Tuesday, November 21, 2006


Nothing fancy; just a simple, fast fry job. The noodle is like the thin Cantonese noodle. Some people make the mistake of boiling the noodle before hand, and then blame it on the noodle when the noodle turns soggy when fried.


1 Ball Dried Egg Noodle

75 gm. Thin Sliced Beef

2 tsp. Light Soy Sauce

1/4 tsp. Cornflour

1/4 tsp. Sugar

1/4 tsp. Cornflour

Cooking Oil

Few Leaves of Bok-Choy

1 Clove Garlic (Minced)

1/8 Cup Water


  1. Soak Dried Noodle in a bowl of tap water. Once it starts to loosen, use chopsticks to jiggle it and loosen completely. Don't over soak the noodle. Wash off any "flour slime". Drain in a strainer and let it dry completely before use.
  2. Marinate beef with cornflour, sugar, light soy sauce and oil for at least 15 minutes.
  3. Pour about 4 tablespoons of cooking around the edge of a heated wok.
  4. Spread the hydrated noodle in the wok. Use chopsticks spread it around the wok. Then use spatula to scoop and turn the noodle to sear slightly. Add a pinch of salt and mix well. Scoop out (about a minute or so) into a plate when all the strains are coated with oil and fried.
  5. Add another 3 tablespoons of oil into the wok. Fry the minced garlic until fragrant.
  6. Add beef, and toss and turn to mix completely. As the meat changes color from pink to grey, throw in the vegetable. Toss a few times before adding a bit of water(which will have been evaporated when cooking is done) to accelerate cooking. Add salt to taste.
  7. Scoop out immediately when the meat is no longer pink, and top onto the noodle and serve. The vegetable should be firm and crunchy

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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