pressure,” Trish says. Her mother adds,
“The competition has definitely brought
me closer to my daughter. I could really
witness the strong passion and flair for
cooking, and I’m really happy to have been
her assistant to support her throughout.”
Spreading the Love
There’s no doubt their labour has paid
off. Chef Daniel Koh is nothing but
impressed: “We chose the winning team
because of their creativity to reinvent the
family recipe of traditional Mee Hoon
Kuay with Japanese ingredients, giving the
dish a special twist. They also managed to
prepare a dish complete with a beautiful
presentation, which required a lot of
preparation work in such a short time.” He
goes on to state, “We hope that they will
become inspiration for many to discover
the pleasure of home cooking with their
family members.”
Trish’s enthusiasm is contagious indeed.
“I hope to put my experience to good use
by organising corporate and family events
which require people to cook together.
It’ll be fun! Cooking together helps to
strengthen bonds, passes on traditions and
most importantly, improves the family
diet. I am really excited about this new
venture, as I strongly believe that team
bonding over the creation of a great meal
is an excellent way to boost both the team’s
morale and increase their creative output.”
The mum and daughter pair intend to
use their SGD $5,000 cash prize from the
competition to revamp their kitchen, where
they spend plenty of time cooking together,
and perhaps even on a trip “to experience
more varieties of great-tasting food”.
Japanese Style
Mee Hoon Kuay
As made by Trish Yee and Helen Ang
Yields:
4 Servings
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients:
Mee Hoon Kuay
• 300g all purpose flour
• 160g water
• 2 eggs
• 1/2 tsp salt
Chicken Char Siu
• 2 pieces of boneless chicken thig
hs
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1/2 tbsp ‘Hao Chi’ seasoning
• Dash of white pepper powder
Soup Base
Directions:
1. Mix all the ingredients for making
the Mee Hoon Kuay together to form
dough. Place dough in a plastic wrap
and set aside for 30 minutes.
2. Marinate the chicken for 15 min
utes and roll the chicken thighs into
cylinder shape. Wrap with aluminum
foil and tie it tight with a string.
Steam for 30 minutes and refrigerate
it for 30 minutes before cutting it
into thin slices.
3. In a pot of boiling water, boil eggs
for
5.5 minutes. Remove from heat and
soak in ice water for 5 minutes. Remove
the shell and soak eggs in the seasonin
g
sauce for 15 minutes. Set aside.
4. In a large pot, bring 1 litre of wate
r
to boil and add in the soy beans to
boil for 20 minutes. Add in 1 cube of
Knorr ikan billis stock.
5. Tear the dough into small pieces
and
throw in the pot and boil the Mee
Hoon Kuay till for 5 minutes. Add
the ‘ma ni’ vegetables in few minutes
before turning off the heat.
6. Serve the Mee Hoon Kuay in larg
e
bowl, top with chicken char siu
and egg.
7. Garnish with fried ikan billis and
spring onions.
8. Enjoy the Mee Hoon Kuay with the
Dipping Sauce.
• 1 cube of Knorr Ikan Bilis Stoc
k
• 1 litre of water
• 100g yellow beans
• 100g ‘ma ni’ vegetables
Ajitsuke Tamago (Lava Egg)
• 1 cup sake
• 1/2 tbsp ‘Hao Chi’ seasoning
• 1/2 cup soy sauce
• 1/2 cup mirin
• 4 eggs
Dipping Sauce
• 1/2 tsp ‘Hao Chi’ seasoning
• 4 tbsp soya sauce
• 2 chili padi
• 1 lime
For more recipes from Trish Yee,
visit her website at www.yeeskitchen.com
Sept 2013 • Family & Life
39