Star Q
I don't usually take recipes from local magazines to try out in my tiny kitchen. I specify local magazines because I have had a few disasters where the recipes did not result in similar looking dishes or cakes shown in the magazines. In fact, some were totally inedible.
However, this time I decided to give recipes from local magazines another chance purely because we've had this half kilo of kuey teow (flat noodles) in the fridge for two days already; and the longer it is kept in the fridge the harder it will become. So, scanning through the October issue of Aroma, I came across this particular recipe. The best thing about this recipe was, I had almost all the ingredients in the fridge already! (of course I adapted it a bit!)
Ingredient A :
- 500 g kuey teow
- 1 clove garlic, crushed
- 2 tbs sweet soy sauce
- Dash of black pepper
- 2 tbs vegetable oil
Clean the kuey teow. Heat the oil in a wok and saute the garlic (don't let it brown) Add in the soy sauce and the kuey teow. Give it a toss or two and dish out. Set aside.
Ingredient B :
- 3 cloves garlic, crushed
- 10 prawns, shelled and de-veined
- 100 g chicken meat, sliced
- 100 g cabbage, shredded
- 10 baby carrots, halved
- 10 cherry tomatoes, halved
- 1 red chili, sliced
- 4 dried shiitake mushrooms, soaked and sliced
- 5 tbs oyster sauce
- 1 tbs chili sauce
- 1 tbs tomato sauce
- 1 cup water
- 4 tbs vegetable oil
- Salt and sugar for seasoning
Heat the oil in a wok then saute the garlic until aromatic. Stir in the prawns and chicken pieces, then add in the sauces. Next, stir in all the vegetables, then add the water and season with salt and sugar. Finally, add in the sliced chili and tomatoes.
To serve, pour cooked ingredient B onto the prepared kuey teow.
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