1. For Laksa Noodles, beat Seasoning A into a puree using a juicer and set aside; slice the fried tofu and set aside.

Take a soup pot, add salad oil to the pot, stir-fry Seasoning A in Step 1 over medium heat until fragrant, then add Seasoning B, turn to medium heat and continue to stir the soup in the pot.

After the soup boils, add the shrimp, fried tofu slices, fish balls and other ingredients and cook for about 2 minutes. Then add the noodles and cook for about 1 minute. Turn off the heat and put it into a bowl.

Blanch the bean sprouts for a few seconds, put them into the bowl of step 3, then add the hard-boiled eggs, and finally sprinkle with crispy shallots, nine-layer pagoda leaves and chili flakes and it's done.

2. Heat the oil pan with chili crab over high heat, add garlic and stir-fry for about a minute, then add red chili and stir-fry until the flavor is released.

If using mud crab, add it to the pot at this time and stir-fry until the crab shell starts to turn red.

Then add the seasonings, stir well, cover the pot with a lid and cook until the crab shell turns red.

Stir the eggs into the egg liquid and pour it into the pot until cooked. Drizzle with lime juice or lemon juice, add coriander (cilantro) and put it on a plate.

If using soft-shell crab, chop it into quarters, squeeze out the water, sprinkle with flour, and fry until crispy and golden brown.

Use the above seasonings and stir-fry it well.

Add the seasonings to the soft shell crab and stir-fry before serving.

Nyonya cuisine is an absolute matriarchal system, which means that it is passed down from daughter to son. Each family only passes its unique recipes, methods, and secret recipes orally from generation to generation to their daughters-in-law, daughters, etc.