|
|
|
|
||
|
|
FRIED KUEH TEOW
|
|
INGREDIENTS
1/2 pkt Rice stick noodles 6 pc Squid pineapple cut (chop into smaller pieces) 6 Spring onion leaves 5 large Banana prawns cleaned & halved 3 cloves Garlic finely chopped 150g Pork diced 1 Choy sum 1 cup Cabbage roughly chopped 2 Eggs beaten 4 tsp Soya sauce 2 tsp Corn flour 1/3 cup Water 1 tsp Sugar 1/4 Prawn stock cube 3 tsp Fish sauce 1/4 tsp White pepper 6 drops Sesame oil 2 tbsp Oyster sauce Cooking oil Salt to taste
|
|
|
Text Size:
|
METHOD
Rice stick noodles
When you have cleaned and halved your prawns sprinkle 1/2 tsp sugar on them and mix well. Leave to marinate (this is my usual process with prawns)
Mix 1 tsp soya sauce and 1 tsp corn flour with the pork meat and leave until needed
Heat a saucepan of water and when hot add the rice stick noodles
Allow the noodles to soften then drain and set aside
Put 5 tbsp of cooking oil into a wok on high heat
add the noodles
Add 1 tsp of fish sauce
add 1 tsp of soya sauce
Now sear the noodles until they start to brown a bit and then remove from the wok and place in a serving dish
Add 3 tbsp of cooking oil to the wok and put on medium heat
Add garlic and fry until fragrant
Add 1/4 prawn stock cube
Add the pork meat
Add a couple of shakes of salt
Add the squid
Add 2 tsp of soya sauce
Add sesame oil
Add oyster sauce
Add the choy sum
Add 1 tsp of corn flour in 1/3 cup water
Add 1/2 tsp of sugar and stir well
Add the beaten eggs
Add pepper
Add spring onion leaves
Cook for about 5 minutes and then spoon over the noodles.
|
|||
|
|
All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
|
|||
