Ingredients: (Serves 2 adults and 2 kids)
- 800g Mee tai bak (bought from wet market)
- 1/2 carrot julienned
- 2 pieces of fishcakes, sliced
- 20cents of bean sprouts
- 1/2 cup of minced pork (marinated with some light soya sauce, sesame oil, pepper, cooking wine and corn flour)
- 2 tbsps minced garlic
- 2 tbsps minced dry shrimps/haebi (optional)
- 2 beaten eggs
- Can also add minced pork (marinated with light soya sauce, a pinch of salt, a dash of cooking wine and pepper and corn flour)
Seasonings (estimated, pls adjust accordingly to your taste):
- 1 1/2 tbsps Light soya sauce
- 1 tbsp Dark soya sauce (Da Hua brand)
- 1 1/2 tbsp Dark soya sauce /kecap manis
- 1 tbsp Oyster sauce
Method:
- Heat wok with a tbsp of oil. Fry eggs. Use spatula to cut eggs into smaller pieces. Remove and set aside.
- Add another a tsp of oil. Add bean sprouts and fry for a minute. Add a pinch of salt and drizzle a dash of cooking wine. Remove and set aside. This is to remove the raw taste of bean sprouts. (Easier for my kids to eat)
- Add another tbsp of oil. Add carrots and fry for about two minutes. Remove and set aside.
- If you’re adding minced pork, add a tsp of oil into wok. Stirfry quickly and break up the pork into smaller pieces. Remove and set aside once pork is no longer pink.
- Add another tbsp of oil. Fried chopped dry shrimps till fragrant. Remove and set aside.
- Heat wok with two tbsp of oil (I used shallot oil). Sauté minced garlic till fragrant. Add Mee tai bak and fry for a minute. Add seasonings, Stirfry and mix well.
- Add bean sprouts, carrots, eggs, chopped dry shrimps and minced pork (if you’re adding). Stir and mix well. Topped with fried shallots and served hot with sambal chili.
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