Although it’s old fashioned and I’ve probably say it countless times, still I wanna say it !! LOL. TIME FLIES !!! And we are into the second half of the year already. Gosh, I haven’t been keeping track of how far my resolutions have gone by, but something definite is that, I ought to push myself harder into achieving more goals. But you know la, sometimes lazy bug just gotten too much into me. Haha.
- 200g kway teow (flat rice noodles)
- 50g yellow noodles
- 70g caixin vegetables
- 70g fish cakes, sliced diagonally
- 1 chinese sausage, sliced diagonally
- 150g cockles (the weight is with shells) + 3 tbsp cockles juice (after washing, pry open cockles shell with a small sharp knife and remove the cockles, the juice is the "blood" of the cockles. Add some water if it's not enough to make up the quantity.)
- 50g beansprouts
- 1 egg, slightly beaten
- 1 tbsp minced garlic
- 1 tbsp deep fried diced pork lard
- 1 tbsp dark soya sauce
- 2½ tbsp sweet soya sauce (kecap manis)
- 1 tbsp water
- 1 tsp fish sauce
- some cooking oil
- Prepare all the ingredients as required. Separate the kway teow and noodles first if they are all lumped together and place them on a large flat plate.
- Heat up some cooking oil in a pot till hot. Reduce heat to low after the oil is hot already. Add in the pork lard and cover the pot. Allow the pork lard to be deep fried until golden brown. Off the flame and set aside.
- Add in 1 tbsp of the pork lard oil from above step into a large wok. Add in the minced garlic with the deep fried pork lard and stir fried until aromatic.
- Turn to high heat and add in the kway teow and yellow noodles. Stir briefly.
- Add in the fishcakes and chinese sausage and stir to mix well.
- Add in the caixin vegetables and beansprouts. Stir well to mix.
- Add in the dark soya sauce, kecap manis and water. If more water is required, adjust accordingly. Lastly add in the fish sauce. Stir and mix well to ensure the colours are evenly browned.
- Make a well in the middle of the noodles and add in the egg. Stir until the egg is dried up.
- Lastly add in the cockles and cockles juice. Stir briefly for around 15 secs to mix well (if you prefer more raw cockles, you can reduce the time). Off the flame immediately.
- Serve hot immediately.
2) Adjust the sweet soya sauce (kecap manis) according to your preference of sweetness for the dish.
3) You can reduce the time to cook the cockles if you prefer them to be more raw.