Well I am officially back from holidays and absolutely exhausted by it was a good trip and we saw many places and took many photos. It will take a while for me to sort through those photos but don’t worry, will let you know when it’s posted on my Flickr account!
Having my parents here means I get home cooked meals without lifting a finger! I have been very spoilt by my parents, and almost don’t want them to go back to Malaysia! But they will be going home in two days so I suppose I’ll just make the most of it while they’re still here. With that said, they’re actually out at Victoria Market right now with my cousins – I just don’t have the energy to go out and do tourist things anymore, especially since we have a bub on the way… yes, you heard that right. If you’re reading this line, and if you are reading this blog entry instead of just skimming through, yes I am 8 weeks pregnant and due on the 13th of December 🙂
Anyway, I figured since I haven’t posted a real recipe blog post in a while – and since I’ve cooked this Char Kuay Teow for lunch today while parents were out sightseeing, why not post this. It is a very simple version of Char Kuay Teow, perfect for those days when you need a quick and easy meal.
2 tbsp olive oil
1 packet fresh flat rice noodles
100g fresh bean shoots
150g seafood mix – mussels, prawns, squid and fish
2 tbsp oyster sauce
1 tbsp kicap manis (sweet soy sauce)
1 tsp light soy sauce
Salt and pepper to taste
Heat olive oil in wok on high heat. Add seafood mix and cook thoroughly until fish is no longer translucent and prawns turn pink, approx. 3-4 minutes. Push seafood to one side of the wok and crack both eggs open and cook in wok. Season lightly with salt. Use spatula to break the yolk lightly and fry egg into an omelette before mixing in with the seafood.
Add flat rice noodles, oyster sauce, kicap manis and light soy sauce. Stirfry for a few minutes until the noodles are tender and mixed in well with the sauce. Add some pepper to taste. At the very last minute before serving, toss in fresh bean shoots.
Serve hot and garnish with fresh coriander.