|
600 g
300 g
250 g
250 g
200 g
300 g
12 stalks
2 stalks
2
6 cloves
1/2 cup
1 tablespoon
1 tablespoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
3 tablespoons
|
Koay Teow (Flat noodle)
Medium size shrimps, shelled and devein
Cockles, boiled and shelled
Squids, sliced into thin strips
Chicken meat, cut thinly
Bean sprouts
Chives, cut into 2 cm length
Choy sam vegetable, cut into 3cm length
Fresh red chilies
Garlic
Water
Light soy sauce
thick soy sauce
Salt
Sugar
Sesame oil
Pepper
Cooking oil
|
Method :
-
Season the shrimp and
chicken meat with the salt, sugar, sesame oil and pepper for 15
minutes.
-
Pound the red chilies and
garlic into a chili paste.
-
Heat the oil in a large
wok.
-
Fry the chili paste until
fragrant.
-
Add seasoned shrimp and
meat and fry for 2 minutes until cooked. Add squids and cockles.
-
Increase heat and stir fry
for 1 minute.
-
Pour in soy sauce, bean
sprouts, choy sam and chives.
-
Fry and mix well, add in
the koay teow.
-
Add the water.
-
Stir fry thoroughly for
2-3 minutes until cooked.
To serve
|
