With Raya round the corner, how about something quick and easy to whip up for Buka Puasa for the remaining days of Ramadan? Try Yati\u2019s no-fuss Spicy Seafood Meehoon and 5-Minute Omelette.\r\n\r\nSeafood is one of Yati\u2019s favourites. In fact, one of Yati\u2019s first recipes here is on cooking the rare Telur Ikan Mayong steeped in Asam Pedas. Yati has also shown us how she cooks Sambal Chicken and earlier in the Ramadan season, she made Aloe Vera Dessert using Longan and Lotus Seeds.\r\n\r\nFor today\u2019s Buka Puasa recipe, Norhayati Abd Aziz or Yati as she is usually called, is recommending a one-dish meal of Meehoon fried with seafood such as sotong (squid) and prawns.\r\n\r\nIt is quick and easy to make, especially for mums-on-the-go with no time to spare for elaborate preparations. Although this Malaysian favourite is easy to prepare, there is a trick to cooking it as you don\u2019t want the end result to be too dry or soggy. Instead it should be moist yet light but full of oomph. Furthermore, cooking seafood can be tricky as it should never be overcooked,\u00a0 otherwise it will turn rubbery.\r\n\r\nYati has included videos this time around to show how it is done. There is a bonus recipe as well of simple Telur Dadar which she whips up for her nine-year-old son whenever he asks for it. It\u2019s his favourite.\r\n\r\n\r\n\r\n\r\n\r\nYati\u2019s Spicy Seafood Meehoon\r\nIngredients\r\n\r\nA\r\n\r\n \tGarlic: 5 cloves\r\n \tShallots: 13 (Blend garlic and shallots)\r\n \tCili Giling or Ground Chili Paste: 1 tablespoon (if you like hot, add more)\r\n \tBelacan Melaka: 1.5cm\r\n\r\n\r\n\r\nB\r\n\r\n \t1 packet Mee Hoon (soak in plain water until soft then sieve off the water)\r\n \tEggs: 3\r\n \tTiparos Fish Sauce: 2 tablespoons\r\n\r\n\r\n\r\n \tTaugeh or Bean Sprouts: 200 grams\r\n \tSawi: A few Stalks\r\n \tSotong or Squids: 3\r\n \tLarge Prawns: 400 grams\r\n \tSugar 1 tea spoon\r\n \tSalt to Taste\r\n\r\n\r\n\r\nMethod\r\n\r\n \tHeat wok with a little oil\r\n \tStir fry (A) until crispy\r\n \tPut in the seafood (prawns and squids)\r\n \tPut in the vegetables and close the lid for a little while\r\n \tSplash in the two tablespoons of Tiparos fish sauce\r\n \tAdd in the eggs\r\n \tStir the ingredients, then put in the meehoon\r\n \tSprinkle in salt, and sugar\r\n \tLastly, put in the bean sprouts and viola!\r\n\r\nThe Spicy Seafood Meehoon is served.\r\n\r\n\r\n\r\nStep-by-Step Video Instructions\r\n1 Making the Hot Sauce\r\n\r\nhttps:\/\/www.youtube.com\/watch?vYp2WTYfN1jg&featureyoutu.be\r\n\r\n2 Put in the Seafood and Vegetables\r\n\r\nhttps:\/\/www.youtube.com\/watch?vv6MgQpG-SEs\r\n\r\n3 Stirfry the Seafood and Vegetables, then close the Lid\r\n\r\nhttps:\/\/www.youtube.com\/watch?vx8HP03F94cU\r\n\r\n4 Let the Hot Sauce Simmer\r\n\r\nhttps:\/\/www.youtube.com\/watch?vJCxfhVOePIw\r\n\r\n5 When the Sauce is Ready to put in the Meehoon\r\n\r\nhttps:\/\/www.youtube.com\/watch?vLeTUErjhcW4\r\n\r\n\r\n\r\nBonus Recipe\r\n5-Minute Telur Dadar Azeem\u00a0(Azeem\u2019s Omelette)\r\nThis is the way her son Azeem likes his omelette \u2500 fluffy, creamy yet crispy. The secret lies in the milk and butter.