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200 g (7 oz) medium shrimps
300 g (approximately 9 oz) belly pork
2 squids or calamari
4 fishcakes, sliced
1-2 tablespoons chopped garlic
500 g (1 lb) fresh Hokkien mee (fresh
yellow noodles)
300 g (approximately 9 oz) bean sprouts
1 teaspoon fish sauce
1 small bunch Chinese chives, cut into
short lengths
Pepper
Chili paste
Calamansi
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Method:
Parboil pork in a pot filled with six
cups of water. Remove pork, cool and cut into strips.
Reserve. Peel shrimps. Boil shrimp shells in the
pork stock. Keep raw shrimps for use later. Clean squid by
removing head and ink sacs. Remove skin, then boil whole squid
in pork stock. When squid turns color, remove and cut into
rings. Reserve. Heat 2-3 tablespoons oil in a wok large
enough for the noodles. Sauté garlic until fragrant but not
browned. Add pork strips, then peeled shrimps. When
shrimps turn pink, add prepared stock. Season with fish sauce
and a shake of white pepper. When stock comes to the boil, add
bean sprouts. Bring to the boil again and add noodles, fish cake
and squid. Toss well to combine. Add fresh chives, warm
through and serve with sliced red chili or chili paste and some
calamansi halves.
Note: Fresh Hokkien
noodles are already salted, so be restrained with the seasoning.
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