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Salted Egg Wet Kuey Teow
- Heat and season wok by wiping a thin layer of oil around it with a paper towel. When wok is hot enough (layer of oil is dried), add cooking oil and wait until it reaches 180 - 200°C.
- Add curry leaves and bird’s eye chilli. Season with salt. Next add 2 tablespoons of aromatics, chilli ‘boh’ and fry fish cake/ prawn until fragrant.
- Quickly add salted egg yolk powder, dark sauce mixture, water, dried shrimp and torch ginger. Add butter and cook until small bubbles start to form on surface.
- Reduce to low heat and add Whip & Cook, stirring well (ensure combined well, but don’t overcook). Add kuey teow, bean sprout and chives.
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