Steamed Turmeric Glutinous Rice aka Pulut Kuning Kukus

Ingredients:

4 cups Glutinous rice

1 tbsp turmeric powder

1 pcs dried tamarind

1 small packet of coconut milk

1 tsp salt

1 tsp sugar

A couple of screwpine leaves ~ to layer on the bottom of the tray

Directions/Instructions:

1. Wash the glutinous rice clean and soak it with turmeric and dried tamarind for 3 hours.
2. Drain the water and rinse well.
3. Place the screwpine or pandan leaves on the bottom of the tray. Pour the rinsed glutinous rice over them and steam for about 20 minutes.
4. While the glutinous rice steams, add the coconut milk, 1/2 cup of water, salt, and sugar to another bowl. Stir well until the sugar dissolves.
5. After 20 minutes, add the coconut mixture, mix the glutinous rice well, and use a spatula to smooth it.
6. Return the glutinous rice to the steamer and steam for another 20 minutes. Done and enjoy!

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil, then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut into half

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil, add the prawn, and cook till the prawn turns pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking. Set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot. Fry the lemongrass and finely ground ingredients until fragrant, about 3-5 minutes. Then, add the ground chili and stir fry until the mixture releases the oil for about 5 minutes.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water into the mixture and bring it. Then add t tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth is boiling, add the ground potatoes and stir until the mashed potatoes dissolve.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing. Pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander. Enjoy!

Note:

To boil the noodles, heat the water until it boils. Add the noodles and soak them for 2-3 minutes before straining them. Rinse the noodles with cold water to stop the heating process and prevent them from becoming mushy.

Begedil (Fried Potato Patty)

Ingredients:

1kg potato

1/3 cup fried shallot

1/2 cup breadcrumb

1/2 tsp Sagaf spices (optional)

1 tbsp black ground pepper

1 tbsp white ground pepper

1/3 cup chopped scallion

1/3 cup chopped coriander

2 tsp salt

Direction/Instruction:

1. Peel the potato skin, rinse, and slice about 1/4" thick.
2. In a hot pot of oil, deep fry the sliced potato for about 5 minutes or till light golden.  Drain with a kitchen paper towel.
3. Mashed the sliced potatoes with a pestle and mortar batches by batches while still hot.
4. Once all the potatoes are mashed, add all the above ingredients.  Mix thoroughly.
5. Season well and shape into medium-sized balls with the palms and flatten lightly.
6. Coated the "begedil" in the beaten eggs and fry till lightly golden browned.

5kg potato

1 cup fried shallots

2 cup breadcrumb

2 tsp Sagaf spices

1 tbsp ground black pepper

1 tbsp ground white pepper

1 cup chopped scallion

1 cup chopped coriander

1 tbsp salt to taste

KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer. Add the chicken, cooked potatoes, and carrots. Mix well and simmer until warm, stirring frequently.
3. Preheat oven to 425 degrees F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While the oven is heating, prepare the pie crust. Combine flour, salt, and shortening in a food processor. Mix until the mixture resembles coarse crumbs, adding one tablespoon at a time until it forms a smooth dough.
5. Divide the dough and use a cookie cutter 4-1/2" in diameter. Place the cookies in the mini muffin pan, pressing in on the sides as needed.
6. Once the filling cools, scoop about 1 tablespoon into each pie cup. Roll out the remaining dough and cut out small circles using a 2 1/2" cookie cutter for the tops of the pies.
7. Whisk together 1 egg to form an egg wash. Brush it on the pies or use milk for a similar effect.
8. Bake the pies for 15-18 minutes or until the crust is golden. Let the pies cool completely before serving.

Legend Carrot Rice

Ingredients:

5 cups Basmati rice

3 carrots (1 shredded, 2 blended and filtered, only 2 cups juice)

3 tbsp condensed milk

1 cup evaporated milk

2 tbsp rock sugar

4-1/2 cup water

Sauteed

4 shallot ~ sliced

1 large onion ~ sliced

5 clove garlic ~ sliced

2" ginger ~ cut matchstick

1 Star anise

1 cinnamon stick

3 cloves

3 cardamon seed

1 screwpine leaves

Directions/Instructions:

1. First, heat 2 tbsp ghee, then add the cinnamon, star anise, and cardamom. Stir until fragrant, then add the sliced onion/shallot, garlic, and ginger. Next, add the screwpine leaves and continue to stir until fragrant.
2. Pour 2 cups of carrot juice, evaporated milk, and water into the mixture. Stir to mix. Then add rock sugar, salt to taste, and condensed milk. Continue to stir to mix. Bring to a boil.
3. Once boiling, add the basmati rice and add the shredded carrot.  Stir to mix together.
4. Transfer the rice mixture to an electric rice cooker and let it cook usually.  Enjoy!

Chicken Rose Penang Style

Ingredients:

1 whole chicken ~ cut 12

225g Campbell Tomato Soup

200g coconut milk

1/2 can of Evaporated milk

4 tbsp condensed milk

1 tbsp almond powder

1 tbsp poppy seed powder

Salt to taste

Cooking oil for frying chicken

Sauteed

1 screwpine leaves

2 large onions ~ sliced lengthwise

2 stalk lemongrass

2 cinnamon sticks

3-star anise

4 cardamon seed

5 cloves

2 tbsp cooking oil

Blend (A)

1 large onion

4 shallot

2" ginger

5 clove garlic

Blend (B)

10 dried chilies

1 medium carrot

1-2 tomato

1/4 cup cooking oil

1/2 cup water

Paste

1 tbsp fennel powder

1 tbsp cumin powder

1 tbsp garam masala

1 tbsp chili powder

Directions/Instructions:

1. Clean the chicken pieces, pat dry, and marinate with salt and turmeric powder.  Set aside for 30 mins.
2. Heat the oil and fry the chicken pieces until 3/4 cooked.  Set aside.
3. Heat the wok and add lemongrass, pandan leaves, and spices.  Once the fragrant smell is gone, add the onion slices.  Saute until the onion turns golden; do not burn.
4. Then add the mixture (A) and stir until the smell rises.  Next, add the mixture (B), tomato soup, almond powder, and poppy seed powder.  Stir it together and let it boil over medium-low heat.
5. Then add the paste mixture and continue to stir it together. Once the sauce has absorbed the oil, add coconut milk, half a can of evaporated milk, condensed milk, and salt to taste.
6. Bring the sauce to a thickening point and add the fried chicken pieces. Stir the sauce well so it does not burn and is coated well.
7. Reduce the heat to a simmer and boil the sauce for 15-20 minutes. Once the sauce has absorbed the oil, remove it to serve.

Pork/Shrimp Wonton Soup (V.2)

Ingredients:

1 packet of wonton skin

Filling

500g minced pork

250g shrimp ~ roughly chopped

1/4 tsp salt

1/2 tsp sugar

1 tsp chicken powder

1/4 tsp ground black pepper

2 tsp sesame oil

1 tsp oyster sauce

2 tbsp green onion ~ chopped

1/2 cup or 50g cabbage ~ finely chopped

3 cloves garlic ~ grated/minced

1" ginger ~ grated

1 tbsp sesame seeds

1 tsp cornstarch

1 egg yolk or 2 tbsp water

Soup

3-liter of water

1 whole chicken

200g Daikon

1 large yellow onion

1 tbsp salt

1 tbsp chicken powder

1-1/2 tbsp brown sugar

2 tbsp fish sauce

5 green onion ~ white part only

3 slice ginger

Directions/Instructions:

1. Prepare the soup by boiling the chicken, daikon, onion, salt, chicken powder, brown sugar, and fish sauce over high heat for 10 minutes.  
2. After 10 minutes, scoop out the foam, then add the 5 green onions and sliced ginger. Reduce the heat to low and let it simmer for 30 minutes. Strain the chicken broth and set it aside for the wontons. 
3. Combine all the filling ingredients in a large bowl to create a creamy mixture. Cover and let it rest for 15 to 30 minutes.
4. Place a wonton wrapper in your palm and put about 1 teaspoon of filling in the center. Brush water on two edges. Fold to seal, pressing out any air. Brush water on one corner, then bring the corners together, pressing to seal. Repeat until all the filling is used.
5. Heat the wonton soup to a boil, then add all the wontons, stirring gently to prevent sticking. Simmer until the wontons are fully cooked and float to the surface.
6. Place the wontons in a serving bowl with the broth, ladle the soup over them, sprinkle with chopped spring onion, and serve!

Chocolate Popiah Cookies

Ingredients:

1 packet Popiah skin

300g chocolate milk (Compound)

1 tbsp shortening

Rainbow sprinkles

Directions/Instructions

1. Roll one sheet of popiah with a bamboo satay stick, and close the end with "glue" (water+flour).  Repeat the whole process till finished.
2. Once everything is done, cut the rolled popiah about 1" and set it aside for about 3 hours before deep-frying.
3. Heat oil on medium and deep fry the popiah until golden brown.
4. While waiting for the fried popiah to cool, melt the chocolate and shorten it over a double boiler.  Set aside to cool.
5. Add the fried popiah to the melted chocolate and coat them evenly.  Then scoop about 1 tsp into the mini cupcake lining and sprinkle some rainbow candy over the top.
6. Once the chocolate hardens, transfer it to the air-tight container.  Enjoy!

Fried Beef Kuey Teow

Ingredients:

300g beef ~ sliced thinly

400g Hor Fun noodle

1 cup bean sprouts

5 Bak choy

1/2 yellow onion ~ slice

5 sliced ginger

3 cloves garlic ~ chopped

1 stalk spring onion ~ 2" cut

3-4 eggs ~ lightly beaten

3 tbsp cooking oil

Marinade (Beef)

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

2 tbsp light soy sauce

1 tsp sesame oil

1 tbsp Shao Xing (Optional)

1/4 tsp ground white pepper

2 tbsp cornstarch

Sauce

2 tbsp light soy sauce

2 tbsp light soy sauce

1 tbsp sweet soy sauce

1 tbsp oyster sauce

1-1/2 tbsp sambal chili

1 tsp ground white pepper

Directions/Instructions:

1. Add ingredients to marinate the beef in a bowl and set aside for at least 30 minutes.
2. Mix all the ingredients for the sauce in a bowl and set aside.
3. Open the package of noodles, gently separate strands from each other, and set aside.
4. Heat wok on high heat till it is smoking.  Add oil and swirl the wok to coat the surface well.
5. Add the marinated beef slices to the pool of oil in the center of the wok. Flip over a few times with a wide spatula to prevent the beef from sticking.
6. Sear and toss-fry the beef slices for about 2 mins till tender and then remove from the wok.
7. Add a bit more oil and swirl once more to coat the wok.  Then, add the onion, ginger, and garlic.  Stir-fry till fragrant, and before the color changes, add the rice noodles and toss them through.
8. Move the noodles to the side of the wok, pour a teaspoon of oil, and add the beaten eggs. Wait for them to set briefly before scrambling and frying them on the side of the wok.
9. Now, toss it in with the noodles. Add the prepared sauce ingredients and toss once again until evenly mixed.
10. Return the beef and add the bean sprouts and spring onion.  Give a final toss and remove it from the heat.

Creamy Tom Yam Pasta

Ingredients:

1 packet spaghetti

300g prawn ~ leave the tail on

1 medium onion ~ chopped

5 garlic ~ chopped

4 kaffir lime leave ~ shredded

2 red bird's eye chili ~ cut

2 tbsp tom yam paste

1 tsp chicken powder

1 tsp sugar

1/2 cup fresh milk

1/2 cup heavy cream milk

Chili flake (Optional)

4-5 tomato cherry ~ cut halves

Directions/Instructions:

1. Cook pasta in salted water until al dente. Drain under cold running water to prevent further cooking, then set aside.
2. Heat the pan and melt 1 tbsp butter. Add the chopped onion and garlic and stir fry until they have a pleasant aroma.
3. Then add the prawns and continue to stir until it is semi-cooked.  Add in the tom yum paste.  Mix evenly for another 1 min or so
4. Pour both fresh milk and cream in and mix gently under low heat.  Add the kaffir lime leaves, chop red chili, chicken powder, and sugar.  Stir to mix for another 1 min.
5. Next, add the cooked pasta and mix the sauce together. Top with tomato cherry and cook for another minute. Sprinkle with chopped parsley or coriander leaves. Enjoy!

Sicilian Pizza

Ingredients:

600g Bread flour

470g water (lukewarm)

4 tsp sugar

2 tsp salt

2 tsp Instant Dry Yeast

Homemade Pizza sauce (recipe here)

Mozzarella Cheese

Pepperoni

Directions/Instructions:

1. Add water, sugar, salt, and instant yeast in a large bowl.  Stir to mix.
2. Then add the bread flour little by little to mix into a dough
3. Cover and let it sit at room temperature for about 3 hours, or cover it and put it in the refrigerator overnight; then let it warm up tomorrow and cook the pizza.
4. Punch the dough down, then use your fingers to pull it towards the center. Slowly spin the bowl, then spin everything back up on top.
5. Spread olive oil on the pan, add the pizza dough, and stretch it evenly to the corner of the pan. Cover the dough and let it sit for an hour.
6. After an hour, use your fingers and put tiny indents, do not push too hard, just want to get some indentations throughout the pizza.
7. Next, evenly spread the pizza sauce over the dough. Sprinkle the mozzarella cheese over the sauce and top with pepperoni.
8. Bake the pizza in a preheated oven to 500 degrees F for about 18-20 mins.

Chicken Dum Biryani Electric Cooker

Ingredients: (Marinate)

1kg Chicken mix

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tbsp turmeric powder

1 tbsp chili powder

1/2 tbsp Kashmir chili powder

1 tbsp cumin powder

1 tbsp coriander powder

1 lemon ~ juice

2-3 tomatoes ~ chopped

1 cinnamon stick

1/2 tsp black peppercorn

1 tsp cumin seed

1 Anise-star

4 Green cardamon

1 black cardamon

2 bay leaves

1/2 cup chopped coriander leaves

1/2 cup chopped mint leaves

2 tsp salt

4-5 tbsp yogurt

4 tbsp cooking oil

1 handful fried shallot ~ crushed

Rice

4 cups Basmati rice ~ soak

2-liter water

3 tbsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1 cinnamon stick

1 Anise-star

2 bay leaves

4 green cardamon

1 black cardamon

1/2 cup cooking oil

2 tbsp lemon juice

Directions/Instructions:

1. Marinate the chicken with all the marinade ingredients in a large bowl.  Cover and put it in the fridge for 30 minutes or overnight.
2. Turn on the electric rice cooker and add water.  Add all the rice ingredients except Basmati rice and bring to a boil.
3. Once the water starts boiling, add the soaked Basmathi rice.  Don't cook till the rice is 70-80% cooked.  Drain off all the water and move the rice into a different strainer/bowl.
4. Return to the electric cooker and spread 2 tbsp of clarified butter (ghee) on the base without turning it on. Next, place the marinated chicken on the base and cook for about 20 minutes until the juices/water appear.
5. Sprinkle 1/4 cup coriander leaves, 1/4 cup mint leaves, and a handful of fried shallots.  Then add 2 tbsp of clarified butter (ghee) on top.
6. Next, add the semi-cooked rice, sprinkle with the leftover chopped coriander, mint leaves, fried shallots, and clarified butter (ghee), and close the lid.
7. Cook until the button flips, keeping it warm. About 15 minutes later, open the lid and fluff the rice. The mint and coriander leaves have also changed color. It is ready to serve.

Chicago Pizza Pot Pie

Ingredients:

210g AP flour

170g Fat Greek Yogurt

1 tsp baking powder

Topping

Mozzarella Cheese Slices

Turkey Pepperoni

Cooked ground beef

Green pepper ~ chopped

Onion ~ chopped

Tomato sauce/Pizza Sauce

Direction/Instruction:

1. Combine flour, baking powder, and Greek Yogurt in a large bowl. Knead to form a dough. Divide the dough into 8 equal pieces. Roll each piece into a ball and set aside for later use.
2. Line 8 cup oven-proof bowl with higher sides and wide mouth, with 4 mozzarella cheese slices overlapping each bowl.
3. Fill the center with pepperoni, cooked ground beef, chopped green pepper, and onion. Spread tomato sauce or Pizza sauce evenly. Top again with a slice of mozzarella cheese.
4. Stretch the dough slightly wider than the rim of the bowl. Place the bowl on a baking tray.
5. Brush the dough with melted butter/oil.  Place the sheet pan and bake in the oven at 180 degrees C for 20 mins or until the dough is golden brown.
6. Allow to cool, and turn the pizza out on the plate.  Ready to serve.  Enjoy!

Banana Cake

Ingredients:

2-3 Banana (ripe) ~ mashed

1/2 tsp vanilla essence

90ml oil

75g sugar

2 eggs

80g AP flour

1/2 tsp baking powder

1/2 tsp baking soda

Directions/Instructions:

1. Combine the mashed banana, vanilla, oil, sugar, and eggs in a large bowl. Mix until the mixture resembles a smooth batter or until the sugar dissolves.
2. Then, sieve in the dry ingredients and mix well to incorporate them together.
3. Spray the loaf pan with nonstick spray and pour in the mixture. Bake it in the oven at 160 degrees for 30-40 minutes.
4. Remove and let it cool completely before removing it from the loaf pan.

Red Velvet Choc Chip Cookies

Ingredients:

250g butter ~ room temp.

1-1/4 cup brown sugar

1 egg

100g cream cheese ~ soft

1 tsp vinegar

2 tbsp cocoa powder

5 tbsp milk powder

2-1/2 cup AP flour

1/2 cup cornflour

1 tsp baking soda

1 tsp baking powder

1 tbsp Emulco red velvet

1 cup mini white choc chips (or more)

Directions/Instructions:

1. Mix butter and brown sugar together in a large bowl to mix well.
2. Then add eggs and beat to incorporate.  Add soft cream cheese and continue to incorporate.
3. Next, add vinegar and Emulco red velvet; mix well. Once the mixture is combined, sift in all the dry ingredients to form a soft dough. Add the mini chocolate chips and mix again.
4. Fill the dough into the piping bag, and pipe the cookie droplet onto a parchment paper-lined baking sheet.
5. Bake in a pre-heated 170 deg C for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
6. Allow cookies to fully cool on the rack before enjoying.

Ube Coconut Cookies

Ingredients:

384g All Purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

200g granulated sugar

227g butter ~ room temperature

2 tsp Ube extract

2 eggs

100g unsweetened coconut flakes ~ chopped

Directions/Instructions:

1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 mins.
2. Add eggs and Ube extract.  Mix together until well combined.
3. In a separate bowl, sift together all the dry ingredients.  Add the coconut flakes, and mix the dry ingredients together.
4. With the stand mixer on low speed, slowly add the dry ingredients to the wet ingredients a little bit at a time, just until combined (Do not over mix)
5. Using a 1-3/4" ice-cream scoop, scoop the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 1 hour in the fridge.
7. Bake in a pre-heated 175 deg C (350 deg F) oven for 10-15 mins or just until the edges of the cookie have set (Do not overbake)
8. Allow cookies to fully cool on the rack before enjoying.

Milky Oreo Cookies

Ingredient (A)

130g butter

70g icing sugar

1/4 tsp vanilla essence

Pinch of salt

Ingredients (B)

170g AP flour

20g cornflour

20g rice flour

1/8 tsp baking soda

40g almond flour

20g cornflakes ~ finely crushed

20g crushed oreo

Decoration

100g white chocolate compound ~ melted

40g crushed oreo

Directions/Instructions:

1. Add all the ingredients (A) together in a large bowl and mix well.
2. Then, sift in the cornflour, rice flour, and baking soda.  Use a spatula to mix it together.
3. Next, add the almond flour and crushed Oreo/cornflake; mix them well together.
4. Once the mixture is combined, sift in the AP flour and knead it into a soft cookie dough.
5. Roll the cookie dough to about 1" thickness on parchment paper. Use any cookie cutter to cut it into cookies and transfer it to a prepared baking tray.
6. Bake the cookies in an oven at 160 degrees C for 20 minutes. Remove them from the oven and let them cool completely.
7. Melt the white chocolate using a double boiler. Transfer the melted white chocolate to the piping bag. Pipe the white chocolate over the cooled cookies and sprinkle with crushed Oreos. Let the chocolate set completely before storing it in an airtight container.

Sweet Potato Balls

Ingredients:

500g sweet potatoes

200g tapioca flour

30g all-purpose flour

120g sugar

1 tsp baking powder

Oil for frying

Direction/Instruction:

1. Place the sweet potatoes in a steamer and steam for 10 minutes or until soft. Transfer the steamed potatoes to a large bowl and mash them into a puree.
2. Combine the flour, sugar, and baking powder in a mixing bowl. Mix well and add this mixture to the sweet potato puree. Mix with a spatula until a soft dough begins to form. The dough should be soft but not sticky; add a bit more tapioca flour if it is too sticky.
3. Pinch a small dough to form a small ball about an inch in diameter & set it aside.  Repeat this process with the remaining dough.
4. Heat enough oil to fry the sweet potato balls over medium-low heat (160 deg C). Fry the balls in batches for 3-4 minutes or until golden.
5. When the balls are floating, they are cooked through. Remove the cooked balls from the oil and drain to remove the excess oil. Repeat the cooking process until all of the balls are cooked. Serve while hot, and enjoy!

Authentic Chicken Shawarma (Oven Baked)

Ingredients:

2kg Boneless Chicken Thigh (Skinless)

Spices

2 tsp green cardamom powder

1 tsp cloves powder

1/2 tsp nutmeg powder

1 tsp cinnamon powder

1 tbsp cumin powder

1-1/2 tbsp coriander powder

1 tbsp black pepper powder

Marinade

1 cup Greek yogurt

7 garlic cloves ~ crash/chopped

1 lemon ~ juice+zest

Mee Goreng Mamak (Indian Style)

Ingredients:

600g Yellow Noodles (any preference)

4 eggs

1 pcs hard tofu ~ cut cubes/bite sizes

1 pce fish cakes ~ sliced

100g prawns

100g minced meat

50g beansprout

50g Bak Choy/sliced cabbage

3-4 tbsp red sauce (recipe here)

1 tbsp salt to taste

Directions/Instructions:

1. In a wok, add oil over medium heat.  Add tofu, fish cakes, and prawns.  Stir to cook
2. Then add the beansprout and cabbage. Cook and let them wilt. Remove the dish from the wok, add 1 tbsp oil, and scramble the eggs.
3. Toss in the noodles, leafy vegetables, and red sauce. Stir to mix well, and add a splash of water if the noodles get dry. Add salt to taste.
4. Done when noodles are hot and RED!