Facebook link - https://www.facebook.com/groups/platepalate/permalink/1136655333055432/
Ingredients
1 pack of rice vermicelli (bee hoon) – soaked
1/2 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - sliced
$0.50 bean sprouts
Garlic - chopped
Spring onion for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 1 1/2 tbsp
Light soya sauce 1 1/2tbsp
Fish sauce 1 tbsp
Few desh of pepper
1 pack of rice vermicelli (bee hoon) – soaked
1/2 kgs of prawns – shelled - season with salt and pepper
2 pcs of cut cuttlefish - season with salt and pepper
2 medium size fish cake - sliced
$0.50 bean sprouts
Garlic - chopped
Spring onion for topping
Prawn stock (May use chicken or bone stock)
Oyster sauce 1 1/2 tbsp
Light soya sauce 1 1/2tbsp
Fish sauce 1 tbsp
Few desh of pepper
Instructions
Heat wok with oil, add some garlic fry till fragrant.
Add raw ingredients stir fry for 1 mins, follow by bee hoon and mixed well. Add in all the sauces stir fry for 2-3 mins.
Add in prawn stock to bring it to boil (Stock level about cover bee hoon).
Cover and let it slimmer till bee hoon cooked, add in spring onions and serve with shallots.
P.s. I aka aka measurement on the sauces, please make to suit your taste.
Heat wok with oil, add some garlic fry till fragrant.
Add raw ingredients stir fry for 1 mins, follow by bee hoon and mixed well. Add in all the sauces stir fry for 2-3 mins.
Add in prawn stock to bring it to boil (Stock level about cover bee hoon).
Cover and let it slimmer till bee hoon cooked, add in spring onions and serve with shallots.
P.s. I aka aka measurement on the sauces, please make to suit your taste.
No comments:
Post a Comment