Fried Mee Tai Bak

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: 

1. Heat wok with a tbsp of oil. Fry eggs. Use spatula to cut eggs into smaller pieces. Remove and set aside. 
2. 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) 
3. Add another tbsp of oil. Add carrots and fry for about two minutes. Remove and set aside. 
4. 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. 
5. Add another tbsp of oil. Fried chopped dry shrimps till fragrant. Remove and set aside. 
6. 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. 
7. 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.