Recipe Ingredient
- 400g meehoon, soaked and drained
- (A):
- 200g prawns, shelled
- 1 piece fish cake, sliced thinly
- 200g squids (sotong), cut into rings
- 2 pieces yellow tofu, cut into long strips and deep fried
- (B):
- 150g mustard greens (sawi), cut into 2 1/2 cm
- 200g bean sprouts, tailed
- 1 tbsp pounded garlic
- 2 tbsp pounded shallots
- 3 tbsp chilli paste
- 1 tbsp fermented soy beans (taucheo), pounded
- Seasoning:
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- Salt to taste
- 1 tsp pepper
- 2 tsp chicken stock granules
- 2 tbsp sugar
- 1/2 cup water
- Garnishing:
- Chillies
- Spring onions
- Shallot crisps
Instructions
- Heat oil and saute pounded garlic and shallots till fragrant.
- Add in taucheo, chilli paste and the seasoning ingredients.
- Add in meehoon. Add in (A).
- Stir-fry quickly. Mix in (B).
- Cook till meehoon is done, stirring constantly.
- Dish up and garnish.
