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Exploding flavors of noodles drenched in thick gooey gravy, paired with the typical authentic spicy Malaysian sambal belacan.
Ingredientes
- For the gravy
- 1/2 liter prawn stock
- 1 1/2 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 2 eggs - lightly beaten
- 1 1/2 tbsp corn flour (mix with some water)
- Pepper for taste
- Salt for taste (only if needed)
- Others (subjective to the amount you prefer)
- Thick egg noodles (blanched)
- Kai Lan (Chinese broccoli) - blanched
- Prawns - remove head, de-vein and leave the tail on
- Fish balls
- Squids/sotong - cleaned and cut into round rings.
- 4 garlic - chopped
- 1 inch ginger - chopped
- 2 tbsp oil
Direcciones
- Sauté ginger and garlic.
- Add in seafood and fry for about 2-3 mins.
- Pour in stock and simmer.
- Meanwhile assemble noodles and kai lan in a bowl.
- When stock is heated through, add soy and oyster sauce.
- Season with pepper and salt.
- Gently swirl in eggs using a chopstick.
- Pour corn flour to thicken the gravy.
- Then pour the gravy over the noodles.
- Serve with sambal belacan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 3 servings | |
| Calories 163 | |
| Calories from Fat 114 | 70% |
| Total Fat 12.84g | 16% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.23g | |
| Cholesterol 130mg | 43% |
| Sodium 727mg | 30% |
| Potassium 107mg | 3% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.41g | 0% |
| Protein 6.79g | 11% |
