Ingredients
Serves 2-4 people
500 g kway teow (flat rice noodles), blanched
For the paste
- 15 g shallots
- 10 g garlic
- 15 g candlenut
- 10 g ginger
- 60 g big red chili
- 20g red cayenne pepper
- 10 g dried shrimp
- 5 g shrimp paste, toasted
- 100 ml cooking oil
- 1 chicken sausage, sliced thinly
- 2 beef meatballs, sliced thin
- 20 g leeks, sliced thin
- 30 g bean sprouts
- 30 g green mustard leaves, sliced
- 50 g white cabbage, shredded
- 2 chicken eggs
- 15 g garlic, coarsely chopped
- 9 g tomato sauce
- 9 g chili sauce
- 4 g fish sauce
- 30 g sweet soy sauce
- 9 g oyster sauce
- 4 g white pepper powder
- 2 g salt
- 10 g chicken powder
- 15 g fried shallots