyster sauce

3 tbsp of spicy bean paste (available from NTUC, Triple A brand from Taiwan)

1 tsp of light soya sauce

1 tbsp of cornflour, mixed with water for thickening the sauce

5 eggs, beaten with a dash of pepper, half a teaspoon of soy sauce

Method

Pat dry the egg tofu pieces to prevent oil splatters before shallow frying. (You could deep fry it, but I'd rather the healthier and less mess alternative). :) Fry till both sides are golden brown. Set them aside on kitchen towel to drain excess oil and water.

In a heated pan, add two tbsp of oil and fry ginger, garlic and the white ends of the spring onion till fragrant. Add minced pork, oyster sauce, spicy bean paste, soy sauce. Add prawns and fry till well mixed with the seasonings. Then add about 250ml of water (depending how much gravy you'd like) and the pre-fried egg tofu pieces. Thicken with cornstarch and set it aside.

Heat up the pan again with 2 tablespoons of oil. Coat the pan well before pouring in the beaten egg and fry till brown on one side and cooked through. 

Place the egg on the bottom and spoon the tofu mixture generously over the egg base. 

Sprinkle the chopped spring onions over the top and serve with rice :)

From our kitchen to yours,

Brenda x 

They say a person just needs three things to be truly happy in this world

Ingredients: (For 5 servings)

15 small black flower mushrooms, reserve mushroom water

150g spare ribs

100g pork ribs

2 small saito fishcakes

10 pork & mushroom balls

1 carrot peeled and sliced

5 leaves of lettuce chopped

200g of rice vermicelli presoaked

500g of prawns, deshelled and deveined, marinate with a dash of soy sauce, shaoxing wine, pepper, a dash of sesame oil. reserve head and shells.

5 cloves of garlic, minced

1 tablespoon of sesame oil, 1 tablespoon of vegetable oil

Oyster sauce 2 large tablespoons

0.5 teaspoon of salt to taste

1 cube of Knorr chicken stock (no MSG)

500ml of pork rib stock

2L of water

Parsley, chopped red chillies

Method:

Blanch spare ribs and pork ribs and set aside.

Once pan is heated, add sesame and vegetable oil. Fry minced garlic till fragrant and add prawn shells and head. Fry and lightly press the head while frying :) 

Add 2L of water, 500 ml of pork rib stock, flower mushrooms and reserve mushroom water. Once it comes to a boil, add sliced carrots. Let the soup continue boiling, add 1 chicken stock cube, oyster sauce and salt to taste.

Let the soup continue to simmer over low heat. Add in the pork ribs and spare ribs, fishcake and prawns.

Once ready for dinner, let soup come to a boil and add in the presoaked vermicelli to cook in the soup. Divide the vermicelli into 5 portions and the sliced lettuce before arranging ingredients and adding soup. Finish with a dash of white pepper to taste. 

Top with parsley and serve with cut red chilli padi :)

From our kitchen to yours,

Brenda x