Ingredients:
300g kway teow/flat rice noodles - blanch just a couple of seconds with hot water, then into cold water. Drain and keep aside.
200g bean sprouts
30g chives - sliced into 1 inch length
50g cockles - immersed in boiling water and remove meat from the shells
5-6 fish balls - sliced into 3 - 4 round pieces
3 eggs
1 tbsp blended/grounded dried red chillies
6 garlic - chopped
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp thai sauce
6 garlic - chopped
5 tbsp oil
Salt to taste (use sparingly as the sauces can be salty too)
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Preparation:
hen oil is heated, fry the garlic and dried red chillies until the oil floats.
Add kway teow, all the sauces and keep stirring for 2-3 mins.
Push the kway teow to the corners of the wok and break the eggs in center.
Stir around and cover the kway teow on top and keep strring all together.
Finally add the bean sprouts, chives, sliced fish balls and cockles.
A couple of stirs and its done to be eaten.
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