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December 9, 2007 4:03 PM



Ingredient:
50cents fine kuey teow (i guess 50cents is around 500gm la)
250gm prawns (peeled)
1 rectangle fishcake (sliced)
2 dried chinese sausage (skin peeled and sliced)
5 eggs (cracked and mixed with a little light soy sauce)
20cents beansprout (seriously, i dunnoe how heavy coz i didnt weight... i juz tell the seller how much i want)
1/2 garlic (peeled and chopped finely)

now, seperate them into 3 portions/ servings

Seasoning for one serving:
1/2 soup spoon of light soy sauce
1/2 soup spoon of fish sauce
1/2 soup spoon of fine sugar
1/2 soup spoon of dark soy sauce
some white pepper powder
1 tiny pinch of msg (optional)

Directions:
This is cooked serving by serving so i have weak arms.. haha..
Heat 3 soup spoons of cooking oil in the wok with high heat. Add in the sliced chinese sausage briefly stirfry it awhile and turn down the heat to low. put the sausage aside. Add in the chopped garlic, briefly stirfry and when the garlic start to turn yellow/ golden, shift it to the side of the wok too.. then, put in the prawns, turn up the heat to high. let the prawns sit until the colour below starts to change to orange (roughly 30 secs). flip it over. When prawns' colour changed completely, shift it to the side of the wok too. Then pour in the eggs. Let it set for abit then stir fry everything together. Add in the kuey teow. Stir fry agian. then add in the seasoning one by one. Stir fry it to make sure everything is mixed properly, then turn up the heat to high and continue frying for ard 30 secs. off the fire and serve. Bon appetite~

P.s
Sorry for the lousy recipe.. coz i cook mostly by agar-ation.. haha... jus go by ur feeling~

BB is 24 weeks and 1 days old today~

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