Kuey Teow
October 09, 2017
Ingredients
1 pack of kuey tow (about 450g)
3 cloves of garlic
1 medium size red onion
200g of sliced beef or chicken
1/4 cup of sliced fishcake
2 tbsp of oyster sauce
3 tbsp of chilli sauce
2 tbsp of tomato sauce
5 tbsp sweet soy sauce
1 tsp of fish sauce
2 eggs
1/2 cube of beef or chicken stock
1/4 cup of sliced daun kucai
Instructions
1) In a boiling pot of water, add in the kuey teow and stir around for 2 minutes. Drain and rinse with cold water. Set aside.
2) In a wok, sauté the minced garlic and onion until fragrant. Add in the beef until cooked through.
3) Stir in the fishcake and add in the sauces. Leave to simmer for a while.
4) Add in the eggs, wait for a few second before stirring. Add in the stock.
5) When the eggs are almost cooked, add in the kuey teow and mix well. Salt and sugar to taste
6) Add in the dawn kucai before turning off the heat.
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