滑蛋河粉 Wa Tan Ho Fun

主要食材

上汤

姜/蒜

鸡肉/虾(用酱油 料酒 胡椒 薯粉腌制）

鱼饼

蛋

菜心

粿条（热锅添油，加入黑白酱油翻炒至微焦）

做法

热锅添油爆香姜蒜

下鸡肉和鱼饼翻炒

倒入上汤，加盐与胡椒（麻油鱼露，加一点也好啦）

水滚后下青菜与虾煮熟，勾芡

关火后从高处倒入蛋液，搅拌

把羹淋在超好的粿条上

完成！

Main Ingredient

Soup Stock

garlic & ginger

chicken & prawn (marinate with soy sauce, cooking wine, starch, pepper)

fish cake

egg

Veg/choy sum

kuey teow (stir fry with dark and light soy sauce until a little burn at the edge)

Steps

Stir fry garlic and ginger until fragrance

add chicken and fish cake fry until cooked

add soup stock and boil, add salt/pepper (sesame oil/fish sauce optional)

once boiled, add veg and prawn

Then, add in starch to thicken the sauce

Once everything is cooked, off fire, kept stirring the sauce while pouring the beaten egg 

Pour gravy over the kuey teow! Voilà！

Tips:

It's easier/faster, if you use 2 frying pan.