PP had a chance to try out my mom’s char kuey teow on our last trip to Muar. I liked it very much because it comes with a little taste of sweetness in it. Hence, PP got the recipe from my mom and cooked for me. Its very nice, thanks to PP.

Here’s how to prepare the meal:

• Ingredients :
• a pack of kuey teow for 2 pax (got it from giant)
• 2 eggs
• bean sprouts
• 3 cloves of garlic
• 1 tablespoon sugar
• 2 tablespoon dark soy sauce
• half a cup of water
• light soy sauce to taste

Directions :

1. Finely chop the 3 cloves of garlic. Heat up the wok, add in oil and garlic. Stir-fry the garlic until it turns brownish.
2. In a small bowl, mix the water, dark soy sauce and sugar. This is for the flavoring.
3. Add in kuey teow to the wok, gentle stir-fry it for 3 - 5 mins. You do not need to wash the kuey teow because if washed, it become slimy when u stir fry it.
4. Then, add in the eggs by spreading it onto the kuey teow. If you want other ingredients, you may also add in cockles, fish cake and etc. I preferred it plain.
5. Add in your bowl of flavoring, and stir fry it for another 5 - 8 mins. At this time, you will also add in the light soy sauce and some pepper to your liking.
6. Finally add in the bean sprouts. Fold the noodles over and over, give it one good last stir-fry to mix well with the noodles.

This hairy melon has a medium green skin covered with fine, hairlike fuzz. Its creamy-colored, medium-firm flesh is mildly flavored and has a tendency to take on the flavor of whatever food it’s cooked with. The hairy melons can be purchased in Asian markets and some specialty produce markets. Choose those that are fairly heavy for their size with wrinkle-free skins. Store ripe melons in a plastic bag in the refrigerator for up to 10 days. They must be peeled before using. They’re a popular addition to Chinese soups.

Here’s how to prepare the meal:

• Ingredients :
• 2 medium sized hairy marrow
• 2 packs pork ribs (got it from jaya jusco)
• 2 onions
• 1 tomato
• 25 pcs red dates
• 2 litre filtered water

Directions :

1. Peel the hairy melon and cut it into big chunks.
2. Boil a small pot of water. PP said this is to rinse away the pork smell in the soup.
3. In another pot, boil the 2 litre filtered water. When the water comes to boil, put in the rinsed pork ribs and the hairy melon. Boil it for another half an hour and simmer it to low heat.
4. Peel and cut the onions to big chunks. Same goes to the tomato.
5. Wait for the soup to simmer for another 1 hour and put in the cut onions and tomato.
6. Simmer the soup for another 2 hours.
7. Add salt to taste and the soup is ready.

Barley fu zuk tong shui is one of PP’s favorite. His mom would prepare it for us every time we’re back at Kulai. Its a dessert that has barley, ginkgo, bean curd sheets and egg. This dessert can be served chilled or hot.

Here’s how to prepare the meal:

• Ingredients :
• 1 egg
• 4 pandan leaves
• rock sugar
• 1/2 bowl of barley
• 1/2 bowl of ginko
• 4 bean curd sheets

Directions :

1. To prepare the ginko, you will need to remove the stem in the middle so that it’ll not be bitter when you cook it. Cook the ginko in water with about 4 - 5 spoonful of rock sugar for 10 minutes.
2. While cooking the ginko, you may start to boil the barley. Prepare a pot with about 2 litter of water. Add in the barley and pandan leaves to boil. It’ll be ready when the barley becomes soft and cracked a little. Normally it takes about about 30 mins.
3. Crush the bean curd sheets into smaller bits. You may then take out the pandan leaves. Later, pour the ginko with the syrup and the crushed bean curd sheets into the pot of barley water and boil it for another 15 mins.
4. The egg will be the last addition to the tong shui. Beat the egg a little bit before you add it into the pot. Quickly stir after adding the egg so that you can create egg swirls in the tong shui. Boil it for another 5 mins and the dessert is done.