Tuesday, 10 May 2011

Fried Tang Hoon with Seafood Sauce

  • 200g Tang Hoon or Vermicelli
  • 50g Kang Kong (morning glory) cut into 1" length   
  • 50g cabbage, cut slide 
  • 100g slid pork, or seafood mix 
  • 2 eggs
  • 2 clove garlic, minced
  • Oil for frying
  • 1 tsp light soy sauce
  • 2 tbsp seafood sauce
  • 1/2 tsp sugar 
  • 1 tsp oyster sauce
  1. Soak tang hoon in water until soft and drained.
  2. Oiled the wok, scrambled eggs & remove.
  3. Fry garlic till fragrant, add meat and fried till cook and vegetable, fried eggs, salt, sugar, and all sauce, continue to fry for a min and then add tang hoon, and stir fried till all combine and serve. 

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