Simple Ipoh Fried Kway Teow

 

Simple Ipoh Fried Kway Teow

 

1 packet Kway Teow/ flat rice noodles

1 packet bean sprouts

2 chinese sausages/ lap cheong, cut diagonally finely

2 eggs

Chopped Garlic

 

Oil

Oyster Sauce

Black sauce (Molasses thick black sauce)

Soy Sauce (Premium Kikoman)

Sambal if required

 

Heat oil in a hot wok.  Fry garlic and chinese sausage till fragrant. 

Add Kway Teow and fry to break up the noodles.  Add oyster sauce, soy sauce and black sauce.  Add sambal, if chilli is required.  Make sure that you fry the noodles through, so that the sauce coats each strand of noodle.

Make a hole in the middle of the noodles.  Break the eggs in the middle, and allow the eggs to slightly cook.  Allow the eggs to be a bit runny.  Using the stirrer, or 'wok chan', mix the eggs through the noodles.

Add bean sprouts.  Mix and remove from heat.  The heat of the noodles will continue cooking the bean sprouts.

 

Enjoy!

 

Kangkong with Hoisin sauce

Kangkong with Hoisin sauce

A family favourite especially when I am busy, and the family is in need of fibre and taste!

Ingredients:

1 bunch of kangkong or water convolvulus

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 teaspoon garlic oil or sesame oil

fried garlic or fried onions

pepper

Method:

Pick shoots, leaves and tender stems off kangkong.  Place in a big bowl or in the sink and submerge in water. Swish the vegetable around.  Remove from water.  Do this till the water is clear.  Ususally 2 or 3 times.

In a separate bowl, mix hoisin sauce, oyster sauce and oil.

Bring to boil about 2 L of water.  Blanch the kangkong for about 2 minutes or until the leaves are wilted. Pour sauce over it.  Mix.  Sprinkle with fried garlic or fried onions.  Dust with pepper.

You might also like Kangkong with dried prawns.