On some lazy days, fried Hor Fun/Kway Teow will be the easiest to settle the hungry tummy.
Ingredients : (serves 3)
1 pack 450g Kway Tiao
1 bowl Bean Sprouts
2 nos Egg
10 pcs Prawns - deshell & devein
Some Fish cakes / Fish balls - sliced
Some green Vege (Sawi / cabbage/etc)
1 tbsp Preserved Sweet Radish (Chai Poh)
4 tbsp Cooking Oil
Seasoning: (mix together)
2 tbsp Oyster Sauce
3 tsp Light Soy Sauce
3/4 tsp Dark Soy Sauce
1 tsp Sugar
1 tsp Fish Sauce
1/2 tsp Salt
1 tbsp Water
Dash of Pepper
Step by Step :
1. Heat up wok with 1 tbsp cooking oil. Crack in eggs & drizzle 1 tsp sauce from the seasoning sauce mixture that you had prepared earlier. Cook scramble egg style. Remove & set aside.
2. In the same wok, heat up another 2 tbsp oil. Put in fish cakes and prawns. Toss for about 1 minute. Then add in vegetables. Toss for another 1 minute. Remove & set aside.
3. Heat up wok with another 2 tbsp oil.
4. Saute preserved sweet radish for 30 seconds or till it start jumping up, add in kway tiao. Pour in all the seasoning sauce mixture. Give a good toss. I would suggest to use a pair of chopstick to stir to prevent breakage.
5. Once kway tiao had evenly coated the sauce mixture, add in the pre-cooked ingredients, eggs & beansprouts.
6. Toss to combine & cook for another minute or two.
7. Dish up & serve hot.
Enjoy & happy cooking.