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Ladna Flat Noodles

250 g                             Kueh Teow
½ tsp                              Kicap pekat
½ tbsp                           Cooking oil

Ingredients: gravy
350 ml                           Water
1 clove                           Garlic, smashed
1 ½ tsp                           TUMIX® Chicken Stock
To taste                         Salt
½ tsp                               Sugar
50 g                                 Chicken meat, cut into small pieces
3                                        Prawn
20 g                                 Carrot, sliced
2 stalk                            Chinese kale (Kailan), cut
2 tbsp                            Tapioca flour, mixed with some water
1                                        Egg

1. Mix the kueh teow with dark soy sauce, put aside.
2. Heat the cooking oil, stir fry the Kueh teow until cooked. Put aside.
3. For the gravy, boil water in a pot, add in garlic, TUMIX® Chicken Stock, salt and sugar.
4. Add in chicken and prawn. Boil until they are cooked, remove from the pot.
5. Add in carrot and kailan. Boil until they are cooked and remove from the pot.
6. Pour in tapioca flour mixture and stir until thicken.
7. After boiling, turn off the heat and add in egg, slowly stir for a while.
8. Arrange chicken, prawn, and vegetables on the stir fried kueh teow.
9. Pour the gravy on top of the Kueh teow, ready to serve.

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