I remembered this was one of the first local dishes i cooked for Ben and his parents. Looking back, my cooking skills have improved by leaps and bounds! I have tried cooking this a few times and i am finally happy with this recipe! This is a very popular dish in Singapore with a bad reputation for being unhealthy. Traditionally, this is fried with pork lard and served with extra crispy fried pork lard (like many local dishes, i know, we are very unhealthy people lol!). I made this a healthier version, fried with olive oil. I could not find any blood cockles so i omitted it, feel free to add it in for a more authentic dish!
- 5 cloves garlic, chopped
- 2 lup cheong (dried chinese sausage), sliced
- 1 fish cake, sliced
- 3 eggs, beaten
- 200g fresh kway teow
- handful of bean sprouts
- Chye sim
- 100g yellow noodles, slightly undercooked
- blood cockles(optional)
- Sauce mix: 4 tbsp sweet soy sauce (kecap manis), 1 heaped tbsp thick dark soy sauce, 3 tbsp light soy sauce
- Chives/ spring onions
- In a hot wok, heat oil and saute garlic until fragrant.
- Fry lup cheong and fish cake until lightly brown. Push everything to a side, add in eggs. When eggs are cooked, mix everything together.
- Add in kway teow, bean sprouts and chye sim. When the veggie starts to wilt, add in noodles and cockles.
- Pour in sauce mix, toss well.
- Add in chives or spring onions, fry briefly.