Friday, 25 March 2016

Hokkien black noodles

This black sauce noodles dish is different from KL black Hokkien noodles dish. Singaporean noodles is not so black and use less black soya sauce. Nevertheless it 's just as tasty as the KL version. But this is my own version of Black Hokkien noodles.

Hokkien Black Noodles

500 gms yellow noodles
300gms Wong bok or Baby kailan
10 medium prawns
200gms Fish fillets
1 tsp minced garlic


Marinade prawns and fish fillets with some salt and pepper.
Leave aside for later use.
Heat up 1 tsp of oil and fry garlic then pour in 1tbsp light soya sauce, 1 tbsp oyster sauce and 1/2 tsp dark soya sauce.
Then add in 750 ml water and bring to a boil.
Add in noodles, Wong bok and braised for 5 mins.
Remove cover, add in prawns and fish fillets.
Cook until prawns turn pink and fish fillets are cooked.
Seve hot with pickled green chillies or sliced red chillies.

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