APAM POLKADOT

APAM POLKADOT

Ingredients;
140 g self - raising flour  and 1/2 tsp baking powder sieve together
100 g fine sugar
75 ml evaporated milk
1/2 tsp vanilla essence
2 eggs

filling ; red bean paste / or blueberry and strawberry jam

Method;
1. Beat the eggs till fluffy and thick.
2. Add in the fine sugar to beat for a few mins.
3.Fold in the self raising flour  slowly and evaporated milk ,vanilla essence and stir till well combine.
4.Spoon a table spoon of the batter into a small bowl add some cocoa powder  and mix well.
5.The rest of the batter leave plain.
6. prepare moulds and arrange small papercups. Pipe some plain batter into the cup and add 1/2 tsp of
   red bean paste on to the batter, slightly flatten the filling ,pipe some plain batter till the cup full.
7. Use a 3 1/2 by 2 1/2 plastic bag put in the cocoa batter and tie with a rubberband, use a scissors to
    snip a little bit at the corners of the plastic bag. Dot on top of the papercup that fill with batter.
    remember when doing the dot hold the piping bag straight,so the dot drop on to the batter is round
    in shape  . As for the plain batter you can use ordinary plastic bag bigger  enough to fill the batter
    and secure wtih a rubberband and snip slightly big at the edges of the corner plastic bag.Use piping
    bag if you have . Don't put to much filling,or else when you steam the filling will pop up on the
    surface.The filling have to be in the middle. Adjust it yourself.
8. In a wok of hot boiling,put to steam for at 8 to 10 min,lower heat to medium low.

SQUID BALL

 SQUID BALL

Ingredient;

1/2 kg squid cut  open remove the intestine,peeled off the skin,wash clean and drain.Cut into thin sliced and put into the blender to process into soft paste .And add in the 300g flour  stir to mix well,add salt,pepper msg,minced chilli according to your taste.you can add anything you like.
Coating; Half a packet white bread,trim off the edges crust,cut the bread into small cube.Make the squid paste into small ball and rolled on to the bread.In a wok of hot oil,put in the squid all to fry till golden brown.

MANGO PICKLED

MANGO PICKLED

1 mango wash and peeled,shredded.2 red chilli,4 chilli padi using a motar and pestle to pound till fine,add 1/2 tsp toasted belacan,1 tsp sugar to pound until well combine. Spoon on to the shredded mangoes and mix well. Taste sourish and hot ,goes well with fried food.

COLLARD SPINACH MUCHIM

 
This is a korean dish taken from aeri kitchen blog. Is it simple and the taste nice, I omit the chilli.

COLLARD SPINACH MUCHIM

Ingredients;
1 handful spinach
1/2 tbsp red chilli paste
1/2 tbsp soybean paste
1/4 tsp sesame oil
1/4 tsp sesame seed
1/4 tsp minced garlic
1 tsp finely chopped spring oinion

Method;
1. Wash the spinach.
2.A pot of boiling water,add 1/4 tsp of salt.The salt helps to keep the spinach green while cooking.
3.Add in spinach boil for 30 second,tillthe leaves become soft.Don't overcook.
4.Drain and rinse it in the cold water twice,drain the water and squeeze it,cold water also helps to
retain the colour of the spinach
5.In a bowl,combine the spinach,1 1/2tsp of red chilli paste,1/2tsp of soybean paste,1/4 tsp of sesame
oil,1/4 tsp ofsesame seed,1/4 tsp of finely minced garlic and 1 tsp of finely chopped green onion. mix it gently and ready to serve.

FRY SAMBAL IKAN BILIS

FRY SAMBAL IKAN BILIS :

 Ingredients;
1/2 bowl ikan bilis peeled

Ingredients to grind to paste;
Small bombay onion
6 dried chilli soaked in hot water till soft,drain
4 shallot
2 clove garlic
1 cm lengkuas

Seasoning; sugar.
 
Method;
Fry the ikan bilis in hot oil till crispy,put aside. Put in all the ingredients to grind to paste. In a wok add
a few tbsp of  cookingoil,when the oil is hot,add in the chilli paste to fry till dry,add in the ikan bilis,
give a quick stir and add in some sugar stir till well combined.

ANG KU KUIH

ANG KU KUIH : source;my taste heaven

Ingredients; A
250g glutinous rice flour
30g sugar
250ml water
100ml oil

Ingredients; B
50g rice flour
125ml water

filling :
400g mung bean
250g sugar
fried shallot oil

Method :
1. soak the mung bean for a few hour,drain and steam till cook.
2. mash the cook mung bean. In a wok,put fried shallot,add in the mung bean,sugar,slowly stir
    until all combined and form into s soft dough.Put aside
3.Cook ingredients B,rice flour and water in a pot,cook with low heat,keep stirring until it turn sticky.,
   off fire.
4.Mix in ingredients A and B together to combine and mix well to form a soft dough into 25 g each.
5. wrap filling with dough.Pace the dough into a ould to set it in shape.knock out.
6.steam for 8 min on low heat. serve.

IKAN MASAK DARAT

IKAN MASAK DARAT

Ingredients;
1 kg ikan tongkol
2 stalk brusied lemon grass
1 cm lengkuas
1 chinese rice bowl thick tamarind juice
salt to taste
10 chilli padi
2 red chilli,2 green chilli
3 pcs gelukor
1 bowl thick santan

spices to grind;
10 dtied chilli
2 tsp cummin seed
1 tsp sweet cummin seed
1 tbsp corriander seed
20 shallot.

 Method ;
In a large bowl put in the tamarind juice,lemongrass lengkuas,assam gelukor chilli padi,red and greenchilli and ikan tongkol  cook till boil. Add in the spices pasteand cook till the gravy left half,lastly add in the santan  to cook until the gravy is thicken. Dish and ready to serve.

CURRY PUFF

CURRY PUFF

INGREDIENT:
soucre;jintan manis

400g flour
1/3 cup cooking oil
3 tbsp marjerin
1/2 cup cold water ( Plain water add Some ice cube)
3 tbsp rice flour
2 tbsp of potatoes flour ( I do not add)

For filling;
5 pototoes
1 small tin of sardine
1/2 big onion, cut into small cube
3 tbsp grind chili paste
1 clove garlic ,minced
salt

Pastry skin;
In a large bowl put in flour ,rice flour,potatoes flour mix well,add in the marjerin mix to look like breadcrumb.Heat the 1/3cup cooking oil to get the hot oil.slowly use  a spoon to put oil to the flour batter till well combine. Slowly add in the cold ice water to the flour batter and knead into a soft dough
adjust water to get the right soft dough. wrap the dough in cling plastic  and put in the fridge for 1 to 2 hour.

Filling;
Peel the potatoes and cut into cube.mashed the sardine into paste.put side.Heat a wok fry,the chilli paste and garlic till gravy thicken,put in the cube onion,sardin,lastly add in the potatoes and a cup of ofwater to cook. add salt to your taste and continue to cook until the is thicken and the potatoes till cook

PICKLED FRY FISH

This is the thai recipe that given to me by my friend who lived in kelantan. you can use overnite fry fish, Some time I will purposely fry  the fish to make this dishes.

Pickled fry fish

7 ikan kembong or any kind of fish

seasoning;

2 stalk of serai - sliced thinly

6 shallot          -peel and sliced thinly

chilli padi         - sliced thinly

fish sauce        -2 tbsp

lime juice          - adjust to your own taste.

method; 

fry the small fish till golden brown or cook.dish out once is cook.Separated the meat and the bone.

Use a mortar to pound the fish meat  or you can use your hand to crush to small pieces. In a large bowl,put in the fish meat and all the seasoning  use a spoon to stir till will mix. ready to serve with rice. 

BUAH CERMAI

PICKLES BUAH CERMAI (YEW KAM)

In my back yard there is an  old cermai tree. This season do not grown much.Just enough to make a medium bowl of this pickles. Is was taught by my friend 's mother. I do not use artificial sugar.
This morning I pluck it down to make some sweet pickles.

Very simple, wash the buah cermai,put in the colander to drain the excess water. put into a pot,add some amount of salt to marinate for a few hours,the salt will turn to water,drain off the salt water.
And put back in the pot,this time have to add two medium bowl of sugar ,stir to mix well and let it
it marinated for a few day,cover it. After a few day ,open the cover the sugar is already melted.IT can be eaten.Put into a small  jar with closed air tight cap.

MOCHI

In my teen years,I have watched my dad making this mochi using the traditional way.HE mixed the glutinous rice flour with sugar and slowly mix  some water into a non sticky dough.  Roll the dough into small ball and flatten it.In a big pot of boiling hot water,he will put all the small dough ball inside to cook .Once the dough is cook it will float on the surface. he will spoon out all the cook one and put into another earthenware pot,using a wooden spatula to stir all the dough into a smooth  dough by
adding bit of shallot oil in order to get a smooth and chewy dough .It take more than an hours to get done. Seeing him making this mochi  is very tough.None of the children want to learn.
When I have married,have children,my mum friend teach  us the simple way to make this mochi.
so  simple and easy.

MOCHI
 
Ingredients;
500g glutinous rice flour
100g castor sugar
500 ml water
Some fried shallot for stiring

Method;
mix the glutinous flour,sugar and the water and stir to combine well.Pour the batter into a round cake pan.In a wok of hot boiling water, put a tray on and put the tray of batter on top and cover to steam till  cook about an hours. When cook take the cook batter out,using a wooden to stir by adding bit of  shallot oil till the dough is smooth and put into another bowl.

ROLLING FILLING.
Some ground toasted peanut grind into fine powder
Some fried sesame seed
some fine sugar

this three mix together according to your taste. Remember to used two spoon greased with the shallot oil. spoon a tbsp of dough into  peanut powder. Every time you put a tbsp of dough onto the ground peanut,dig the spoon with some oil,so it won't stick to the spoon.Adjust the amount of ingredient s you want to make .Every  100g of flour add 100ml water and 20g of fine sugar.

GRILLED PRAWNS

GRILLED PRAWNS

Some medium sized prawns,Wash and slice open back side and remove intestines.
2 tbsp butter,some black pepper powder, italian mixed herb and salt to taste.

Open the cut part,sprinkle bit of fine salt,black pepper powder,italian mixed herb and brush some butter
on the whole prawn and put into the oven to grill for 10 min on each side at 200c.
serve hot.

Chameleon

Chameleon. This picture taken inside the the house compound . First time Isaw a real life chameleon.

POTATOES DOUGHNUT

POTATOES DOUGHN

Two big potatoes boiled till cook,peeled off the skin and mashed,add enough flour to knead into a non stick dough. Take some dough and roll into a small ball. Use your finger to pork a hole in the middle.
Heat a pot of hot oil,put in the doughnut to fry till golden brown. After cook,take out the doughnut and put onto the kitchen towel . Roll on to the fine sugar coat evenly. Ready to serve.

Pau

BASIC YEAST DOUGH FOR MAKING PAU

INGREDIENTS A: adapted agnes chang

500g pau flour ,sifted (blue key)
1/2 tsp salt
1/2 tbsp instant yeast
100g castor sugar
240ml water
3 tbsp shortening

INGREDIENT B;
1 tbsp double action baking powder

Method;
1 .Mix all the ingredients A together and knead into smooth and elastic dough.
2.Cover with a pieces of wet cloth and leave to prove  until it has double its bulk.
3.Sift B on top of the dough and knead well to distribute the baking powder until the dough is smooth
 again.
4.Cover and rest for 15 min before shaping.

Filling ;
300g pork cut into small pieces
200g yambean (bengkuang),cut into small pieces
1 tsp ginger juice and shallot juice
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken stock granule
3 tbsp water
1 tsp sesame oil
1 tbsp fried garlic oil
2 tbsp diced spring onion
1 tbsp cornflour.

Method;
1.Skin: divide dough into 30g per portion and shape into small ball
2.Filling;  mix all ingredients in one direction and chill for 3 to 4hours before using.
3. Roll skin into rounds, wrap up some filling and shape into pau. Prove for 30 min and steam for 15 mins over high heat

ZONGZI RICE DUMPLING

Chinese sticky rice dumplings better know as 'zongzi', which are tradition,pyramid shaped millet stuffed with various ingredients like pork, chicken,,bean and salted egg yolks,chestnut,mushroom,dried shrimp,then wrapped in fragrant bamboo leaves before being cooked.Every year my dumpling ,the rice
will taste too blanch or salty,same to my sister.So she decided to do the tasting every year,when come to make the dumpling.She will wrote down each time she put the ingredient to get the right taste for the rice. So this the right amount of ingredient been put to fry the sticky rice.

ZONGZI (RICE DUMPLING)

Ingredients;

2 kg. glutinoud rice
3 1/2 tsp full salt
31/2 level  tsp five spice powder
4  soup tbsp fish sauce
3 to 4 tbsp pepper powder
2 1/2 tsp full msg
1 rice bowl shallot sliced thinly.
oil for frying , 2 tbsp of  black soy sauce (depend on how dark you want)

Method;
soaked the rice overnite.Next day drain  the rice and washed a few time until the water is clear,drain
and put to drip the water  for half an hour or more.Add some oil to fry the shallot  till crispy,put in the rice ,fry for a few min,add the salt stir  2 min,add the fish sauce fry a min, add five spice powder,pepper powder,fry 2 min,add msg  fry 2 min and black soy sauce. This time have to fry longer
till the rice is very well  combined.

I give the  rice recipe only.The ingredient is up to individual likes.

GARLIC AND HERBS BREAD

GARLIC AND HERB BREAD

Ingredients;

1 baguete

115g.butter,soften

5-6large garlic cloves,finely crushed or chopped

2-3 tbsp dried herbs (mixed herbs)

1 tbsp ground black pepper

Direction;

1. preheat the oven to 190c. Make the garlic and herbs and seasoning.

2. Cut bread into 1 cm/1/2 inch thick diagonal slices,but be sure to leave them attached at the base so  

    that the loaf stay intact.

3.Spread the garlic and herbs butter between the slices evenly,being careful not to detach them,and then spread any remaining butter over the top loaf.

4. wrap the loaf in foil and bake in the preheated oven for 20-25 min,until the butter is melted and the crust is golden and crisp . Cut the loaf into slices to serve

KOREAN KIMICHI

I have make this kimchi the fourth time. It rich in vitamin and mineral and the spiciness of the chilli contrasts
with the fish sauce and a hints of tangys spring onion.No korean meal is complete without this kimchi.
It can cooked with maggi instant noddle ,add an egg .Can be add to fried rice,porridge. There are many
version of making kimchi.I love the taste of kimchi.



KOREAN KIMCHI
ADAPT ED;AERI KITCHEN

NAPA CABBAGE KIMCHI

Main Ingredients:
1 large nappa cabbage
2 cup raddish
1 cup garlic chives (kucai)
5 green onion  (spring onion)
1 big onion
2 green chilli

Brine Ingredients:
10 cup of water
1/2 cup of coarse seasalt (for salt water)
2/3 cup coarse seasalt (for sprinkling)

Sauce Ingredients:
2 cup water (3 tbsp water mix3 tbsp glutinous rice flour)
1/4 cup sweet apple
1/4 cup onion
1 1/4  cup red chilli powder
1 to 2 tbsp sugar
1/4 to 1/2 cup fish sauce
3 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tbsp salt
2 tbsp sesame seed

Method:
Remove any bad part of napa cabbadges.Cut the cabbages into 4 part
In a big bowl,combine the water and the 1/2 cup salt,stir until the salt dissolved.
Prepare 2/3 cup corse salt. Divide the salt evenly for 4 part of cabbages.Sprinkle the salt inside each leaf.
put more salt on the thicker parts than the thin parts.

Dip the cabbage in the bowl of salt water,put some heavy object on top of the cabbage.So the cabbage to get salted better.Leave it for 4 to 5 hours or until the leaves is soft.

After 5 hours,rinse the salted cabbage twice in a water.Drain the water,set aside for about 2 hour or more,drips out, or you can squeeze the water out.

Mix 3 tbsp of glutinous rice flour with 3 tbsp of water and add into the 2 cup of water,mix well.
Put into a pan,boil it until bubbles on low heat.Keep strirring it will not stick to the bottom.Until you get
a slight sticky gravy.off the heat .put aside to cool.

Cut the raddish very thinly into 2 inches.cut the green onion the same length as the raddish.Cut the garlic chives into 1 1/2 inches.Cut the green chilli thinly and slice 3/4 of big onion thinly.Grind 1/4 of an onion and a
sweet apple to paste.

In a big bowl,add the rice flour mixture,1 1/4 cup red chilli powder,2 cups raddish. Mix everything together.add the rest  of the ingredients: chopped onion,green chili garlic chives,green onion,onion&apple
paste,1 to 2tbsp sugar, 1/4 to 1/2 cup fish sauce,3 tbsp minced garlic,1/2 tbsp minced ginger and 2 tbsp sesame seed,mix all ingredient well.Taste it and salt it to your taste.I added 1/2 tbsp of salt

Spread some of the mixture into each leaf of the cabbage.Make sure all the surface get covered in sauce.
Keep it  in a jar or plastic containers.Keep at room temperature for half a day,then can be kept in the fridge.
Can be consume the same day.

SAMBAL PRAWN

SAMBAL PRAWN

Ingredient:
 30 dried chilli,soaked in water for an hour or till soft.  
Shallot about 6, Peeled,
Garlic 2 clove, peeled
Belacan (shrimp paste)  1inch
1 big bombay onion sliced thinly
1 tbsp tamarind paste soak in a 1/2 a bowl water
salt and sugar

Method
;Dried chilli,shallot,garlic to grind into paste add in the belacan  to blend as well
Heat some oil in the wok,put in the chilli paste stir fry for a few min,add in sliced onion fry till soft add the tamarind water and a bowl of water to boil till gravy is thicken ,using medium flame. Lastly add in the prawm
salt and suagar  according to your taste .when the prawn is cook,off heat and serve.

SPICY STUFFED YUTIAO ROLLS

SPICY STUFFED YUTIAO ROLLS

Buy yutiao from stall,remember to ask the men to fry the yutiao until turn a bit of yellownish is enough,
take out.So the second time you fry the yutiao the colour and the crispy look just nice to eat.

some fish , sotong ,shrimp ,or meat paste, a teaspoon of chilli powder,one tablespoon of kaffir lime
leaves,a few long beans thinly sliced round.

stir chilli powder,shredded kaffir lime leaves and sliced long bean to the fish paste.(I use fish paste)
and   a bit  of salt to taste ,mix well.

cut yutiao into 2 inch lengths. slit open each cut piece and fill the cavities with the seasoned paste.
Don't worry about being neat. you can neaten filling later, while heat up a wok half fill with cooking oil

while the oil is heating,wet fingers with water and press filling firmly into yu tiao.when the oil is hot
fry a few pieces of yutiao at a times,till crisp.drain fried pieces on kitchen towel. Ready to serve.
Can be reheat in slow oven till crisp again.

COCONUT CANDY

COCONUT CANDY

This is the candy that I love to eat. Got the coconut and the condensed milk flavour. I usually wrap the candy
in plastic cone shape and kept in ajar. Can be wrap in sweet  shape too.

COCONUT CANDY

INGREDIENTS:
300 g.grated young coconut
150g. condensed milk
60g. caster sugar
60 butter
1/4 tsp vanilla / any colouring you like

1. Cook the grated coconut,condensed milk and sugar into a pot/wok. Keep stirring over medium heat until the sugar is completely dissolve and thicken

2 .Add in the butter stir well, cook until the mixture can remove from pot or not sticky, or can be form
into dough.

3. Divide the coconut candy mixture into 3 portions,mix with any colouring you like separately,Place them into a square pan,flatten till level and press tightly.Leave to cool,cut into pcs.

INANG - INANG PULUT

 The top picture is the dry and uncooked one. The bottom picture is already fry.
 It is easy to make.


INANG INANG PULUT

Ingredients:
1 kg glutinous rice
1/2 tbsp salt
A drop of green,red,orange colouring.

METHOD:
1. Wash the glutinous rice a few time.Soak in water overnite.

2.Wash and drain the rice.Sprinkle salt and mix well,

3.Put a tray lined with a muslin cloth,put the rice on tray,spread evenly.Steam for half an hour . After steaming for a few min,open the lid sprinkle some water,cover and cook till the rice cooked,not too soft

4. Once it cooked,divide the rice to four portion,add adrop of any colouring you like,mix it uneven,so you get some lighter colour, darker colour and some white.

5.Put back to steam for 10 min.

6.when cool ,get any  jar plastic round cap,wash wipe and dry.Grease with a drop of oil.Put a tbsp  of
cooked rice on to the cap .Press lightly  and tap out  onto a big plate and put out to dry in the hot sun for
2or 3day

7. Put in a wok of hot oil, deep fry till it expand and cook throughly. Take out and when cool ,put in an airtight container.Crispy and slight saltiness as snack.

GREEN PEPPER

GREEN PEPPER

This is another korean side dish,goes well with noodle or rice and other dishes. Is not hot,  I make this side dish a few time can be consumed the same day.Usually a small portion.


Main Ingredient:
Adapted:  Aeri kitchen

8 green chilli
2 tbsp soybean paste
1 tbsp minced garlic
1/2 tbsp sesame oil
1/2 tbsp sugar 1 tsp sesame seed.

Method;

1.About 8 green chilli, wash the chilli.
2.Cut them into 1/2 inches in chunk.
3.Mix 2 tbsp soybean paste,1 tbsp minced garlic,1/2 tbsp sesame oil, 1/2 tbsp sugar and 1 tsp of sesame
seed together.
4.combine the pepper and the seasoning paste.
5.Mix everything gently ,store it in the refregerator.

THAI DESSERT RED RUBIES

 

THAI DESSERT

Ingredients; A

300g water chestnuts,peeled,finelydiced

pink colouring

1/2 cup tapioca flour

(B)150g sugar 

500 ml water 

6 pandan leaves

(C) 200ml thick santan

  pinch of salt

 crushed ice

Method;

1. Dissolve colouring in water.Soak water chestnuts into the food colouring until coloured.Strain 

 and set  aside.

2. Put tapioca flour in a plastic bag,addin the water chestnut,Shake well until all diced water chestnuts are well cooked.

3. Pour water chestnuts in a colander and shake away the excess flour.

4.Add water chestnuts into boiling water and simmer for 3 min.Drain and plunge in cold ice water.

5. To serve,put in the water chestnuts in a bowl add in (B) and (C) to taste.

CHEESY BOILED POTATOES

CHEESY BOILED POTATOES

My aunty  got this recipe from her good friend. She did cooks this dishes to let me try.I like it and is easy
to make .you can make a day earlier and kept in the fridge and put it in the oven to cook for a few min.

Ingredients;
1 kg medium russet potatoes  from usa ( 5 potatoes)
1 tbsp butter
1 1/2 tbsp mayonnaise
1 tsp dried parsley
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper

For the topping;
100g shredded ham
60g cheddar cheese
60 grated mozzarela cheese

Method;
1. Wash and scrub clean the whole potatoes.
2. Put the potatoes  into a pot to boil till cook through, don't overboil.
3. After cooked,drain off the water,let it cool
4.Use a spoon,scoop out the pulp,leaving a bit intact to the potatoes skin.
5.Put the pulp in a bowl,add butter,salt,pepper ,mayonnaise,dried parsley,dried oregano and mashed
   and mix well.
6.Scoop the mashes pulp back to the potatoes shell,top with the shredded ham .Lastly top with grated cheddar sheese and grated mozzarela cheese and put in the oven to bake. for a few min or till the cheese slighty brown.

UDANG PEDAS NENAS

UDANG PEDAS NENAS


This is a nyonya dishes,a bit sour,sweet . Goes well with a bowl of rice. The recipe have  been with me for a
long time.This is my first time to cook this dishes.My family likes it.

Ingrredients:
500g fresh prawns
1/2 small pineapples,cut in cubes
1 litre water
1 tbsp salt
2 tbsp sugar
3 pcs.dried whole tamarind skin.

FOR rempah paste
50 lengkuas,sliced thinly
1 level tsp turmeric powder
120 shallot peeled
8 fresh red chillies,whole
30g belacan (shrimp paste)

1.Heat some oil in the wok,add rempah paste to stir fry for a min.
2.Add pineapple cubes
3.Add in the tamarind skin and a litres of water( with this recipe you don't need to soak the tamarind)
4.Bring to a boil,first on high flame for 10 min.Once its boiling turn down the heat and simmer for 1/2 an hour.Add sugar and salt to taste.Put in the prawn boil for a few min till the prawns are cooked
5.You can keep this gravy overnight in the fridge as it will be more tasty.The next day bring the mixture to fast boil,simmer for a few min.Then add in the prawns,cook until the prawns are tender.

FRIED RICE NOODLES

 
To fry the rice noodles ,the wok must be heat first,put in the oil,grease the whole wok with the oil,
you have to use low heat to fry till rice noodles is soft. It won't stick to the wok.


FRIED RICE NOODLES

Ingredients;

500g rice noodles
2 eggs
2 chopped garlic,2tbsp

(B) 1small bowl each: Fishcake,prawns, squid meat
(C) 3 tbsp fish sauce, 1 tbsp soy sauce.
(D) 30 g spring onion, 150 g bean sprout,5 red chilli

Method:

1.Heat 4 tbsp of oil in a wok,stir fry garlic until fragrant. Add in ingredient (B) and stir fry until cooked.

2.Beat in eggs and stir fry well.Add in rice noodles and ingredients (C) stir fry well.

3. Lastly add in (D).stir fry well and serve hot.