Material:
Grilled chicken thighs, soaked briefly with hot water, rinse, drain, remove bones, cut into dice.
150g rice noodles, soak ataw boiled as directed on package, rinse in cold water, drain.
2bh large eggs, scrambled cooked, set aside
Cabbage leaves, potong2
Green onion & celery, sliced
Cooking oil mixed with margarine tuk sautéing
Seasonings and Complement:
Mashed Seasonings:
Red onion & garlic, potong2 not let loncat2 when pulverized.
Whole pepper
Salt to taste
Other spices:
Water ginger, soy sauce, oyster sauce and tomato sauce
Bouillon powder
Complement:
Fried onion & chilli sauce
Directions:
Stir fry until fragrant spices blended, add other bumbu2, spring onion & celery, continue sautéing briefly.
Add cabbage leaves, layukan, add chicken, stir fry briefly, add the vermicelli, stir and taste.
Cook until all the materials warm enough.
Serve & eat warm ² with complement.
Grilled chicken thighs, soaked briefly with hot water, rinse, drain, remove bones, cut into dice.
150g rice noodles, soak ataw boiled as directed on package, rinse in cold water, drain.
2bh large eggs, scrambled cooked, set aside
Cabbage leaves, potong2
Green onion & celery, sliced
Cooking oil mixed with margarine tuk sautéing
Seasonings and Complement:
Mashed Seasonings:
Red onion & garlic, potong2 not let loncat2 when pulverized.
Whole pepper
Salt to taste
Other spices:
Water ginger, soy sauce, oyster sauce and tomato sauce
Bouillon powder
Complement:
Fried onion & chilli sauce
Directions:
Stir fry until fragrant spices blended, add other bumbu2, spring onion & celery, continue sautéing briefly.
Add cabbage leaves, layukan, add chicken, stir fry briefly, add the vermicelli, stir and taste.
Cook until all the materials warm enough.
Serve & eat warm ² with complement.
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