The bag of prawns from one of the prawning trip contributed to our dinner previously.
He cooked Stir-Fry Prawn Noodle and Char Kway Teow (Stir-Fry Noodle). Prawn noodle was good, but the Char Kway Teow was too salty and dark. Not sure if he followed any recipes or just add the seasoning he wants. Occassionally we do search for recipes from Munch Ministry, Asia Food Recipe and some foodblogs which I follow (Hip Foodie Mom) to see what we can eat/cook if we are not going out on weekends.
- ½ pack yellow noodle (hokkien noodle)
- ½ pack thick beehoon (laksa noodle)
- Crab Stick (used this to replace squid)
- Fish Cake
- Pork (sliced, seasoned)
- Fish Sauce
- Chives/spring onions
- 1 bowl of Water (used this as we forgot to prepare prawn broth)
- Heat 1-2tbsp of oil, saute garlic and add in pork slices. Stir fry for a while and add in prawns, Crab Stick, Fish Cake.
- When the prawns start to turn pink, add in half portion of the water. Simmer for a min.
- Add pepper, Salt and fish sauce to taste.
- Stir in yellow noodles and thick beehoon, add the remaining portion of water and simmer for 1-2mins over medium heat. Be careful not to dry up the noodles.
- Pour in beaten eggs, wait for awhile and scramble them.
- Add chives/ spring onions.
Recipe adapted from a post in Munch Ministry – posted by Yukie Cody. Taste good, but he didn’t prepare the Prawn Stock, it should be much nicer. Shall try another version with Prawn Stock.
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