My weekday lunch is usually a one-dish soup meal or porridge. Easy to prepare and light to eat.
A few fresh prawns, shells removed & devein
Fish fillet, thinly sliced
A few scallops, cut half horizontally (or replaced with some clams)
Laksa bee hoon (for two)
1 tomato, cut into chunks
Some lettuce leaves
Few ginger slices
Homemade stock (or ready-packed)
1) Lightly marinate the fish slices and scallops with a pinch of salt and pepper while you bring the stock to boil.
2) Add in the tomato and ginger slices. Bring to boil over high heat. Add in the laksa bee hoon, followed by prawns, fish slices and scallop. Cover and bring content to boil. This takes about a minute or less to cook.
3) Place some lettuce leaves in a bowl and pour the boiling hot seafood bee hoon into the bowl.
4) Garnish with some spring onion and add a dash of pepper.