Not too sure what to cook tonight? Why not try to make our Kuey Teow Goreng, in our usual simple but sedap fashion. A true Malaysian favourite at home, at restaurants, at heart, and in our bellies. 😋
|3 Small Red Onion|
|1 Big Red Chilli|
|2 Tbsp (Blended) Red Chili|
|1 Cup (L) Prawns (remove head and dirt)|
|1 Kg Cockles (weight with shells)|
|1 Tsp Soy Sauce (Thick Mee)|
|1 Tsp Soy Sauce (Light salted)|
|1 Tbsp Oyster Sauce|
|1 Tsp Fish Sauce|
|1 Pkt Kuey Teow|
|1 Cup Bean Sprouts|
|2 Stems Kuchai leaves/Chinese Chives|
- Wash and boil the cockles for 10 mins (if you bought them fresh in shells), remove the shells then set aside.
- Heat some oil in a wok and add in sliced onions, garlic and cut chillies, cook about 3 mins until it becomes fragrant.
- Add in the blended red chili and stir briskly another 2 mins.
- Put the prawns & cockles into the wok and stir well.
- Add in the sauces - oyster, soya (thick & thin) & fish sauce and mix it in well, add about ¼ cup water to simmer for another 2 mins.
- Crack the eggs and add into the wok breaking it up lightly.
- Add in the kuey teow and stir well gently.
- Lastly add in the kuchai leaves, beansprouts, salt, and do a final stir fry until all well coated. Serve it hot!
- NB. Add a little salt if desired - this may depend on the type of soya sauce used