Recipe Malaysia

Ingredients : 10 prawns, 2 sotong (cut into thin rings), 4 bean curb (Dice into small cubes) , 2 fish cake (cut into thin pieces ), 50g bean sprout, 2 stalks brassica, 1 bag Long penang laksa vermicelli, chicken powders, chili sauce, and tomato sauce.

Cooking Tips:
1. Heat the wok with 5 tablespoons oil.
2. Fry bean curb which in long cubes shapes til a bit brown-golden color (Don’t fry bean curb too long if not the bean curb will become hard not nice to eat).
3. Fried bean curb up and drain oil.
4. Clean the wok, then add 2 tablespoons oil into wok.
5. After wok is heated, add the prawns, sotong and bean curb, fish cakes fry for 2 minutes.
6.Then add Penang Lasksa Vermicelli into wok, stir throughly with some salt, chicken powder, Maggi chili sauce and Kimball tomato sauce (how much tomato sauce and chili sauce should add is depend on personal taste) .
7. Pour 1 small bowl of water into it, fry until the water dry.
8. Add mee hoon, chicken powder, soy sauce and pepper, stir throughly.
6. Pour 1 bowl of water into it, cook until the water dry.
7. Remove from the wok.
8. Then dish up.

Ingredients : 3 Vegetarian Char Seow & Ham chicken (Dice into small cubes) , 2 fish cake (cut into shreds), 1 tbsp dried shrimps, red shallots (crushed), 1 pack mee hoon and 3 stalks brassica.

Cooking Tips:
1. Soak the mee hoon into cold water for 5 minutes. Then drain water out.
2. Heat the wok with 2 tablespoon oil.
3. Fry the crushed red shallots with dried shrimps till brown-golden color.
4. Add the diced vegetarian Char Seow, Ham chicken, fish cake fry for 2 minutes.
5. Add mee hoon, chicken powder, soy sauce and pepper, stir throughly.
6. Pour 1 bowl of water into it, cook until the water dry.
7. Remove from the wok.