Ingredients:
- thick yellow noodles( if like me, you can't stand the "kan sui" odour, give it a wash or quick blanch just before cooking. Alternatively, use Udon.)
- thick dark soy sauce( not sweet )
- soy sauce
- crisp lard and it's fat
- chopped garlic
- prawns, sliced pork, squid
- stock made from prawn shells & pork bones
- ground dried prawns( very little & optional )
- caixin, cabbage.
- pepper & sugar to taste.
- sambal belacan & calamansi( this is SO IMPORTANT! )
Saute garlic and dried prawns( if using ) in the lard fat followed by pork, squid and prawns. Add in the noodles, stir to coat somewhat and then pour in stock. Cover to steam/braise. Season with both soy sauces, pepper and sugar. Keep frying until liquid is almost gone before adding in the veggies and crisp lard. Serve with sambal & calamansi.
- thick yellow noodles( if like me, you can't stand the "kan sui" odour, give it a wash or quick blanch just before cooking. Alternatively, use Udon.)
- thick dark soy sauce( not sweet )
- soy sauce
- crisp lard and it's fat
- chopped garlic
- prawns, sliced pork, squid
- stock made from prawn shells & pork bones
- ground dried prawns( very little & optional )
- caixin, cabbage.
- pepper & sugar to taste.
- sambal belacan & calamansi( this is SO IMPORTANT! )
Saute garlic and dried prawns( if using ) in the lard fat followed by pork, squid and prawns. Add in the noodles, stir to coat somewhat and then pour in stock. Cover to steam/braise. Season with both soy sauces, pepper and sugar. Keep frying until liquid is almost gone before adding in the veggies and crisp lard. Serve with sambal & calamansi.
by curryman
No comments:
Post a Comment