Photo: Hedy Khoo

Recipe by Hedy Khoo

Serves 4


200g minced pork
3 tbsp shallot oil
1 tbsp lard oil
3 cloves garlic, chopped
2 1/2 tbsp dark soy sauce
250g prawns
600g kway teow noodles
1 tbsp fish sauce
1 tbsp kecap manis
2 Chinese sausages, deskinned and sliced
100g beansprouts
100g koo chye (Chinese chives)
2 eggs, beaten
250g blood cockles

For the minced pork marinade:
1 tbsp Chinese rice wine
1 tsp sesame oil
A dash of pepper

1/4 cup fried lard cubes (optional)


1. Marinate the minced pork for 30min.
2. Heat the shallot and lard oil in a wok for low heat. Fry the chopped garlic for 30 seconds and add the marinated minced pork. Turn up to medium heat.
3. Add 1 tbsp dark soy sauce. Stir-fry and add the prawns, followed by the kway teow. Gently use the spatula to loosen the kway teow.
4. Add the remaining dark soy sauce, fish sauce, kecap manis and Chinese sausage. Stir-fry and add the beansprouts and koo chye. Stir-fry for 1 min. 
5. Push the kway teow to the sides of the wok, creating a well in the middle. Add the beaten egg, and sir-fry to distribute the egg. 
6. Add the blood cockles and stir-fry for 1 min, or until blood cockles are cooked through. Serve immediately. Top with fried lard cubes if you’d like.


This recipe was first published in The New Paper on May 23, 2016.