3Des, 2023
Supreme Soy Sauce Fried Noodles 酱油王炒面 – Eat What Tonight


I love going to Hong Kong, mainly for its food and shopping. And it’s liked quite a destined travelling location that I would not missed on a yearly basis. And one of my favourite breakfast or supper items is their Supreme Soy Sauce Fried noodles. If you are a Hong Kong drama fan like me, you would also realise that this dish is one of their most common and favourite home-cooked breakfast item on the family table. And what I so loved about this dish is that there you do not essentially need al0t of ingredients to go along with this dish and only a few kinds of vegetables and sauce condiments is all that’s need to keep things going. 


The only difficulty I encountered is to find the right kind of noodles to prepare this dish. Went to several NTUCs and couldn’t get the right kind of noodles and eventually mom gotten this “emperor noodles’ from the wet market which I must say, is the perfect fit for this dish ! Not only is the noodles the right texture in every way, the QQ-iness and tender texture makes it the best fried noodles I ever had. It’s even better than the so-called “Hong Kong noodles” sold at zhi char stalls which I think egg noodles were being used instead.


Even the very fussy sista give a thumbs up for this dish and the most joking part is, everyone keep mistaking it for fried rice vermicelli instead of fried noodles !


Oh not forgetting to mention the kind of noodles that I’ve gotten. This is the “emperor noodles” that was used to prepare this dish. Gotten it at the noodles stall from the wet market at Bedok Blk 85 which costs $2 for one pack. 


Get your supply of other fresh ingredients from PurelyFresh online today to cook up this very seemingly simple yet very delectable and mouth-watering dish today !


Enjoy !! 


Supreme Soy Sauce Fried Noodles 酱油王炒面


  • 200g noodles
  • 50g spring onion, chopped into sections
  • 50g beansprouts
  • ½ onion, sliced
  • 1 tbsp ginger, shredded
  • 4 tbsp cooking oil
  • 200ml stock/water
  • 2 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce (depending on the brand of dark soy sauce used, adjust according as some brands maybe darker than the others)
  • 2 tsp sugar
  • 1 tsp chicken powder
  • ½ tsp sesame oil



23Nov, 2023
Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉

Although there have been a few braised meats recipes in the website already, but I would always love to try out using new and different additions to braising meats so that there can be a unique flavour each time. And the kind of braised meats that I would love, are those that has been stewed to tenderness, where the meat is almost falling off, compiled with a flavourful sauce that’s both savoury with a tad of sweetness.

When I was in Taiwan earlier last year where I attended a cooking class, the instructor ever told me that they will usually retain the skin of the tangerines that they have during CNY, baked them till they are super dry and used them for braising their meats. 

So there and then, I was quite keen to try adding such “tanginess” to the brasied sauce. However, instead of baking my own tangerine’s skins which I do not have any at the moment, I got some from the Chinese herbal store, where I was gotten a pack for like 50 cents. It’s not something that’s purchased off the shelves, so you probably gotta ask the people at the store to “pick” those tangerine skins which they kept them behind the counters. And you can tell them it’s 陈皮 that you are looking for.


I added 3-4 pcs of the tangerine skins to the braised sauce, compiled with the other standard ingredients, cooked it over the stove till it boils, before settling it further on the electric cooker to braise till tenderness.

The extra aroma from the tangerine skins adds a refreshing tanginess to the sauce, blends well with the soy sauce and spices and gives an extra touch of a faint citrus cue to the overall after taste.   



And braising is such a fuss free way of cooking, that all you gotta do is to add everything to the pot and start the cooking. If you own a pressure cooker, the cooking time is even cut shorter. Hence, this is a very delightful and friendly dish if you are intending to prepare this on a busy working day. And you can used it for other meats too, like the duck in this recipe here !


Enjoy !!


Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉


Total time


Recipe type: Main

Cuisine: Chinese

  • 200g pork belly/pork collar
  • 600ml water
  • 3 tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 30g rock sugar
  • 3-4 pcs dried tangerine peels
  • 2 star anise
  • 1 clove
  • 4 pcs ginger
  • 2 pcs whole garlics, slightly crushed
  1. Blanch the pork in some boiling water to remove the impurities and excess oils.
  2. Add in the pork together with all the rest of the ingredients into another pot for cooking over the stove.
  3. When the sauce starts to boil, off the flame and transfer the pot to an electric cooker or slow cooker.
  4. Cook over the electric cooker for around 1.5 hours or desired tenderness. Serve hot with rice.

You can use a pressure cooker too which should be able to shorten the cooking time into half.



14Nov, 2023
Steamed Mackerel Fish with Salted Soy Beans

I usually called this Batang Fish, which we commonly see in our local fish soup scene. However for an entire steak cut liked such, I usually preferred it to be steamed over some salted soy beans. Some would probably love this deep or pan fried simply with some salt and there were readers who told me they enjoy this with turmeric as well. Regardless of any methods of cooking this fish, but the most common understanding is that this kind of Spanish Mackerel fish is a very versatile type of fish where you can enjoy it even with the simplest method of cooking.

For those who are not familiar with the term “Salted Soy Beans”, this is also called 豆酱 or 豆瓣酱 in Chinese. It’s actually fermented soy beans readily available from most supermarkets in bottles and of which is an ingredient very commonly use in Chinese cooking. And because it is very salty in nature, moderation has to be taken care of when using it. Because once you accidentally “spilled” a bit too much into your food, it gets real salty and would probably just ruin the whole dish.

Batang or Mackerel fish is generally quite inexpensive, comes with little bones for such steak cut and taste pretty good (at least to me), so much so that this is used very often in my cooking. The fried ginger shreds used in this dish added a good bout of flavours and enhance the dish greatly too. So gonna include this in my list of favourite fish recipes which I’m currently compiling. Hope you will like it too !

And for those based in Melbourne Australia, feel free to hop onto Asian grocery online to shop for all the groceries you need for the recipe.

14Nov, 2023
Supreme Soy Sauce Fried Noodles with Shrimps

Supreme Soy Sauce Fried Noodles with Shrimps – Eat What Tonight

Loved a good chow mien anytime and has been cooking this numerous times and has not gotten tired of it still. Am essentially those that can eat the same food over and over again if it’s nice and good, especially homecooked ones ! So this time, did a slight variation of the Supreme Soy Sauce Fried Noodles by adding some shrimps to it instead of the usual meaty affairs and it was as good as it can be too !

And sharing this awesome and fuss free recipe here which is really quite fool proof, trial and tasted several times with many people and so far the feedback has been pretty encouraging which is almost liked restaurant standard too but without all the MSG ! Hope you will like this recipe too !