Kuey Teow Goreng
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. 😋
Prep Time
Cook Time
Total Time
Type
Family Faves
Difficulty
Novice
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Ingredients
| 3 Small Red Onion | |
| 3 Garlic | |
| 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 Egg | |
| 1 Pkt Kuey Teow | |
| 1 Cup Bean Sprouts | |
| 2 Stems Kuchai leaves/Chinese Chives |
Instructions
- 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
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