For ingredients and recipe:

Yam Kai Dao, (serves 1)

For the dressing:

1 Thai chillies

3/4 Tbsp. sugar

1.5 Tbsp. lime juice

1.25 Tbsp. fish sauce

For the salad:

Vegetable oil for frying

2 eggs, fried in very hot oil until crispy on the outside and cook almost all the way through

1/8 small red onion, finely sliced

1 stalks Chinese celery, cut into small batons, 3-4cm long (or the centre, young stems of regular celery)

½ of a large ripe tomato, cut into wedges

½ handful of cilantro, roughly chopped

1/8 cup toasted peanuts

1) To make the dressing, add all the dressing ingredients to a food processor or blender and blend together. Set aside.

2) To assemble the salad, roughly chop the eggs into 2-3 pieces and place in a large mixing bowl. Add all the remaining salad ingredients along with the reserved dressing. Mix well and serve immediately while the egg is still crisp.

Pat See Ew (For 1)

Marinated Meat

100 g protein of your choice, sliced finely

1 tsp soy sauce

¼ tsp sugar

Pat See Ew

2-3 Tbsp. oil

2 cloves garlic, minced

2-3 stalks of Chinese broccoli

100 g dried wide rice noodles, soaked overnight in cold water and then well drained

1 egg

White pepper to taste

Sauce

2 Tbsp. soy sauce

2 Tbsp. sweet soy sauce

1 Tbsp. oyster sauce

1 tsp. Golden Mountain Sauce

A pinch of MSG (optional)

1) Marinate the meat with soy sauce and sugar. Set aside.

2) Heat a pan over medium-high heat. Add meat when the wok is smoking. Stir fry for 30 seconds. Add garlic. Fry until fragrant.

3) Add noodles and Chinese broccoli. Stir fry until noodles have wilted. Move noodles to the side of the pan, crack in the egg and scramble.

4) Mix all the sauce ingredients together thoroughly. Add half of the sauce to the noodles. Taste noodles for doneness and seasoning. If they need more seasoning, add the rest of the sauce. If the noodles are still a little too hard. Add a Tbsp. of water at a time to the noodles until they are cooked all the way through. Serve immediately.