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Yield:
1
Ingredients:
| 400 gm |
meehoon - soaked and drained |
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----------------- Part (A): ---------------- |
| 200 gm |
prawns - shelled |
| 1 x |
piece fish cake - sliced thinly |
| 200 gm |
squids (sotong) - cut into rings |
| 2 x |
piece yellow tofu - cut into long strips and deep fried |
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----------------- Part (B): ---------------- |
| 150 gm |
mustard greens (sawi) - cut into 2 1/2 cm |
| 200 gm |
bean sprouts - tailed |
| 1 tbl |
pounded garlic |
| 2 tbl |
pounded shallots |
| 3 tbl |
chilli paste |
| 1 tbl |
fermented soy beans (taucheo) - pounded |
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----------------- Seasoning ingredients: ---------------- |
| 2 tbl |
oyster sauce |
| 2 tbl |
light soy sauce |
| 1 x |
salt to taste |
| 1 tsp |
pepper |
| 2 tsp |
chicken stock granules |
| 2 tbl |
sugar |
| 1/2 cup |
water |
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----------------- Garnishing: ---------------- |
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Chillies |
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Spring onions |
Instructions:
Instructions: Method:
HEAT oil and saute pounded garlic and shallots till fragrant. Add in taucheo, chilli paste and the seasoning ingredients. Add in meehoon. Add in (A). Stir-fry quickly. Mix in (B). Cook till meehoon is done, stirring constantly.
Dish up and garnish.
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