500 g kway teow (flat rice noodle)
2 tsps minced garlic
30 g bean sprouts
Cai poh (optional)
60 g chives (koo chye) cut into 2 inch in lengthwise
1 flat fish cake – sliced
100 g small prawns
100 g chicken meat – sliced (marinate with salt and corn flour)
1-2 tbsp sambal chilli
50 ml chicken stock
Calamansi – halved
1 tbsp light soy sauce
21/2 tbsp thick dark soy sauce
11/2 tbsp sweet sauce
1 tsp oyster sauce
1) Heat with oil till hot, saute garlic and cai por till light brown and fragrant, add remaining ingredients except bean sprouts and chives. Stir fry for 1 minute, add kway teow, sauce ingredients and continue to stir fry for 1 minute over high heat.
2) Push kway teow to one side of the wok, add 1 tsp oil and scramble eggs. Stir in scrambled egg, bean sprouts and mix well with noodles. add in sambal chilli and toss brieflt over high heat for 1 minute.
3) Add in chive & cockles (optional) and continue to toss for 1/2 minute dish to serving plate with sambal chilli and calamansi on the side.
** For white version, use only 1 – 11/2 tbsp dark soy sauce)
300 g kuey teow
300 g yellow noodles
A handful of bean sprouts
4 cloves garlic – minced
A handful of chives (ku chai) – cut into 2 inch long length wise (optional)
3 eggs – lightly beaten
4 stalks cai xin – cut
100 g chicken meat – sliced and season with salt and corn flour
100 g medium prawns – shelled with tail intact
1 fish cake – cut into thin strips
6 fish balls – halved
2 squids – cut into rings
1 red chilli – sliced thinly
3 tbsps dark (thick) soy sauce
3 tbsps light soy sauce
1 tsp fish sauce
2 tbsp oyster sauce
2 tbsp kicap manis
1 tsp Knorr All in-one- seasoning powder
1/2 tsp white pepper
50-100 ml chicken stock
1) Heat oil in a wok and saute garlics till fragrant, add eggs and scramble it till bubbles appears. Add meat, then the prawns and stir fry till changes colour. Add fish cakes, fish balls, squids and toss well for 30 seconds. Add the cai xin and noodles and stir and mix for 30 seconds.
2) Add sauce ingredients, toss well with a pair of chopsticks until noodles are well combined with the sauce. Add bean sprouts and chives and stir fry briefly for 1-2 minutes.
3) Transfer to serving plate and garnish with cut chillies. Serve with sambal belacan and calamansi.
500 g kway teow
300 g bean sprouts
1 Spring Chicken
2 litre water
200 g chicken bones
1 tsp white peppercorn – crushed
2 tbsp soy beans
2 tbsp ikan billis
1 Maggi Chicken cube
4 shitaki mushroom – soaked till soft
1 tbsp fried shallots
3 small rock sugar
1 tsp sesame oil
1 tbsp light soy sauce
Salt to taste
2 stalks spring onion – chopped
12 pieces fish ball
2 pieces fish cakes – sliced
Fried Crispy Shallots
2 red chilli – sliced
4 chilli padi
2 tbsp light soy sauce
1) Wash chicken and rub some salt and corn flour over it. Stuffed chicken with 3 pieces gingers, 4 cloves garlics and 3 spring onions tied into a knot. (ginger & garlics – smashed). Steamed in a rapidly boiling water for 15-20 minutes or cooked through. Cut into bite size or shredded.
2) Bring a pot of water to a boil, add stock ingredients, bring to a boil, lower heat and simmer for 45 minutes.Strain stock in a clean pot and season with seasoning ingredients. Slice the mushrooms and set aside in a small dish.
1) Bring stock to a boil, place a serving of kuey teow and bean sprouts (scald in boiling water for 1 minute).in a bowl. Top with chicken meat/shredded pieces. Scald 3-4 pieces fish balls in the boiling stock and add to the bowl together with the stock.
2) Garnish with fish cake, mushroom, crispy shallots and spring onion. Serve with dipping sauce.
500 g Kway Teow
250 g medium prawns (peeled and deveined)
250 g bean sprout (taugeh)
150 g cockles (shelled)
55 g chives (ku chai) – cut into 2 inch in length
2 fish cakes – sliced
2 chicken sausage/lup cheong – sliced thinly
2 tbsp cai bo – rinsed
1 tbsp soy sauce
3 tbsp sweet sauce (Kipas brand)
1 tsp sugar
2 tbsp water
4 tbsp oil
10 dried chilles soaked and drained
1 tsp shrimp paste – crumbled
1) Combined all sauce ingredients and set aside.
2) To make the chilli paste, blend the chillies and shrimp paste, adding a little water if necessary. Heat 3 tbsp oil in a wok over low heat and fry the chilli paste until well cooked and the oil separates. Set aside.
3) Heat 1 tbsp oil and fry half of the garlic and cai bo until fragrant. Add half chilli paste and prawns, sausages and fish cakes, frying over high heat until prawns are seared. Add half of the kway teow and sauce. Toss over high heat for a few minutes before spreading the noodles evenly over the wok.
4) Make a well in the centre, drizzle in a tsp of oil, scamble the eggs, then combine with the noodles. Add half of the bean sprouts, cockles and chives, season with salt and stir fry over high heat for 1 minute. Divide into 2 serving plates.
5) Clean pan and repeat with the remaining half of the ingredients.