Kong Nam Noodles

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A: (1 serving)
2 skein wantan mee (loosen noodles)
½ tbsp minced garlic

Ingredient B:
4 baby corns (cut into halves)
4 slices carrot
Some cauliflower
3 pieces prawns
3 slices lean pork
1 mushroom (soaked, cut into half)
4 button mushrooms
A few slices fish cake
400ml superior stock
1 egg (beaten)

Seasoning:
1 tbsp soy sauce
1 tbsp oyster sauce
A little salt
A little pepper
1 tbsp Chinese cooking wine

For thickening:
½ tbsp tapioca powder
½ tbsp water

For garnishing:
1 century egg (cut into 4 pieces)
4-5 slices pickled young ginger

Method:
1. Heat up 2 bowls of oil. Deep-fry wantan mee over medium heat till crispy. Drain off excess oil and put it onto a plate. Set aside.
2. Leave 2 tbsps oil in wok. Sauté garlic. Add in superior stock. Cook over high heat till it boils.
3. Add in ingredient B. Cook for a while. Add in seasoning to taste.
4. Add in thickening, then add in some oil and Chinese cooking wine. Turn off the heat and add in egg. Stir well.
5. Pour no.(4) over no.(1). Decorate with pieces of century egg and pickled young ginger. Serve hot.

Fried Black Pepper Udon

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A: (for 1 serving)
1 packet udon
3 pieces prawns
A few slices chicken meat
A few slices fish cake

Ingredient B:
Some bean sprouts
Some shredded carrots
1 egg (beaten)

Seasoning:
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp black pepper (ground)
½ tsp pepper
1 tbsp chilli giling

Method:
1. Heat up 2 large bowls of water till it boils. Scald ingredient A till cooked. Remove and drain off excess water. Set aside.
2. Heat up 3 tbsps oil in wok. Add in beaten egg, stir quickly. Add in bean sprouts and shredded carrots. Fry for a while.
3. Pour no.(1) into wok. Stir for a little while. Add in seasoning, fry over high heat till well mixed. Dish up. Serve hot.