Ingredients:

1 packet of instant TomYum Paste

1 stalk of Lemon Grass

1/2 ts of salt

1 packet thick Bee Hoon

1 Chilli Padi

Any choice of meat or seafood

Chopped Garlic and Onion

This is like the best dinner I ever made! 

Chilli Padi Egg and Corn Black Sauce

4 eggs to fry as Mata Lembu then mix with sauce

2 Chilli Padi

3 Big Red Chilli

1 tbs Dark Soy Sauce

1 tbs Light Soy Sauce

2 tbs Sos Tiram

Baby Corns

Black Pepper Chicken

Breast Chicken to cut into small pieces

Minced Garlic

Chopped Onion

1 tbs Dark Soy Sauce

1 tbs Light Soy Sauce

2 tbs Sos Tiram

Corn Flour to mix with water

1/2 ts Salt

2 tbs Black Pepper

2 Big Red Chilli

I'm not a cook, but well I tried. I really tried and I like it. Had fun googling, calling my mum and sister to guide me. And yes, YouTube and Google is my saviour! Finally, we used up the last 3 packets of instant Miso Soup that we bought from Hokkaido Airport early in February this year before the travel ban all over the world. We were lucky to travel and spent our 1st year Anniversary overseas. At that moment, it was actually pretty bad. Because China was greatly affected in late December of 2019, and we were actually pretty scared that our trip might get cancelled. Alhamdulillah, it was such a breeze and when were back in Singapore, things started to get pretty serious. We were totally fine, Alhamdulillah. No illness, no symptoms, Alhamdulillah. It is pretty scary though, because there are still China tourist in Hokkaido. I guess Japan really had it under control at that moment.

So yes, whipped this up! And I tried making the Ramen eggs. Japanese uses Mirin so I substitute it with Apple Cider Vinegar. The smell, pretty darn strong! So I would suggest to use without the vinegar. And more Soy Sauce please. I didn't get the Udon this time round and well, it works. Slice it up with Nori Seaweed, it's good to go! Filled belly, well a happy husband. 

Ingredients:

Marukome Instant Miso Soup (or any other)

Minced onion

Lemongrass

Himalayan Pink Salt

Noodles

Eggs (to soak in Apple Cider, Dark and Light Soy Sauce for 2-4 hours)

Yong Tau Foo (optional)