CCF Dinner & Discussion

Chinese Christian Fellowship
Venue: Dining Room, St John Stone Annex
Date: 26th October 2004, Tuesday
Time: 8.00pm
Number of Guests: 6
Chef de Cuisine: Alex Yam
Sous Chef: Harry Ching

CCF’s Dinner and Discussion hosted by Harry at the St John Stone Annex saw Sainsbury thin crust pizzas as starters. Though state of kitchen in the annex was ‘suspect’, there was sufficient space for a quick stir-fry.

Quick & Easy Singapore Chow Mein
Chef’s Notes: To be honest, there are many ‘Chinese’ dishes that I’ve never heard of till I came to the UK. Aromatic Crispy Duck stands out, while Singapore Chow Mein is an obvious one as well. This is a quick and simple recipe for those emergency situations.

Ingredients:
10 oz bee hoon (Chinese rice vermicelli)
20 oz small cooked and peeled prawns
25 oz chicken breast
2 medium onions
1½ tbsp dark soya sauce
1 tsp light soya sauce
1 tsp fine sugar
1 tbsp toasted sesame seeds
Salt and pepper to taste
1 tbsp vegetable or corn oil

Instructions:
1. Soak bee hoon in cold water for 30 minutes and drain. If preferred, blanch in boiling water for 30 seconds and return to cold water for 5 minutes before draining.
2. Cube chicken breast and dice onions.
3. Heat oil in wok or frying pan. Brown onions and add chicken. When chicken is done, add cooked prawns and sugar.
4. Add softened bee hoon to the wok and stir fry briskly on high heat. Add light and dark soya sauce and mix to distribute color evenly. Season to taste.
5. Serve and garnish with sprinkle of toasted sesame seeds.