Serving: 4 pax
[Ingredients]
400g yellow noodles
100g beehoon - soaked in hot water till soft
3 eggs
2 tbsp minced garlic
Handful of beansprouts
1.5 tbsp fish sauce
1 tbsp light soy sauce
0.5 tbsp dark soy sauce
5-6 cups soup stock
2 stalks chives - cut into lengths
2 calamansi - halved
2 chilli padi - sliced
Sambal chilli
[Soup Stock]
1kg prawns - shelled, reserve shells and heads
2 medium-sized (230g) squid - skin off, slice into rings
300g pork belly
500g pork lard - cubed
4 shallots - peeled and chopped
1 tbsp minced ginger
2 tbsp minced garlic
45g dried shrimp
2pcs dried flat fish
2.5L pork stock
[Steps]
Toast dried shrimps and flat fish separately till dry and fragrant. Blend together into a powder.
In a stock pot, add in a good amount of oil and stir-fry ginger, garlic and shallots till fragrant.
Add in prawn heads and shells and stir-fry till fragrant.
Add in shrimp and fish powder and mix well.
Pour in pork stock and bring to a boil. Then, let simmer over medium heat for 45mins-1hr. Set aside.
Fry pork lard with 1-2tsp of oil over low heat till crisp. Set aside and reserve oil.
When stock is ready, strain it. Blanch prawns in stock and set aside.
Blanch squid in stock and set aside.
Blanch pork belly in stock for 10-15mins and set aside. Then, cut it into pieces.
In a wok, drizzle in pork lard oil and stir-fry eggs. Then, push it to the side.
Add in more pork lard oil and stir-fry garlic till fragrant.
Add in noodles, beehoon and beansprouts, mix well.
Followed by 2-3 ladles of soup stock and mix well.
Add in fish sauce, light and dark soy sauce, mix well.
Add more soup stock till noodles are submerged. Let braise covered for 5mins till stock has been absorbed and reduced, stirring occasionally.
Add in prawns and chives, mix well.
Dish up and serve with calamansi, sambal chilli and chilli padi.
Adapted from themeatmen
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