2 servings cooked rice
1 packet of any vegetables
8 big prawns
Some crab meat
Some clams meat
4 pieces tau pok (I bought from Yong Tau Foo stall)
8 fishballs
8 quail eggs, cooked
Any other seafood you may add in with your own preferences
3 coves garlic minced
3 slices of ginger
2 eggs beaten
Cornflour mixture
4 tablespoons cornflour
8 tablespoon of water
Sauce
400ml chicken stock
1 tablespoon oyster sauce
2 tablespoon light soya sauce
2 teaspoon fish sauce
2 teaspoon shaoxing wine
Method
Heat up the wok with oil. Fry the garlic till fragrant.
Add in the prawns, clams meat and crab meat respectively. Stir fry until everything almost cooked.
Add in the sauces as stated above and bring to boil. Simmer for another 3 minutes under slow fire.
Add the rest of the ingredients including ginger.
Add in cornflour mixture by stirring gently. Once the gravy has thicken, add the beaten eggs and stir gently.
Once the eggs are cooked, ladle the gravy with all the ingredients over the plate of warm rice.