Growing up in Sabah, Malaysia Borneo, Kon Lau Mian was a staple breakfast/brunch food that I have always loved.

The fresh flavours of beans, tomatoes, rosemary & thyme would fill the room with a smell so rich, The Sultan of Brunei would pay top dollar!

Having come from a Nonya family myself, this Mee Siam recipe was my mum's and passed down the generations.

Mussels are a great way to enjoy a seafood pasta without experiencing the sometimes strong flavours of fish & crustaceans in your food.

Basically, its 2 egg whites, fluffled up in a bowl using a whisk (like a meringue). Whisk for 10 minutess then season with salt & pepper.