Friday, April 25, 2008

Hokkien fried noddles

Aside from achieving a near black color and having lard in my noodles, this is as authentic as I could get towards this Malaysian fare of ours. I thought it tasted really authentic and it was a great quick and easy meal to have.
Here's what you need:-
A packet of yellow noodles
Some 'choy sum'
Pork slices - marinated with soy sauce, sugar, sesame oil, oyster sauce and some corn starch
Pork liver

For the sauce:
Sufficient dark soy sauce to achieve the desired color that you want for your noodles
Chicken granules/chicken stock -to taste
A dose of sugar
A dash of light soy sauce
A dash of sesame oil
Some chinese cooking wine-nothing more than 2-3 tbsp

Heat up some oil and fragrant some chopped garlic till it turns brown and then add water/chicken stock to the wok (if you use water, then add in chicken granules). Once it comes to a simmer, add in the noodles and let it cook till its soft to your liking, when almost done, add in the pork & veges, leave it to simmer for about 3minutes before adding in the liver and lastly the prawns. Once prawns been added, don't cook for more than 3 minutes otherwise the liver and prawns will be overcooked. Serve HOT and best with Sambal! Yummmmm

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