Main meals

Boon Koon’s Spaghetti (for 2 person)

Cook spaghetti (40-50 per person) in boiling water. After soft, off gas, cover with lid.

1. Fry 2 sausages (chop into cubes) until fragrant.

2. Fry 2 eggs + tuna mayo spread.

Fry garlic (3 cloves), half a big onion, 1 carrot. When carrot soft, add 1 tomato (all in cubes). Add 1 & 2 and stir together. Add half a small bottle of prego tradisional & 2 tbs of tomato sauce.


Fried Rice (for 2 persons)

Fry 2 cloves garlic, add 1 lap cheong, add ¼ carrot, add 1 strip cabbage, add rice (1.5 cup rice + 2.5 cup water), add 1 egg into well in rice, add abalone sauce 2 ladles, add soy sauce (pour on rice), add salt (1 tsp), add pepper, off fire and stir with tomato.


Bak Kut Teh

Blanch drumstick with boiling water. Soak Chinese mushroom in water.

Boil garlic bulb 1, euyansang bak kut the herbs, mushroom (needle, black), taupok, fu zhuk, cabbage, soy sauce, drumstick. Eat with rice.


Yee Mee

Preboil brocolli, drain. Soak Chinese mushroom.

Fry ikan bilis, add water, take out.

Fry garlic, vege (broccoli, cauliflower), mushroom. Pour in soup. Add yee mee, add chicken stock, boil. Add egg. Add corn flour (dissolve first).


Porridge (for 2 persons)

Boil water, put in chicken drumstick, take out.

Put ¾ cup rice, add chicken water, cook for around 40 minutes. Add salt, pepper (black pepper even nicer).

Fry garlic till golden brown. Shred boiled chicken into shreds. Cut spring onions.


Penang ama’s hae bee porridge

Fry garlic, add dried shrimps (until pok pok tiao), add sliced meat, stir and add 3 wooden spoon of soya sauce. Stir. Add 1 bowl of water. Add uncooked rice and more water. Add pepper and salt. Boil till rice is ready (look like furry worms). Keep stirring at all times. Off fire. Cover for 10 minutes with wok cap b4 eating. Add spring onions and pepper. Ready to eat.


Penang ama’s fried kuey tiaw

Fry garlic, add prawns and meat and stir. Add eggs and stir. Part to the side and add chilli. Stir slowly, mixing. Add kuey tiaw, stir, add soya sauce and black sauce. Add taoge and stir.

Kuey tiaw à no water
Bee hoon à exactly the same, but add some water.


Aunty Ah Bee’s Mee Suah

Mee suah – scald, throw away water.

Soup – boil with chicken bones, salt, black pepper, mushroom, tau pok, cabbage and kim zam.

2nd layer – Holland peas, shredded chicken, 菜心

3rd layer – nuts, seaweed (toasted), 油葱


Fried Bee Hoon

Put oil, fry garlic, add meat, add fish balls, add soy sauce, add water, add black sauce and sugar 1 spoon. Let it boil. Add salt if not salty enough.

Add bee hoon and tauge. Stir.


Macaroni

Gravy:
Tomato sauce, 2 tsp each of curry powder, L & Perris Sauce, HP Sauce. 3 tsp soy sauce. Salt, sugar, pepper, pounded garlic, pounded chilli, cooked macaroni, carrots, potatoes, French beans, minced meat, fresh tomatoes, onions.

Topping:
bread crumbs, tomato, butter.

Heat oil. Fry chilli and garlic. Add meat. Fry till meat cooked. Add in rest of seasoning. Add in vege etc. Add water. Add tomato sauce.


Birthday Mee

Boil chicken stock. Fry garlic, chicken meat and prawns. Then add a bit of sauce and water. Pour into chicken stock. Add salt.

Boil mee, taugeh. Pour soup over mee, taugeh. Sprinkle with friend shallots, egg (cut into stripes), spring onions.