RWC Cooking Demonstration by Erry Safri
In general, noodles are more popular in northern and eastern Chinese, than in other parts of the country. Noodles make a popular snack in Chinese tea houses.
SERVED 4
500g long live noodles
250g peeled, uncooked shrimp
10 fish balls (sliced)
10 meat balls (sliced)
2 chicken breast meat (sliced)
2 eggs (beat eggs lightly in a bowl)
2 stalk Chinese cabbage (sliced 3 cm)
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper blended
1 tablespoon water
6 tablespoon vegetable oil
Seasoning ingredients
3-4 tablespoon soy sauce
2 tablespoon fish gravy
1/2 teaspoon monosodium glutamate (optional)
- Heat the oil in the wok and add the eggs. Stir-fry for a few minutes (remove)
- Heat remaining oil and add the chicken. Stir-fry for 2-3 minutes (remove)
- Add oil (if necessary) stir in blended mixture till a smooth gravy.
- Add a shrimp, meat balls, fish ball seasoning and dish up
TIME
Preparing takes about 15 minutes.
Cooking takes 8-10 minutes.
VARIATION
Meat may be used instead of the chicken.
BUYING GUIDE
- Noodles, fish ball, soy sauce, fish gravy are available in Chinese Market (Pasar Bawah)
- Meat ball and Chinese cabbage in Commissary
