Ingredients
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250 g Thick Yellow Noodle
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50 g Pork; sliced
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50 g Prawn meat
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50 g Fish Cake; sliced
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30 g Pork Fats
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3 cloves Garlic; minced
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80 g Cabbage; roughly chopped
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40 g Choy Sum; chopped 3" length
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Marinade
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1/4 Tbsp. Soy Sauce
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1/2 Tsp. Sesame Oil
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1/2 Tsp. Corn Flour
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Pinch of Salt
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Pinch of White Pepper Powder
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Seasoning Sauce
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3 Tbsp. Dark Caramel Sauce
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3/4 Tsp. Dried Flounder Powder
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1/4 Tsp. White Pepper Powder
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1 cup Water
Directions
Steps
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1
Done
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Marinate PorkPlace pork and all marinade seasonings in a bowl. Mix well and set aside. |
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2
Done
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Prepare NoodleIn a big bowl, place noodle and pour boiling water. Quickly stir and drain. Set aside |
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3
Done
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Make Crispy Pork FatsIn a wok over medium heat, add pork fats. Oil will start coming out from the fats. Lower heat and slowly cook till fats turn crispy and golden. Set the crispy fats aside. |
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4
Done
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Cooking Hokkien MeeIn the same wok with rendered pork oil, heat up work till smoking hot. Put in marinated pork. Do a few quick stir. Add garlic and fry till fragrant. Put in prawn and fish cake. Fry till prawn slightly char outside and 3/4 cook. Put in cabbage. Stir. Add prepared noodles. Stir to combine then add water together with sauce seasonings. Bring it to a boil over high heat for 10 minutes with wok lid on. Noodles should have softened (depending on manufacturer instructions) and gravy thickened up. Lastly toss in choy sum and let it cook till wilted. It is okay to serve up when there is some sauce as they will dry up further as it cools. |
