KUEH TEOW

INGREDIENTS

250g Pork (diced)
6 large Prawns peeled
375g pkt Flat rice noodles
1 bowl Cabbage leaves, chopped
1/2 Red onion (sliced)
2 cloves Garlic chopped finely
2 tsp Sugar
2 tsp Chicken stock powder
1 tbsp Oyster sauce
1 tbsp Soya sauce
2 tbsp Dark soya sauce
1/2 tsp Corn flour in water
Pinch of MSG (optional)
Salt to taste

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METHOD

Chop the cabbage and put aside in a bowl

Chop the pork into small cubes and separate any fatty pieces from the meat. Put both aside in separate bowls.

Clean the prawn remove the shells and chop into small pieces putting the chopped meat into a bowl. Chop the garlic and onion and also put this aside.

Boil water in a saucepan and add the noodles. Cook until they soften then drain the hot water away.

Soak the noodles in a bowl of cold water for a few minutes. (This stops the noodles from clumping together.)

Put the pork fat pieces into a hot wok and fry until the lard begins to emerge.

Add the garlic and fry until brown and fragrant

Add the onion

Now add the pork meat and prawn meat

Add a pinch of salt

Add the sugar

Add the chicken stock and stir the ingredients together for a few minutes

Add the cabbage

Add the oyster sauce

Add the soya auce

Add the dark soya sauce and MSG

Add the corn flour and water mixture and cook until the cabbage leaves begin to soften

Add the noodles

Mix the noodles in with the rest of the ingredients and add a bit more water if the mix begins to dry out too much. Mixing is best done with a pair of forks.

All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.

Let's Eat Malaysian