Fry Clam Kuey Teow Mee

Fry Clam Kuey Teow Mee

500 g kway teow n mee
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact(but i ddnt leave the tail intact)
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
1 tbsp shrimp paste(ha kao) mix with 1 cup hot water to dissolve
2 eggs (optional)
1/2 cup water( add into the noodles so that the noodles doesnt stick)
2tbsp pork lard if have otherwise replace with cooking oil

Seasoning

1 tablespoon light soya sauce
salt and pepper
dark soya sauce
Oyster sauce.
1 tsp chicken powder

DIRECTIONS

Mix seasoning ingredients in a bowl together with the shrimp paste above.

Heat wok with 3 tbsp oil or 2 tbsp pork lard until hot and fry chopped garlic until light brown.

Add prawns .

Fried until fragrant.

Push all the fried ingredients to one side and add in kway teow.

Stir-fry the kway teow quickly and add seasoning

Sprinkle with a little water and add in the shrimp paste mixture and mix in all the fried ingredients together.

Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.

Cover the egg with all the ingredients and stir-fry evenly.

Add beansprouts and chives and cockles and stir well.

Can add in chilli paste if desire for a bit of spice taste.

Do not overcook.

Remove the dish to a plate and serve hot.

Swiss roll with mayo chicken floss

Swiss roll with mayo chicken floss

4 egg yolks
40ml oil
60ml fresh milk/water
20 gm castor sugar
80 gm cake flour
1 tsp vanilla

4 egg whites
50 gm sugar
1/2  tsp COT( cream of tartar)

Method
Whisk egg yolk, sugar and beat till pale. Then add oil, milk to well combine.
Add vanilla and sift in flour and gently mix till smooth.
Beat the egg whites till foamy then add in COT and beat for 1 min then add in sugar in 3 batches till stiff peak.
Then gently fold whites in 3 batches into yolk batter and mix until no more whites to be seen.
Then divide batter into 2 equal in separate bowl if you want colour then add in colour and gently mix.
Then pour in lined pan 12" x 12"  alternating the white batter and colour batter or anyhow pattern you like.
Then bang pan on counter to release any air and bake in preheated oven 180 deg for 25 min or until brown.

Remove from oven once bake n remove the cake from pan and let cool for 2 to 3 min then place a parchement paper on top and quickly roll and leave aside until fully cool.
Then unroll and remove the top parchment paper and spread mayo and sprinkle chicken floss and roll up.
Remove the bottom parchment paper too and store in fridge until harden then slice.