Sunday, February 24, 2008

fried koay teow from sapphire blu to all

Prepare all the ingredients. cut chicken meat, green vegetables (sawi), bean sprout (taugeh), shelled prawns, egg, chopped garlic, fish cake (optional) a packet of koay teow, premium LKK oyster sauce, soya sauce, dark soya sauce, dash of pepper, mixture of cornflour and water in a bowl

Heat up the wok with a tablespoon of cooking oil, Put in chopped garlic and fry until golden brown. Add in the bean sprout, some, dark soya sauce, soya sauce, dash of pepper and stirfry. When fragrant and cooked take the koay teow out and served it on a plate or casserole.

Leave the koay teow aside and wash the wok. Heat up the wok again with a tablespoon of cooking oil and put in the remaining chopped garlic and fry till golden brown as usual.

Add in the rest of the ingredients: sawi, shelled prawns, marinated chicken meat, fishcake(optional) and stirfry for a while. Pour in all the sauces and the mixture of cornflour till a bit tickening. When it comes to a boil crack the egg and mix well into the gravy and switch off the gas

pour the gravy on the koay teow and eat while it is still hot.


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