[Seafood Broth]
Prawn heads and shells from 1kg of prawns
1kg pork bones
3 cloves of garlic - sliced
3 shallots - sliced
2tbsp oil
2L boiling water
1tbsp white peppercorn
80g ikan bilis
30g rock sugar
1tbsp fish sauce
[Ingredients]
1kg prawns
2 medium squid - sliced
200g pork belly
4 slices of ginger
2 fish cake - sliced
100g chives - cut into 5cm lengths
Bean sprouts
[Noodles per Portion]
150g yellow noodles
75g thick beehoon
75g thin beehoon
3tbsp pork lard
1 egg - beaten
1tbsp chopped garlic
1 cup seafood broth
6 poached prawns
6 poached squids
6 slices poached pork belly
6 slices fish cake
1/4 cup bean sprouts
1tsp light soy sauce
1/2tsp dark soy sauce
Handful of chives
Calamansi
Sambal chilli
[Steps]
Broth: In a pot, add in oil. Add in garlic and onion, stir-fry till fragrant.
Add in prawn heads and shells, stir well and cook till they turn orange.
Add in water, peppercorn, ikan bilis, rock sugar, fish sauce and pork bones. Stir well. Bring to boil, then let simmer for 45mins.
Poach pork belly with ginger, then slice pork into strips and set aside.
Drain broth, then bring broth to boil. Poach squids in broth, remove from broth and set aside. Then prawns, remove from broth and set aside.
Noodles: Add pork lard to pan. Add in egg and stir-fry.
Add in noodles, thick bee hoon, thin bee hoon, stir well.
Add in 1/2 cup seafood broth, light soy sauce, garlic, squid, prawn, pork and fish cake. Stir well.
Add in 1/2 cup seafood broth and bean sprouts. Cook covered for 3mins.
Add in dark soy sauce and chives. Stir well and transfer to serving dish.
Serve with calamansi and sambal.
Adapted from The Meat Men
Video tutorial click here