Ingredients:
Dipping Sauce:
1 clove garlic (chopped)
2 shallots (chopped)
1 1/2 tbsp blended dried red chillies
1/2 tsp belacan/shrimp powder
2 tbsp olive oil
a pinch of salt
Fry all the ingredients in the oil until it becomes a thick sauce.
Other Ingredients:
200g yellow mee
30g sotong/squid (cleaned and sliced into round rings)
8 medium size prawns (remove head and vein, leave the tail on)
1 small (20g) fish cake (sliced)
5 cloves garlic (chopped)
2 tbsp light soy sauce
1 tsp dark soy sauce
3 tbsp olive oil
1 tsp sesame oil
1 tsp white pepper powder
3 tbsp water
1 1/2 tsp cornflour (mix with some water)
1 handful of cabbage pieces (blanch with hot water for 2-3 mins
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Preparation:
Heat both the olive oil and sesame oil together.
When heated, fry the garlic, squid, prawns and sliced fish cakes.
Keep frying for 5 mins or so.
Add in the mee, light sauce, dark sauce, pepper, water and a bit of salt to taste.
Keep stirring until all the ingredients are blended in and the mee is cooked.
Pour in the cornflour mixture and quickly stir.
Arrange the blanched cabbage on a serving plate and add the fried mee on top.
Serve with the dipping sauce and kalamansi lime.
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