Tom Yam Kway Teow

We had this on the 29th when my darlings Kak Lyn and Sri came over for buka. No pictures were taken of the dish on that particular day but on when I told my mom about the dish I cooked, she wanted to try it too. So, I brought all ingredients to mom's on Sunday and cooked my new signature dish. :p

Tom yam has always been my favourite and mixing it with my favourite noodles in the simplest way ever, is certainly satisfying.

Ingredients

1 kg Kway teow

1 packet of sawi (vegetable mustard)

some beansprouts

1/2 kg prawns, shelled, leaving the tail on

1/2 kg squid, cleaned and cut in rings

6 cloves of garlic, crushed

6 birds eye chilli, crushed (use more if you like it spicy)

3-4 tablespoons Tom Yam paste (try to get the ones in bottles cos the ones in packet are not rich in colour)

2 tablespoon oyster sauce

1 tablespoon sweet sauce

1 teaspoon maggi seasoning

1 tablespoon fish oil/ fish sauce

some kaffir lime leaves

some salt and sugar to taste

Method

1. 
   
   Heat some oil in wok. Fry the kway teow until it softens and leave it aside.
2. 
   
   Heat some more oil in wok and fry the garlic till aroma rises.
3. 
   
   Put in squids and prawns and fry till cooked. The aroma of the sweetness of the seafood and the garlic is a sign that they are not overfried.
4. 
   
   Add in oyster sauce, sweet sauce, tom yam paste, bird's eye chilli, seasoning, fish oil, kaffir lime leaves and salt and sugar. Mix everything.
5. 
   
   Add in the stalks of sawi and fry again for 2 minutes.
6. 
   
   Add in beansprouts and the rest of the sawi leaves.
7. 
   
   Add in kway teow and stir fry for another 2 minutes.
8. 
   
   You can add in more chopped chilli padi if you like it really spicy.
9. 
   
   Top it with fried shollots and serve.