Craving for some KL Black Hokkien Mee?
You don't have to cross the border to get one!
Simple ingredients and just fry everything in a pan and you're off for a delicious meal!
Ingredients list (Serves 5)
- 300g Chicken Breast (sliced)
- 15 pieces of XL Tiger Prawns
- 25 small cooked shrimps
- 3 fish cake (sliced thinly)
- 2 packets of Xiao Bai Cai
- 5 tablespoons of dried shrimp (minced)
- 8 cloves of garlic (minced)
- 2 packets yellow noodles (flat, 420g each)
Sauce:
- 8 tablespoon Cheong Chan Cooking Caramel Sauce
- 2 tablespoon soya sauce
- 2 tablespoon oyster sauce
- 2 tablespoon corn starch mixed with 4 tablespoon water
Soup Base:
- 420ml of water
- Half a chicken cube
- Prawn heads
Steps:
(1) Boil the soup with half a chicken cube and prawn heads for 10 minutes
(2) Fry the minced garlic and minced dried shrimps with 5 tablespoon of oil
(3) Fry the sliced chicken for
(4) Add in the small cooked shrimps, tiger prawns and fish cake
(5) Add in the Xiao Bai Cai
(6) Add the yellow noodles
- Run the yellow noodles under tap water for 30 seconds and rinse off the water before adding so as to have loose yellow noodles for easy handling later.
(7) Add in the sauce
(8) Fry and add in the soup base (Please do not be afraid to add all as the noodles eat up the soup very easily and your noodles might end up too dry)
(9) Simmer on high heat for 3 minutes
(10) Add in the mixture of cornstarch and water
(11) Give it a final stir
(12) Ready to be served!
Slurps! Share your recipe with me today, will you?
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