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Kuey teow Kung Fu

  • Difficulty

    super easy

  • Serves

    2

  • Preparation time

    20min

  • Total time

    45min

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Ingredients

  • water
    1000g
  • teow cake
    250g
  • teow cake
    30g
  • oil
    20g
  • onion, cut in slices
    100g
  • carrots, cut in thin slices
    30g
  • rice wine
    20g
  • fish cake, cut in pieces
    100g
  • chicken fillets, cut in pieces
    100g
  • chicken broth
    300g
  • pak choy, cut in pieces
    100g
  • squids, cut in rings
    100g
  • five-spice powder
    1teaspoon
  • salt
    0.5teaspoon
  • red chilli, cut in thin slice
    1sprig
  • corn starch, mix with 2 tsp water
    1teaspoon

Preparation

  • step 1

    Place water into mixing bowl.

  • step 2

    Press control knob and heat 10 mins/100°C/speed 1.

  • step 3

    Add teow cake into mixing bowl.

  • step 4

    Press control knob and cook 2 mins/100°C/reverse speed 1. Drain the liquid and transfer into a bowl then set aside.

  • step 5

    Place garlic clove into mixing bowl.

  • step 6

    Press control knob and chop 5 sec/speed 8. Scrape down sides of mixing bowl with scraper.

  • step 7

    Add oil, onion and carrots into mixing bowl.

  • step 8

    Press control knob and saute 3 mins/120°C/speed 1.

  • step 9

    Add fish cake, chicken fillets, chicken broth and rice wine into mixing bowl.

  • step 10

    Press control knob and cook 3 mins/100°C/reverse speed 1.

  • step 11

    Add pak choy, squids, five-spice powder, salt and chilli into mixing bowl.

  • step 12

    Press control knob and cook 3 mins/100°C/reverse speed 1.

  • step 13

    Add corn starch-water mixture into mixing bowl.

  • step 14

    Press control knob and cook 1 min/80°C/reverse speed 1. Pour onto the cooked teow cake.

  • step 15

    Serve hot.

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