40gm beansprouts
30gm sliced fish cake/fish balls
10gm chives
2 nips chopped garlic
2 nips chopped garlic
5-6 prawns
1 egg
1/4 tsp sugar
salt to taste
a few drops of chinese cooking wine (optional)
Sauces
11/2 tsp dark soy sauce (caramel type)
2 tbsp light soy sauce (salty variety)
1 tsp oyster sauce ( I use Cheong Chan)
Heat a pan, saute garlic slightly, then add in fish cakes and prawns. After a minute or so, add in kway teow and stir fast, then add in the sauces, sugar, and salt. Stir for a few minutes until sauces are well combined, slowly push all the ingredients to the side of the wok, add a bit of oil, then pour in beaten egg, leave for a minute, stirring occasionally the egg, slowly place the kway teow on the egg, leave for a second, then quickly give it a stir. Add in bean sprouts and chives. Give a quick stir and dish out.
Heat a pan, saute garlic slightly, then add in fish cakes and prawns. After a minute or so, add in kway teow and stir fast, then add in the sauces, sugar, and salt. Stir for a few minutes until sauces are well combined, slowly push all the ingredients to the side of the wok, add a bit of oil, then pour in beaten egg, leave for a minute, stirring occasionally the egg, slowly place the kway teow on the egg, leave for a second, then quickly give it a stir. Add in bean sprouts and chives. Give a quick stir and dish out.
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