Material:
2 packs of instant noodles (200 grams)
200 cc oil for frying noodles
100 gr squid
2 tablespoons cooking oil, for sauteing
150 gr tripang
1 stalk spring onion, cut into 5 cm, one segment (2cm), ginger, crushed, 1 tsp salt, for cooking tripang
2 cloves garlic, thinly sliced
2 spring onions, thinly sliced
1 / 4 cm ginger, thinly sliced
1 stem caisim, sliced 5 cm
100 gr shrimp, discard the skins, reserving tails
100 gr chicken meat, cut - cut
2 hioko mushroom fruit, soaked, sliced 1 cm
1 / 2 carrots, trimmed, and sliced
1 tomato sliced
1 teaspoon salt
1 / 2 tsp sugar
1 / 4 teaspoon pepper
1 tablespoon soy sauce
1 tbsp oyster sauce
1 stalk spring onion
500 cc of chicken broth
1 tbsp sago flour, melted with 2 tablespoons water
50 gr peas
1 / 4 tsp sesame oil
seasonings, if desired
How to Make:
Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until brown. Drain and remove
Clean tripang. Cook the scallions, ginger and salt for 5 minutes. Remove and drain. Cut
Clean squid and remove toxic black. Separate body and head. Lebarkan squid body. Transverse slices (do not be disconnected) on the inside. Cut 4x5 cm
Heat oil, saute garlic, onion, and ginger until fragrant aroma. Enter caisim, tripang, shrimp, and chicken, stirring until the color changes. Enter the squid, hioko mushrooms, carrots, tomatoes, salt, sugar, pepper, soy sauce, oyster sauce, and scallions. Stir until blended
Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter your seasonings and peas. Cook for 1 minute, stir well. Pour the sesame oil. Lift. Pour over fried noodles in a serving dish
To ± 3 servings.
