MEE-KWAY TEOW GORENG BASAH | Su's Cookbook

MEE-KWAY TEOW GORENG BASAH
Stir Fried Yellow & Rice Noodles Served
With Spicy-Sweet-Tangy Chilli Dip
By Su’s Cookbook ❤️
Ingredients:
400gm yellow noodles
100gm rice noodles (kway teow)
Minced garlic
Baby Bok Choy/Pak Choy/Sawi
Prawns
Chicken fillet slices
Fish cake slices
Beancurd (firm tauhu) - cut into small cubes
Beansprouts (taugeh)
1 ripen tomato (cut into wedges)
Dark, Sweet & Light Soy Sauces
Oyster Sauce
Seasoning powder (optional)
Little water
Oil for cooking
Salt to taste
Dry chilli paste (soak/boil a handful of dry chilli, then blend into a thick paste)
Garnishing:
Celery leaves (daun sup)
Red chilli, sliced
Spicy-Sweet-Tangy Chilli Dip:
Red chillies, Red cili padi, Minced garlic
Squeeze calamansi lime juice
Add a little of light, dark & sweet soy sauce
Mix well and set it aside or chill it in the fridge
Steps for the Mee-Kway Teow Goreng:
Heat up a little oil, lightly fry the beancurd, then set aside. In the same oil, add in the minced garlic, tomatoes, chilli paste (you decide the spiciness level), and all the 4 sauces.Then, add in the prawns and chicken slices with little water. Cook, 1-2 mins.
Now, add in both the noodles and vegetables. Mix everything together.
Add in the fried beancurd, fish cake slices and blend until well combined.
Lastly, the beansprouts, and a final toss. Taste for seasonings. Turn off the flame.
Garnish and serve it with the chilli dipping sauce and enjoy!

[@sumati226]

Yummiest

[@ilgnueyna]

looks sooo good and saucy!! yummm 😍😍

[@stonefly69]

Great dish, Su. Take care.