2 precooked cintan noodles
1/4 cup fishcake, sliced
1/4 cup lean pork/chicken, sliced thinly
1 tomato, cut into wedges
1 egg
3 crabstick, cut into 3 sections
Fried anchovies (ikan bilis)
Cabbage
Bean sprouts
2 tbsp sunflower oil
Pork/chicken marinate seasonings
1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
Pepper
Paste (to be blended/grinded)
1 small size bombay onion
2 shallots
2 red chilli, seeds removed
4 cloves garlic
Seasonings
2 tbsp tomato sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1 tbsp sweet sauce
1/2 tsp dark thick sauce (for colouring)
Pepper
Method
1. Marinate sliced lean pork/chicken with the seasonings for 1-2 hours.
2. Heat oil is a pan, stir fry sliced pork/chicken till almost cooked. Set aside.
3. In the same pan, cook the blended paste till fragrant. Add tomato, sliced meat, fish cakes and crabstick, quickly fry it for 2 minutes.
4. Add precooked cintan noodles, use a pair of chopsticks to help loosen the noodles. Pour all the seasonings, mix and combine until the noodles are evenly coated with the sauces.
5. Add cabbage and bean sprouts, stir and fry it, leave it at one side of the pan with the noodles.
6. Crack an egg, leave it to cook at the bottom, slowly flip it and combine with noodles.
7. Lastly, add fried anchovies. Dish up.
8. Garnish with some cucumber. Serve hot with sambal chilli (optional).
