Fried meehoon served with steamed fish and pan fried duck egg

Recipe:

Fried Meehoon -
1.5 portion jasmine brand meehoon (presoaked till soft, and drain off excess water)
2 cloves garlic (minced)
1 red onion (sliced)
2-3 stalks organic kailan (chopped small)
4 shitake mushroom (cut small)
1/2 cup homemade vegetables sauce (i used remaining smoothie from morning breakfast)
1/4 cup homemade soup stock (i used wintermelon soup base)
2 tsp curry powder (mixed and diluted with some hot water - around 5 Tbsp of water)

(1) Saute garlic and onion till fragrant.

(2) Add in mushroom and stir fry.

(3) Add in kailan leaves and stir fry.

(4) Add in soup stock and few Tbsp vegetables sauce and stir fry.

(5) Add in meehoon and stir fry. (The liquid should be absorbed immediately)

(6) Pour in the remaining sauce, and diluted curry powder and mix well. Add more soup stock if not enough moisture. Once done, off fire and remove from heat.

Steamed mackerel fish -
2 bunch spring onion
1 knob old ginger (cut into strips)

(1) Marinate fish with some lemon juice for 10 minutes.

(2) Add in ingredients and steam under high heat for 10 minutes. Once done, remove from heat immediately to avoid overcook.

Pan fried duck egg-
2 duck egg
2 Tbsp homemade soup stock

(1) Mix all ingredients in a bowl, lightly stir.

(2) Heat up some oil on a frying pan. Pour in the egg batter from the middle, and let it cook at 120 degree celcius.

(3) Use ladle to pop away bubbles if there is any. Once the egg starts to harden, lower the heat to 100 degree celcius, and flip over the pan fried egg carefully.

(4) Cook for 1-2 minutes and off fire.

(5) Cut the egg into strips using kitchen scissors and serve with fried meehoon.