Lo and behold, after getting Hexclad, I am finally digging into my throve of recipes to try. I haven't followed any specific recipe but worked around the key principles. My main purpose was not to be too oily (didn't end up so) and not to have the noodle break up too much.
Ingredients (serves 2)
500g fresh kway teow
3 lap cheong, sliced diagonally
3 eggs, beaten
9 to 10 prawns
8 -9 fishballs, halved or sliced fish cake
small bunch of bu chu (8 to 10 stalks)
handful of bean sprouts (roots removed if preferred)
2 tsp of baking powder
1 tbsp corn starch
2 tsp fish sauce
2 tbsp Dark soya sauce + 1 tbsp (wet)
1 tbsp Light soya sauce
1 to 1.5 tbsp cooking caramel (enough to coat) + 1 tbsp (wet)
5 cloves of garlic, smashed
1 tbsp Hsaosing cooking wine (wet)
1 tbsp rose cooking wine (wet)
Salt and pepper to taste
Method
1. In a bowl, separate the noodles. Peel off noodle by noodle. Depending on the brand, there might be enough oil to do so, if not, heat up in microwave 1 min to loosen then peel off one noodle at a time. Do not soak in water!
2. Prepare all the ingredients so that stir frying can be a rapid process. First, coat the noodles with light soya, dark soya and cooking caramel. Toss the noodles gently to coat and be careful not to break up. Ensure well coated and add more cooking caramel if required so the colour is dark enough. Cooking caramel is not salty (unlike soya sauce) and not very sweet so can use more.
3. Next, to marinate the prawns, coat with 1 tsp of baking powder. Leave for 5 minute then wash off and pat dry. Add the fish sauce, corn starch, dash of pepper and mix well.
4. Beat the eggs with a pinch of salt and pepper.
5. Cut the other ingredients - slice lap cheong diagonally, smash the garlic, clean and trim the bean sprouts. For the bu chu, cut off the white ends and keep them separate. Then, cut the green stalks into thirds.
6. Heat up a wok on medium heat. When heated enough, add 2 tbsp of oil. Add the prawns and leave to cook for 1 minute on one side before flipping. After another minute, toss.
7. Pour the egg on top and leave to cook for about 2 minutes. Once the edges are dry, push the cooked egg curds to the centre of the wok so that the uncooked liquid egg is able to flow out to the edge of the wok and cook. Once prawns and egg are both ¾ cooked, remove from the wok.
8. Without adding any more oil, add in the lap cheong. Once the oil has rendered, add the garlic and fry till aromatic (about 10 seconds). Don't let them burn.
10. Add the fish balls and stir fry until warmed up. Remove lapcheong, garlic, and fishballs from the wok.
11. Finally, add 2 tbsp of oil and pre-heat. Add the white talks of the bu chu and stir until fragrant.
12. Add the noodles and toss to coat with oil. Allow to slightly char, turning up the heat if required but don't burn the wok! (Hexclad prefers medium high heat to high heat, when stuff starts to stick).
13. Add the leafy green stalks of the buchu and bean sprouts and toss until well mixed. Add back all the other ingredients and toss to mix well.
14. Remove from wok and serve immediately.
WET-style
To make the noodle slightly more saucy and KL style, following changes are required:
1. Add baking powder to the prawns. Leave for 15 mins. Wash and pat dry. Marinade prawns in hsaosing, cornstarch, pepper and fish sauce. After 15 minute, drain the prawns and pat dry. Reserve the marinade and add 1 tbsp rose cooking wine.
2. To the kway teow and rice/Hokkien noodles, add 1 tbsp light soya sauce, 2 tbsp dark soya sauce and 2 tbsp cooking caramel.
3. Follow the same steps to stir fry as per Dry-style but strain out the noodles from the marinade and be careful not to pour the noodle marinade sauce into the wok.
4. After the bean sprouts and chives have been added to the noodles, stir fry for a few minutes. Drizzle the leftover prawn marinade and noodle marinade around the edge of the wok and continue to stir fy.
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