I have this bad habit of just cooking whatever I am craving for instead of buying it off from a shop somewhere, just like a normal person does. But you know what, it’s worth it and it has paid off because as tedious as it is to cook it on my own, there’s an immense sense of satisfaction when it gets in my tummy. Call me crazy, but trust me when I say there are other people worse than me.
As of late, a few of my friends who just got their new homes or recently changed their status to being a wife or having to manage a household have requested that I share or teach them how to cook because I seem to make cooking so easy. Not forgetting the few friends who have personally requested that I live with them just so I can cook for them on a daily basis. I make a great Couchsurfer by the way cos I’d be willing to wake up early just to make a delicious breakfast for y’all.
So for you guys who don’t follow me on Instagram, here’s my twist to Kway Teow Goreng. Nothing fancy, but really just enough to fulfil them cravings and keeping it at bay.
- Boil a kettle of water. Place kway teow noodles in a big bowl. Once water has come to a boil, pour the water over the kway teow and let it sit for about 3 minutes. Drain the water away and set aside.
- Heat about 5 tablespoons of oil in a wok on medium heat. Add in onion and fry for about 3 minutes.
- Add in ginger and garlic and fry for another 3 minutes.
- Add in chilli paste and continue frying until the spice mix is tempered for about 5-8 minutes.
- Add in chicken, let it cook for a further 5 minutes before adding the squid and fish cake.
- Add in the drained kway teow and oyster sauce, light soy sauce and kicap manis.
- Stir well. Add in chives.
- Serve with fried egg and limau kasturi.