1 piece dried wan tan noodles(blanch a few minutes)
a few slices barbecued pork (char siew)
1 stalk green vegetables (blanch a few minutes)

1 tbsp shallot oil
1 tsp sesame oil
1 tsp oyster sauce
1/2 tsp light sauce
a dash of pepper

Pickled green chillies:
2 fresh green chillies
2 tbsp vinegar
a pinch of salt and sugar


For the pickled chillies:
1. Blanch sliced chillies in boiling water for awhile.
2. Drain them and add vineger, salt and sugar.
3. Let it soak for about 2 hours. Drain the solution.
3. Serve with some light sauce.

For the noodles:
1. Mix all the gravy together. Add in the noodles and mix well.
2. Put a few slices of the pork and vegetables on top of the noodles.
3. Serve with green chillies.


1 small bowl vermicelli (meehoon)
1 big fish head
1 tomato
1 slice ginger
1 tbsp shredded salted vegetables
1 tsp salt
2 shallots{sliced)
 salad leaves
1. Clean fish head and cut into a few pieces. Season with salt and pepper. Coat with some flour.

2. Heat up a wok with 1/2 cup of cooking oil. When it is hot, fry the fish pieces until golden brown. Dish out and put aside.

3. Heat up 1 tablespoon of oil and fry some chopped shallots until fragrant. Add in 4 cups of water with some shredded salted vegetables and tomatoes. Add in some salt if needed.

4. Boil for 20 minutes. Add in the fried fish head.

5. Serve with some blanched meehoon and ginger slices.Can add salad leaves for garnishing