Wednesday, September 17, 2008

Black Hokkein Spaghetti

1 lb dried thick spaghetti
4 cloves garlic, roughly chopped
2 shallots, sliced thinly
1 cup medium size prawns
1 cup sliced meat- chicken, pork or beef
1/2 cup squid, pineapple scored or cut into rings
3 cups Choy Sum, cut into 2 inch length. (maybe substituted with
Bok Choy aka Nappa Cabbage
3 eggs (beaten)

3 tablespoon dark
1 tablespoon light soya sauce
1 tablespoon oyster sauce
2 teaspoon sugar
1/4 teaspoon pepper
3 teaspoon cornflour
1 cup of water

  1. Boil spaghetti according to the box. We use Barilla Thick Spaghetti - boil until al dente only, 12 minutes.
  2. Mix sauce ingredients together in bowl.
  3. Heat oil in a wok or large saucepan. Add sliced shallot, fry until translucent. Add garlic and fry until just golden brown.
  4. Add the meat, fry for 2 minutes or until just cooked.
  5. Add prawns and squid, fry another minute or 2 until prawns just turn opaque.
  6. Pour in sauce and bring to a boil.
  7. Add noodles and vegetables. Cook for 2 minutes till vegetables are done and noodles are heated through.
  8. Serve .

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