Kway Teow Goreng
20 min
30 min
8 Per
- 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.
- 4 heap tablespoons minced onions
- 2 tablespoons dried chilli paste
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 4 tablespoons oyster sauce
- 4 tablespoons kicap mamis
- 2 tablespoons light soy sauce
- 200g chicken breast, cubed
- 2 piece fresh squid, reskinned and sliced into rings
- 1 fish cake, cubed
- 2 packets of kway teow (Kang Kang brand)
- 1 handful chives, sliced into 1 inch pieces
