"Lau Cowboy Meehoon"

It is actually "Cantonese Style Fried Meehoon". Hehe, many years ago...we have an uncle whom we nicknamed him as "D Old Cowboy" (don't ask me why) In mum's younger days, this uncle will always ta pau this special meehoon home for dinner. It smells so good, that mum decided to learn to cook it! She said that, when she "open" the packet, the aroma is simply.........mmmmMMMmmmm!!

So, what's so unique??The secret is in the meehoon! It is fried ONLY with a little oil till fragant!!

Main Ingredients
250g meehoon, soaked for 10 to 20 minutes, drain well
Sliced meat (chicken or pork)
Medium prawns, shelled
Fishball
Squids (white colour sotong)
Chopped garlic
2 eggs
Choy Sum & Taugeh (lots if you luv 'em)


Other preparation:
Chicken Stock (mum uses chicken back pieces, boil in water)

Marinate sliced meat with the following (the longer, better):
1/2 tsp tapioca or corn flour
Dash of pepper
1 tsp sesame oil
1 tbsp light soya sauce
Pinch of sugar or salt to taste (optional)

Let's cook!!
Heat oil with wok, pour in the meehoon and fry till it's dry and fragant. In between, add in some soy sauce for taste and colour. Dish out and set aside.


Heat oil in a wok and fry garlic till fragrant. Add chicken meat, fishball and stir-fry till it's cook. Add in chicken stock to boil. Once boiled, add in prawns, squids and finally choy-sum. Add salt to taste and a little black soy sauce for colouring. Mix well and add thickening. Turn off the heat and break in the egg. Give it a quick stir, then pour the gravy over the noodles. Serve immediately.