Directions

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  1. Peel and slice all vegetables in cubes.
  2. In boiling water parboil carrots and turnips together.
  3. Parboil cauliflower and cabbage separately. When done, dip in cold water, then drain.
  4. Heat 4 lbs oil till it is smoking. Deep fry the noodles till golden brown and crisp.
  5. Remove from oil and keep in a hot plate.
  6. Heat 2 cups of oil. Add onions, prawns, chicken and chicken liver, and fry for a couple of minutes.
  7. Add all the vegetables and season with salt, sugar, soya sauce, and tomato ketchup. Stir well.
  8. Add the dissolved cornflour and stir till the water evaporates.
  9. Add the remaining ½ cup oil. Stir and remove from flame.
  10. Heap the vegetables onto the noodles.
  11. Double fry eggs and place on chopsuey.