Ingredients
recipe makes 2 bowls
2 bundles of fresh mee pok (flat noodles)
250g minced pork
2 strips of pork belly
6 fish balls
8 slices of teochew fish cake
2 dried shitake mushrooms - soaked, drained and sliced thinly
fresh lettuce (i do not have stock)
2 cloves garlic - chopped
2 shallots - sliced
1 tbsp dark soy sauce
salt and pepper to taste
1/3 to 1/2 cup water
cornstarch solution
vegetable oil
Seasonings for minced pork
1 tbsp soy sauce
pinch of salt
dash of pepper
a little sesame oil
Sauce to be placed in serving bowls (for each serving):
1 tsp chilli oil
1 tsp lard oil
1 tsp fried shallot oil
3/4 tbsp soy sauce
1 tsp tomato sauce
1/2 tbsp black vinegar
a little sesame oil
Garnish
Fried pork lard
Fried shallot
Method
- Cut away the leaner bottom part of the pork belly. Slice it into pieces.
- Add these slices to the minced pork and marinate with seasonings for 30 minutes or more.
- Cut the rest of the fatty portion into small pieces.
- Heat up oil in a small pot. Fry the pork belly till brown and crispy. Drain and set aside the fried pork lard. Reserve the lard oil.
- Heat up oil in a pan. Add shallots and garlic and fry till fragrant. Add sliced mushrooms and fry for 1 minute. Add marinated pork and fry for about 1 minute. Drizzle dark soy sauce and do a quick stir fry. Add water and let it simmer for a while. Add salt and pepper to taste. Stir in some cornstarch solution to thicken the sauce.
- Boil a pot of water. Cook the fishballs and set aside.
- Cook the mee pok in the same pot of water for 2- 3 minutes or till just cooked.
- Pour the noodles into the serving bowls. Toss to mix well with the sauce. Lay a piece of lettuce by the side of the bowl.
- Pour the minced pork mixture and sauce over the noodles. Add the fish balls and sliced fish cakes.
- Top with fried pork lard and fried shallots and serve immediately with a dollop of sambal chilli or garlic chilli.
- Enjoy the taste of your home-cooked hawker fare at home.
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