Tested Recipe Adapted from Plilip Yoong’s Pasar Malam Delights
Ingredients: (serves 6)
100ml cooking oil
2 tbsp chopped garlic
2 tbsp chopped preserved radish
200g prawn meat
6 tbsp self-made chilli paste
500g kueh teow
300g bean sprout
50g chives, cut into 3cm lengthwise
100g cockles, blanched and shelled
1 pair Chinese sausage, sliced
1 ½ tbsp sugar
½ tsp salt
1 tbsp oyster sauce
2 tbsp light soy sauce
3 tbsp fish sauce
½ tbsp dark soy sauce
Dash of ground white pepper
- Self-made chilli paste: Blend 200g chilli boh, 6 shallots and garlic until very fine. Heat up 4 tbsp cooking oil and stir-fry chilli mixture until fragrant. Dish up and leave to cool before storing into a container. Chilli paste can be kept in the fridge for up to 2 weeks. This recipe can fried into 6 plates. It is best to fry plate by plate.
- Heat up oil, saute chopped garlic and preserved radish until fragrant. Add in prawn meat and stir well. Add in chilli paste and stir-fry until aromatic.
- Add in kueh teow, bean sprout, seasoning and stir well. Push kueh teow to one side of wok, heat up 1 tbsp oil, break in duck eggs and stir well with kueh teow.
- Lastly add in chives, cockles, Chinese sausage and stir well. Dish up and serve hot.