This is a recipe that I cooked on 21
September 2019, 29 March 2022 and 28 October 2023. On 13 August 2024 I finally came up with quantities that I liked.
There's an interesting
story behind it. Potentially it's a candidate for a vegetarian version, replacing the
squid with more potato or dofu.
Ingredients
Per portion
| quantity |
|
ingredient |
|
step |
| 180 g |
|
Hokkien noodles or similar, cooked |
|
1 |
|
|
| 40 g |
|
onion |
|
2 |
| 20 g |
|
garlic |
|
2 |
| 40 g |
|
squid tubes |
|
2 |
| 60 g |
|
firm dofu |
|
2 |
| 60 g |
|
fresh tomato |
|
2 |
| 60 g |
|
cooked potato |
|
2 |
|
|
| 40 g |
|
soya sauce |
|
3 |
| 15 g |
|
dark soya sauce |
|
3 |
| 30 g |
|
sambal ulek |
|
3 |
| 15 g |
|
tomato sauce |
|
3 |
|
|
| 1 |
|
egg |
|
4 |
|
|
|
|
oil |
|
5 |
|
|
| 60 g |
|
taugeh |
|
8 |
| 3 fronds |
|
karuveppilai (curry leaves) |
|
8 |
|
|
|
|
lime segments |
|
9 |
Preparation
-
Loosen noodles in hot water, then drain.
-
Cut squid, dofu, tomatoes and potato into cubes. Cut onion finely, crush garlic.
-
Fry dofu until browned.
-
Prepare sauce mixture.
-
Beat eggs and reserve.
-
Heat oil, fry onion, then garlic gently until glassy.
-
Add tomato and cook until soft.
-
Add squid, dofu and potato cubes and fry over high heat until cooked. Add
noodles and sauce ingredients. Mix well and cook until hot.
-
Add karuveppilai, taugeh and beaten eggs. Cook until eggs have set.
-
Serve with lime
segments.
