2 bundles of Hong Kong Noodles (FORTUNE BRAND)
5 stalks of chye sim or choy sum (may add more if you like, some carrots also can)
Some crab meat sticks
Some fish ball/cake, seafood, meat (eg: chicken or pork); marinate meat 1 day before use
Minced garlic
5 stalks of chye sim or choy sum (may add more if you like, some carrots also can)
Some crab meat sticks
Some fish ball/cake, seafood, meat (eg: chicken or pork); marinate meat 1 day before use
Minced garlic
SEASONING FOR MEAT (agak agak only)
Light soya sauce
Sugar
Oyster sauce
Dark soya sauce
Sesame oil
Pepper
Shaoxing wine
Some corn starch
Light soya sauce
Sugar
Oyster sauce
Dark soya sauce
Sesame oil
Pepper
Shaoxing wine
Some corn starch
SEASONING WHEN FRYING (agak agak only)
Some light sauce
Some salt
Fish sauce
Dark soya sauce (if you like oh lu lu)
Some light sauce
Some salt
Fish sauce
Dark soya sauce (if you like oh lu lu)
Water or chicken stock
STEPS
1) Pan fried slow fire the Hong Kong noodles (no need to wash) with some oil for both side till crispy a bit. Set aside.
2) Heat up oil, add in minced garlic fried till brownish, put in crab meat, seafood & meat stir fried till fragrance. You may add in “seasoning when frying”.
3) Put in noodles fried awhile then pour in chicken stock/water in the noodles (cover all the noodles). It will absorb water fast so if not soft the noodles you hv to add more water in, cook till noodles soft as your own preference. Serve while hot.
2) Heat up oil, add in minced garlic fried till brownish, put in crab meat, seafood & meat stir fried till fragrance. You may add in “seasoning when frying”.
3) Put in noodles fried awhile then pour in chicken stock/water in the noodles (cover all the noodles). It will absorb water fast so if not soft the noodles you hv to add more water in, cook till noodles soft as your own preference. Serve while hot.
HAPPY TRYING!! HOPE YOU ALL LIKE THIS NOODLES!!!
No comments:
Post a Comment