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Friday, 28 August 2015

Mee Suah Kung Fu

Another made up menu :)

People living in Malaysia and Singapore are very familiar with this dish. Kung-Fu, yes but not Kung Fu Panda or any martial art you can imagine.

Kung Fu in cooking refer to any noodle (usually Koay Teow) lightly fried with egg like an omelette and served with various vegetable and protein (chicken, fish ball, beef, seafood) and runny-gooey-egg-starcy gravy.

Other place might refer this dish to cantonese noodle / Hong Kong noodle.

1. Cut and slices ingredients in advance, wrap in paper towel/tissue and store in any container.
2. Use any vegetable and protein available in your fridge

1/2 pack of dry noodle, I use Mee Suah we bought from Melaka a while ago
1 eggs (optional)
salt, pepper, cooking oil
=> blanch noodle for couple second, drain, mix with bit of cooking oil, bit of salt and  pepper.

2 tbs cooking oil
1 1/2 cup water / chicken broth
4 cloves garlic, smashed
1 tsp corn flour mix with bit of water
2 tbs oyster sauce
1/2 tsp light soy sauce
bit of sesame oil
1 egg

Bahan Isi / Filing:
- Bit of cauliflower
- 1/2 carrot, peel and slices
- bit of choy sim / kai lan / bok choy / spinach (any greens)
- 5 pcs prawn shelled
- fish fillet, cut cubes
- chicken breast, cut cubes

Heat up cooking oil, add in garlic till fragrant (not cook yet)
add in any protein you have (chicken, fish, fish ball,  seafood) cook for about 30 second
Add in water, salt, pepper, oyster sauce, soy sauce, sesame oil and corn flour. 
Leave it simmer and stir lightly.

Add in vegetable, simmer till cook.

portion noodle in a bowl, and pour in gravy.

Served immediately

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