400g bee hoon soaked in cold water to soften and drain (serve about 3 psn)
12 prawns, shelled and deveined
100g lean meat, thinly sliced and seasoned with pepper, light soya sauce, sesame oil and corn flour
Fish cake sliced thinly
Cabbage cut into strips
2 eggs
3 cloves garlic minced
Some crabstick meat
Sauce
1 tablespoon fish sauce
1 tablespoon light soya sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon salt
Pinch of white pepper
600 - 800 ml of water (amount adjustable)
Method
Heat up a non-stick wok with 1 tablespoon of oil and stir fry the bee hoon. Add in 1 tablespoon of light soya sauce and stir fry to combine well. Heat off and dish out. Reserve for later.
Heat up in the same non-stick wok with 2 tablespoons of oil and add in the minced garlic.
When the garlic are slightly brownish in colour, add the seasoned pork slices and stir fry till almost cooked. Add prawns, fish cakes, crabstick meat and cabbage and stir fry for 1 - 2 minutes.
Add water until all ingredients are fully covered and stir in all the sauces. Taste and adjust seasoning where necessary. Let it come to a boil before cracking the eggs in the middle of the gravy and stirring it slightly to get those egg whirls. Before off the heat, add corn flour to thicken the gravy.
Once done, scoop over the bee hoon and serve hot with pickled green chilli.