Ingredients /nutrition
- 220 ml vegetable oil
- 2 egg bean curds, cut into bite size pieces
- 3 tsp sesame oil
- 4 slices ginger
- 1 tbsp grated garlic
- 1 sliced carrot
- 120 g sliced roasted pork
- 100 g prawn
- 80 g green peas
- 150 ml water
- 1 tbsp oyster sauce
- 1 tsp salt
- 1 tsp corn flour mix with 25 ml water
- 1/2 tsp pepper powder
Methods / instructions
- Heat oil in a pan and deep fry egg bean curd until golden brown.
- Remove from heat and drain on kitchen paper towel.
- Heat sesame oil in a claypot, saute ginger and garlic until fragrant.
- Add in remaining ingredients and cook for 3-5 minutes.
- Serve immediately.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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