This is an extremely overdue post which I have been sitting on for weeks. I gave the excuse that I am flat out from all that is happening both at work and home front and I should cut myself some slack. Now that the busy November is over, Christmas tree is up and Christmas shopping and wrapping are done all within a week there is no more reason to continue to slack.
Because this was made so many weeks ago I cannot quite recall the exact ingredients that went in or the steps and there is nothing to make reference to only because everything was done based on gut-feel. But this is what and how I think it should be....
Ingredients:
- 300 gm fresh yellow noodles
- 300 gm fresh kway teow
- 100 gm fish cake (sliced diagonally)
- 4 eggs
- Few stalks of spring onion (cut into 2-inch length)
- Few cloves of garlic (minced)
- 4 Chinese sausages (sliced diagonally)
- 200 gm bean sprouts (tailed removed)
- Kecap manis
- Light soya sauce
Preparation:
- Blanched the noodles and kway teow slightly if they are not the fresh type to loosen the clumps.
- Heat wok and add oil, followed by garlic once the oil is hot.
- As soon as the garlic gets fragrant, stir in Chinese sausage and allow it to cook until the sausages release its aroma.
- Throw in bean sprouts, kway teow and noodles.
- Once the noodles and kway teow starts to cook, season with kecap manis and light soya sauce to taste. Mix well.
- Push the noodles to one side of the wok and add the eggs. Using the spatula, stir to break the eggs and quickly cover the eggs with the noodles.
- Add in spring onion 15 seconds later and give the noodles a quick stir to mix.
Number of Servings: 4
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