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

 

 

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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.

 

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