Chinese Cuisine

Claypot Glass Noodle with Prawn

An easy one pot dish but bursting with flavour. This dish is quite simple to prepare; with only two main ingredients; the glass noodle or what we call it as tanghoon and prawn. The rest are just seasoning and spice. I pan fried the prawn with sufficient oil that would leave me some prawn oil to stir-fry the rest of the ingredients. The noodle infused with prawn oil, making it more fragrant and delicious. Try it, you won’t regret it. =)


  • 210g tanghoon or glass noodle (soaked in tap water for about 20 minutes to soften then drain the liquid, set aside)
  • 8 big prawn (legs and antennae trimmed off, deveined, washed and pat dry. Marinated with 3 tbs of cooking wine then leave for 20 minutes then wash and pat dry again)
  • 1/4 cup oil (Note that I am using measuring cup and measuring spoons)
  • 15g sliced garlic
  • 2 coarsely chopped shallots
  • 1 Spring onion (white part split open and sliced thinly, set aside the green part for garnish)
  • thumb sized minced ginger


  • 400g water
  • 2 tbs oyster sauce
  • 2 tbs sesame oil
  • 2 tbs light soy sauce (Jiang Qing preferably)
  • 1g star anise or 1 pc star anise
  • 3 tsp dark soy sauce
  • 3 tsp sugar
  • 1/2 tsp white pepper


  • Spring Onion (green chopped)


  • Mix all seasoning ingredients and place the noodles. Set aside.
  • Heat up the claypot at medium high fire, drizzle the 1/4 cup oil. Fry the prawn until it is about 80 percent cooked before taking it out. Leave the prawn oil in the claypot to stir fry the noodle.
  • Add in the noodle, stir fry for about 15 seconds. Add in 2/3 of the seasoning liquid and stir fry continuously so that all the noodles will slowly absorb the liquid seasoning. Infusing all the flavours in each bite.
  • Drizzle in the rest of the seasoning, stir fry for 10-15 seconds, add in the prawn by laying on top of the noodles, then lid on. Turn down the heat to medium, and allow it to cook for about 2-3 minutes to fully cook the prawn and leaving little liquid behind (this is to keep your noodle moist upon serving).
  • Turn off the heat. Remove from the stove and garnish with chopped spring onion. Serve hot.

Crab and Corn Soup

I recently purchased a can of crab meat, so I decided to make my favourite childhood soup, crab and corn soup. This is just perfect for my pick me up day; nostalgic, hot and comforting.


  • 1.5 can of sweet corn kernel
  • 250g crab flakes
  • 1.2 liter chicken broth
  • 1 minced shallots
  • 1 tsp minced garlic
  • 1 tbs cooking wine
  • 2 tbs oil
  • 50g potato starch + 100g water to make slurry to thicken the soup
  • 1 large beaten egg
  • salt and white pepper to taste (add salt if your broth is unsalted)


  1. In a heated pot at medium high heat, drizzle 2 tbs of oil. Add in the shallot and garlic. Stir fry till fragrant, add in the crab flakes. Stir fry for about 15 seconds then add a tbs of cooking wine. Stir fry for a couple of seconds then add in the chicken broth. Add in the sweet corn including the broth.
  2. Let it come to a boil then slowly add in the slurry to thicken while stirring it at the same time.
  3. Turn down the heat, and slowly drizzle the beaten egg. Stir well then turn off the heat.
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