Fried Kway Teow (Malay-style)

Literally translated, this dish is called Fried Flat Noodles.  The malay version is less oily and does not use any lard.  The dish normally incorporates beef or chicken to cater to the Muslim malay population.

Ingredients (serves 4 persons):
400 g flat rice noodles
250 g chye sim (chinese mustard) or spinach, to be cleaned and cut into 7 cm lengths
200 g lean beef, to be sliced
250 g fresh prawns
6 fishballs, to be sliced
salt to taste
4 tbsp cooking oil

To be mixed together:
1 tsp ground white pepper
2 tsp cornflour
3 tbsp light soy sauce
1 cup water

Pounded/Blended Ingredients (to be coarsely pounded/blended):
5 shallots, to be sliced
2 pips garlic, to be sliced

Method:
If using dried noodles, prepare according to packet instructions and drain.  Or heat a big pot of water over medium heat.  Once the water is hot (not boiling), add noodles and cook for about 6 to 8 minutes.  Once noodles are soft, drain into a colander.  Leave aside.

Heat oil in a wok and add the pounded ingredients.  Stir-fry until fragrant.  Then, add sliced meat and stir well until it changed colour.  Add prawns and fishball slices.  Mix thoroughly. Then, add the cornflour mixture and bring to a slight boil.  Season with salt to taste.

Lastly, add kway teow noodles and mix thoroughly.  Serve immediately with sliced chillies in soy sauce.

Bon Appetit!