• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 400g meehoon, soaked and drained
  • (A):
  • 200g prawns, shelled
  • 1 piece fish cake, sliced thinly
  • 200g squids (sotong), cut into rings
  • 2 pieces yellow tofu, cut into long strips and deep fried
  • (B):
  • 150g mustard greens (sawi), cut into 2 1/2 cm
  • 200g bean sprouts, tailed
  • 1 tbsp pounded garlic
  • 2 tbsp pounded shallots
  • 3 tbsp chilli paste
  • 1 tbsp fermented soy beans (taucheo), pounded
  • Seasoning:
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • Salt to taste
  • 1 tsp pepper
  • 2 tsp chicken stock granules
  • 2 tbsp sugar
  • 1/2 cup water
  • Garnishing:
  • Chillies
  • Spring onions
  • Shallot crisps

Instructions

  1. Heat oil and saute pounded garlic and shallots till fragrant.
  2. Add in taucheo, chilli paste and the seasoning ingredients.
  3. Add in meehoon. Add in (A).
  4. Stir-fry quickly. Mix in (B).
  5. Cook till meehoon is done, stirring constantly.
  6. Dish up and garnish.

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