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This is a recipe that I cooked on 21 September 2019, 29 March 2022 and 28 October 2023. On 13 August 2024 I finally came up with quantities that I liked while retaining traditional ingredients:
Then on 22 July 2025 I made it with short Italian pasta (spirali and macaroni):
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That was intended as a way to use up the pasta, but I think it improves the dish, adding to its international roots.
Per portion
| quantity | ingredient | step | ||
| 180 g | spirali or macaroni | 1 | ||
| 40 g | onion | 2 | ||
| 20 g | garlic | 2 | ||
| 30 g | squid tubes | 2 | ||
| 50 g | firm dofu | 2 | ||
| 60 g | fresh tomato | 2 | ||
| 50 g | cooked potato | 2 | ||
| 40 g | soya sauce | 3 | ||
| 15 g | dark soya sauce | 3 | ||
| 30 g | sambal ulek | 3 | ||
| 15 g | tomato sauce | 3 | ||
| 1 | egg | 4 | ||
| oil | 5 | |||
| 60 g | taugeh | 8 | ||
| 3 fronds | karuveppilai (curry leaves) | 8 | ||
| lime segments | 9 |
Loosen noodles in hot water, then drain.
Cut squid, dofu, tomatoes and potato into cubes. Cut onion finely, crush garlic.
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Fry dofu until browned.
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Prepare sauce mixture.
Beat eggs and reserve.
Heat oil, fry onion, then garlic gently until glassy.
Add squid, dofu and potato cubes and fry over high heat until cooked. Add noodles and sauce ingredients. Mix well and cook until hot.
Add karuveppilai, taugeh and beaten eggs. Cook until eggs have set.
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The original recipe uses Hokkien noodles, but I think the Italian pasta improves it.
There's an interesting story behind it. Potentially it's a candidate for a vegetarian version, replacing the squid with more potato or dofu.
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