Preparation time : 30minutes Cooking time : 45 minutes Serving size : 4 to 5
2 packs of fresh yellow hokkien noodles (approx 500g) 100g sliced pork belly 1 1/2 cup pork lard* 12 large banana prawns, deveined and remove shells 4 garlic cloves, finely minced 300g chinese cabbage, chop into pieces 100g choi sum, chop into pieces Vegetable oil Salt to taste 1 tsp DRIED FISH POWDER (optional) SAUCE INGREDIENTS 5 tbsp Cheong Chan thick caramel sauce (add more if you prefer darker) 2 tbsp light soy sauce 2 dash white pepper powder 2 cups water ACCOMPANIED WITH Sambal Belacan (See Sambal Belacan recipe) *PORK LARD Purchase pork fat from selected butchers. If that’s not available, look for a really fatty pork belly and remove the fat from the meat. Cut into cubes. Put the pork fat in the wok and let it sizzle. After about 3 minutes, you will start to see the oil oozing out from the pork fat and let it render the fat. Turn the heat to low and continue to fry the pork fat until the pork fat pieces turned crispy, crunchy and golden. Drain and separate the lard from the fried pork fat. Set aside.
- Marinade pork slices with 2 pinches of salt (optional oyster sauce) and set aside.
- Place the noodles in a large bowl and pour hot water over it until the noodles are submerged. Stir the noodles and let it sit in the water for not more than 15 seconds. Drain and set aside.
- Heat up wok with 1 tbsp of vegetable oil+ a little pork lard and once the wok is smoking, pour the sliced pork belly into the wok and sear until it’s 80% cooked. Drain and set aside.
- In the same wok, top up with another 1/2 tbsp of vegetable oil. Wait until the wok is smoking and sear the prawns until it’s 80% cooked. Drain and set aside.
- Pour the lard back into the wok and heat it up. Pour the minced garlic into the wok and fry until golden. The garlic will turn golden real quick. Swiftly pour the cabbage in and stir. Then throw in the choi sum stems to cook.
- Put in noodles, pork and prawns, then pour in water. Stir and mix well. Add all the sauce ingredients and bring to a boil. Cover with lid and let it cook for 10 minutes or until the noodles have soften and the gravy thickens. Taste and adjust seasoning. Add in DRIED FISH.
- Add in choi sum leaves and fried pork fat. Stir and cook for another 3 minutes. Dish up and serve together with delicious Sambal Belacan.