This dish is sold in the Hawker Center. Make sure that there is no water in the noodle.The noodles must be dried when you add it in the wok. The original recipe has fried bean curd,and cucur udang added into this dish.In my recipe I have added chicken and prawns!It gives a much more richer taste.You can also use vermicelli (glass nooldes)instead of noodles. Soak and drain the vermicelli before using.
Ingredients
150 gm Noodle
1/2 cup boneless Chicken Meat
some Prawns and Fish balls
1 Egg(beaten)
1/2 cup Beansprouts
150 gm Mustard greens-cut into 2-1/2 cm
2 clove Garlic-chopped
3 Shallots - sliced thinly
1-2 tbsp Chilli Paste
Seasoning:
1 tbsp Chilli Sauce
1/2 tbsp Tomato Sauce
1-2 tbsp thick Soya Sauce
1 tsp light soy sauce
Salt and Sugar
( I used Lingam Chilli Sauce, Kimball Tomato Sauce,Cheong Chan Caramel Soy Sauce.You can use any brands which you prefer.)
Garnishing:
Shredded Cucumber
Chopped Spring Onions
Shallots crisps
Method:
1. Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown.
2. Add shallots and chilli paste and fry further.
3. Mix in chicken meat, prawns and fish balls and stir fry.
4. Add in the noodle and all the sauces.
5. Add seasoning and sprinkle with a little water
6. Mix in all the fried ingredients together.
7. Spread all the ingredients around the wok.
8. Create an empty space in the center.
9. Add in the beaten egg into it and a bit more oil.Leave for about a minutes.
10. Then cover the egg with the ingredients and stir-fry evenly.
11. Finally add in mustard leaves and beansprouts
12. Stir another 3-4 minutes.
13. Remove the dish to a plate and garnish it.
Thanks for visiting!
The above recipe is my entry for the event Food for 7 stages of life - 6th Edition-Tiffin Box hosted by Sourashtra Kitchen and Sudeshna's 'Cook like a bong'
Ingredients
150 gm Noodle
1/2 cup boneless Chicken Meat
some Prawns and Fish balls
1 Egg(beaten)
1/2 cup Beansprouts
150 gm Mustard greens-cut into 2-1/2 cm
2 clove Garlic-chopped
3 Shallots - sliced thinly
1-2 tbsp Chilli Paste
Seasoning:
1 tbsp Chilli Sauce
1/2 tbsp Tomato Sauce
1-2 tbsp thick Soya Sauce
1 tsp light soy sauce
Salt and Sugar
( I used Lingam Chilli Sauce, Kimball Tomato Sauce,Cheong Chan Caramel Soy Sauce.You can use any brands which you prefer.)
Garnishing:
Shredded Cucumber
Chopped Spring Onions
Shallots crisps
Method:
1. Heat wok with 3-4 tbsp oil until hot and fry garlic until light brown.
2. Add shallots and chilli paste and fry further.
3. Mix in chicken meat, prawns and fish balls and stir fry.
4. Add in the noodle and all the sauces.
5. Add seasoning and sprinkle with a little water
6. Mix in all the fried ingredients together.
7. Spread all the ingredients around the wok.
8. Create an empty space in the center.
9. Add in the beaten egg into it and a bit more oil.Leave for about a minutes.
10. Then cover the egg with the ingredients and stir-fry evenly.
11. Finally add in mustard leaves and beansprouts
12. Stir another 3-4 minutes.
13. Remove the dish to a plate and garnish it.
Thanks for visiting!
The above recipe is my entry for the event Food for 7 stages of life - 6th Edition-Tiffin Box hosted by Sourashtra Kitchen and Sudeshna's 'Cook like a bong'
Mmmmm...it taste great.Thanks!
ReplyDeleteThanks Varsha.You have a nice anime site.
ReplyDeleteHi,
ReplyDeleteLast month I used your recipe to cook for a church function. It was a hit. I want to thank you for making it easy for me. I had to cook for 200 people so I just did multiplication to make enough for the function. You are welcome to see the 2 trays I cook at my site (ahem ahem your contribution)... I'm Malaysian living outside Chicago so the people that ate it was impressed with our Malaysian Mee Goreng. I had a few indonesians that said it was pretty good. So... Thank you
I know this site offers quality based content and other data, is there any
ReplyDeleteother web site which gives these kinds of information in quality?