← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g Bean sprouts, tails picked if you have time, rinsed and well drained
• 40 g Salted fish (ikan masin / kiam hu), cut into small cubes
• 2 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 1 Red chilli, sliced (optional)
• 1 handful Garlic chives, cut into 4 cm lengths (optional)
• ½ tsp Sugar
• 1 pinch Salt

Method

1. Heat the oil in a wok over medium heat and fry the salted fish for 2–3 min until golden and crisp. Lift out half for topping.
2. Add the garlic and chilli and fry for 30 seconds until fragrant.
3. Turn the heat to the highest, add the bean sprouts and chives and toss for 1–2 min, just until hot and barely wilted; they should still snap.
4. Season with the sugar and a little salt (the fish is salty), tip onto a plate and scatter with the reserved crispy fish.

Tips

• Wet sprouts steam rather than fry, so drain them really well and cook in batches if your wok is small.
• Contains fish; for a vegetarian take, swap the salted fish for a splash of soy sauce.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen Daily Cooking Quest Noob Cook