- Heat oil in wok and fry peanuts and buah keras. Slowly adding in femented bean paste, dried shrimps and belachan.
- Fry on low heat till fragrant the finely ground mixture of ginger, blue ginger, garlic, lemongrass, red shallot and chilli.
- Combine the two mixtures in a soup stock on low heat and slowly add in boiled mashed sweet potato to thicken the gravy.
- Slowly add in corn starch and stir well to thicken the gravy as desired.
- Blanch Kang Kang Hokkien Noodles in hot water and drain off.
- Pour the gravy over Kang Kang Hokkien Noodles topped with beansprouts, slices of boiled egg, fried beancurd and fried shallot.
- Garnish with chopped celery and sliced green chilli and lime.
Ideal for : Mee Goreng, Mee Soto, Prawn Mee Soup, Fishball Mee Soup, Stir-Fried Hokkien Prawn Noodles
