Ingredients
300 g yellow noodles
200 g thick bee hoon
50 g bean sprouts
2 eggs
1 tbsp light soy sauce
1 tbsp garlic – minced finely
10 medium prawns (cooked)
2 medium sotong – washed and cooked) cut into rings
100 g sliced chicken meat
1 piece flat fish cake – cut into strips
50 g koo chye (chinese chives)
Sliced chillies for garnishing
300 g yellow noodles
200 g thick bee hoon
50 g bean sprouts
2 eggs
1 tbsp light soy sauce
1 tbsp garlic – minced finely
10 medium prawns (cooked)
2 medium sotong – washed and cooked) cut into rings
100 g sliced chicken meat
1 piece flat fish cake – cut into strips
50 g koo chye (chinese chives)
Sliced chillies for garnishing
Prawn Stock
2 litres water
1 maggi chicken cube
prawn shells and heads
2 garlics – chopped coarsely
5 pcs small rock sugar
100 g clams
Peppercorns – bruised coarsly
2 litres water
1 maggi chicken cube
prawn shells and heads
2 garlics – chopped coarsely
5 pcs small rock sugar
100 g clams
Peppercorns – bruised coarsly
Seasoning
Salt and pepper
Salt and pepper
Method
1) Heat oil in a wok and saute garlic till fragrant, add prawn shells and heads, fry till it turns pinkish. Add water, rock sugar, chicken cube, clams and peppercorns. Bring to a boil and simmer for 1 hour. Strain the stock. Add seasoning according to your taste.
2) Fry eggs, garlics with oil till fragrant and add light soy sauce. Stir well. Put in noodles, bee hoon and bean sprouts. Stir and mix evenly. Add some stock, stir well and cover the lid and simmer for 3 minutes. Add prawns, sotong, chicken meat, fish cakes, some more stock if it is too dry. Stir fry briskly over high heat and add koo chye. Mix evenly and dish out. Serve with sambal belacan. Garnish with sliced chillies.
1) Heat oil in a wok and saute garlic till fragrant, add prawn shells and heads, fry till it turns pinkish. Add water, rock sugar, chicken cube, clams and peppercorns. Bring to a boil and simmer for 1 hour. Strain the stock. Add seasoning according to your taste.
2) Fry eggs, garlics with oil till fragrant and add light soy sauce. Stir well. Put in noodles, bee hoon and bean sprouts. Stir and mix evenly. Add some stock, stir well and cover the lid and simmer for 3 minutes. Add prawns, sotong, chicken meat, fish cakes, some more stock if it is too dry. Stir fry briskly over high heat and add koo chye. Mix evenly and dish out. Serve with sambal belacan. Garnish with sliced chillies.
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