Thursday, 19 April 2012

Hokkien Mee...=]

Hokkien Mee Ingredients


500g thick yellow noodles
60g pork liver
80g pork
100g pre-soaked cuttlefish, sliced
4-5 medium prawns, shelled
40g cabbage, sliced
1-2 tbsp pre-fried pork lard cubes (chee yau char)
1 tsp chopped garlic
1 tbsp oil
1 tbsp lard
400ml fresh chicken stock
Seasoning (A)
¼ tsp salt
1 tsp cornflour
1½ tbsp water
1 tbsp oyster sauce
1½ tbsp light soy sauce
1 tsp thick soy sauce
¼ tsp chicken stock granules
¼ tsp sugar
Dash of pepper
Dash of monosodium glutamate
½ tsp sesame oil

Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.
Combine pork, pork liver and seasoning (A), and set aside for a while.
Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.
Put in the noodles, cover and allow to simmer for 2-3 minutes.
Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.
Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately.

the website that i get>>>>>

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