KUEY TEOW LADNA

To be served for
Four people

INGREDIENTS

Prepare the noodle first

1 small packet of Kuey Teow ( string out the Kuey Teow and wash it properly.)
Soya Sauce (should be just enough to make the noodle darker colour)
White Pepper (not too much)
3/4 of oil

1. Heat up the wok.
2. Pour in oil. 
3. Add in the Kuey Teow
4. Pour in the Soya Sauce and dash in the pepper
5. Stir and mix them gently. 


The Sauce

 1 1/2 fist of Cauliflower
2 small carrots (cut the carrot in the form of stick)
    Sawi
2 Chilli padi (tap on it a bit with the back of your knife)
 1/2 cup of chicken flesh (slice)
 1/2 cup of prawn
 4 small cuttlefish (cut them into rings)
 2 tbps of oyster sauce
 2 tbps of corn flour
 salt
 1 large Onion (slice it thinly)
3 fat cloves of garlic (slice)
1 litre of water
1/3 cup of oil

1. Heat up the pot. 
2. Pour in the oil. 
3. Put in the onion and garlic
4. Once limb, add in the chicken flesh. 
5. Pour in 3/4 of the water
6. Add in the oyster sauce.
7. Then, cauliflower, carrots, chilli padi and sawi
8. Turn the corn flour into paste using the 1/4 of water
9. Let it boil. 
10. Last stage, put in the cuttlefish. 

CARAMEL PUDDING

INGREDIENTS

6 tablespoons of sugar
4 tablespoons of hot water

1. Boil the hot water for the steam set. 
2. Put in the sugar into the pot. 
3. Leave it to melt and become yellow. (Stir using wooden ladle.)
4. Once melted about 80%, pour in the hot water. 
5. Then, quickly pour into the pudding bowl. (make sure it covers the base)


6 eggs
500 ml milk (I accidentally use fresh milk but, in actual fact, it should be evaporated milk)
1 teaspoon of vanilla essence
4 tablespoons of castor sugar

6. Break the eggs into a bowl. 
7. Pour in the sugar. 
8. Beat them well. 
9. Add in the vanilla essence. 
10. Pour the mixture into the pudding bowl. 
11. Place it in the steamer 
12. Leave it for 30 minutes