
Picture taken from the 5th floor of our unit.

















 Madam Chong's prawn noodles is a 'lou ciu pai' (old brand name).  She started her humble stall in 1968 at Jalan Pudu.  Madam Chong is no longer around now and this eatery is now run by her relatives.
I ran out of corn flour, so the sauce was not thick enough.
At the same time in another stove, I boiled some Heinz alphabet and number pasta with some cubed carrots for Baby. This portion is enough for lunch, dinner and deep freezing:
Before adding the dark sauce and remaining soy sauce into the sauce/ingredients, I scooped up some of them from the wok and poured in on Baby's pasta. I don't like putting too much seasoning into Baby's food. Here's how Baby's pasta looks like:
When it has cooled down, I put it into containers for deep freezing:
And this is for the 2 older gals:
 I seldom buy yee mee for the gals as I feel uncomfortable with one of the ingredients called 'ash' used to make the noodles. I wonder what ash is. Could it be the remains of fire or some kind of chemicals that makes the noodles so tasty? I wish someone could give me an answer on this.
Baby enjoying her Cantonese style pasta.