Monday, August 20, 2007
1 kg Hokkien noodle
1.5 L water
800g pork bone
650g pork chop
250g prawns, peeled and deveined, heads reserved
1 piece squid
8-10 cloves garlic, smashed
3 -4 tbsp oil
3 eggs + 1 tbsp light soy sauce, lightly beaten
200g bean sprouts
2 spring onions, cut into short lengths
2 limes, halved.
3-4 tbsp light soy sauce
Salt, white pepper to taste
10-12 finger-length chillies
¼ tsp salt
2 tsp belachan (dried shrimp paste)
1. To make the Sambal belachan, put all ingredients in a blender and blend till fine or grind finely in a mortar.
2. To make the stock, bring the pot of water to boil, add the pork bone, prawn heads, pork chop. Boil for about 10 minutes, turn to small heat and cook for about 1.5 hours. Remove the pork chop, cut into smaller pieces and place in a separate container. To remove the fat in the stock, place in the fridge for 3-4 hours or overnight. Skim off the top layer of fat before you cook the noodles.
3. Boil the squid in the stock for about 8-10 min and add the prawns and boil for 3-5 min. Remove the squid and prawns. Cut the squid into small pieces.
4. Boil the beehoon for about 5 min and boil the noodle for about 6-7 min (note: the noodle should not be too soft)
5. Heat the oil in a pot/wok in medium heat and stir-fry garlic until golden brown for about 2 min. discard the garlic. Increase the heat to high and add the eggs, stir-fry for about 1 min. Add the noodle and beehoon, bean sprouts and stock. Scoop a few ladles of stock at a time. Stir-fry and mix the ingredients, adding more stock if necessary. Add the sliced pork, sliced squids and prawns. Add light soy sauce, salt and pepper to taste. Stir-fry for about 10 min. Add spring onion and stir-fry for another 2-3 min. (I stirred fry on a medium heat, so if you’re stir-frying on high heat, it’ll take a shorter time)
6. Transfer to a large serving dish and serve with sambal belachan and limes on the side. Squeeze the limes on the noodles before serving.