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DRIED SOLE KUEH TEOW
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INGREDIENTS
150g Pork mince 200g Kueh Teow coarse noodles 1 pkt Towgay (bean sprouts) 3 Dried sole fried and pounded 1/3 cube Prawn stock 4 cloves Garlic finely chopped 4 Squid chopped 1 tsp Sugar 3cm Leek finely sliced 1/2 tbsp Chilli powder 1 1/2 tbsp Soya sauce 1 tsp Fish sauce 1/2 tbsp Vinegar 4 tbsp Cooking oil Salt to taste
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METHOD
Put 1 tbsp of cooking oil in a saucepan of water and boil the water. Add the noodles once the water starts to boil.
Once the noodles start to go floppy, remove from the water, discard the hot water and replace it with cold water.
Now briefly dip the noodles in the cold water and then drain, pus aside until needed.
Heat 3 tbsp of cooking oil in a fry pan and fry the dried fish on high heat until it turns golden brown and crispy.
Remove, allow to cool and then pound the fish. Pus aside until needed.
Remove all but about 1tbsp of oil
Reduce heat to medium and add garlic. Fry until fragrant.
Add stock cube and break it up
Add pork mince
Add salt
Add sugar
Add the leek and stir fry for a couple of minutes
Add the squid
Add soya sauce and stir through
Add fish sauce
Add the chilli powder
Add vinegar
Add the noodles and mix everything well
After a couple of minutes add the bean sprouts
Cook for about another minute then add the pounded dried fish and stir through. The dish is then ready to serve. If you have some pickled green chillies you can add these as a final garnish.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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