Made braised Hokkien Mee today. I managed to pick up some lala and Sua Lor prawns this morning as well as pork bones and lard. Mylene used the pressure cooker to cook the pork bones and ikan Bilis for 1 hour then added chopped cabbage for 20 mins for extra sweetness. Fry the pork and fresh cabbage first and set aside. Then fry chopped garlic and the noodles. Add stock, black soy sauce and light soy sauce. I omitted the chicken powder since I had a good stock. Add the cooked pork, cabbage, prawns and Sotong and bring to a simmer. Cover and simmer for 10 min until the noodles are tender and have absorbed the gravy. Lastly add the lala and pork lard. Once the lala is cooked its ready to serve. I used the Turbo hob to cook this and it worked very well. The flames are angled at 45 degrees which hugs the wok nicely making for even heating! The recipe is based on world of noodles which I picked up from popular. This post is sponsored by Happiness Pte Ltd
Posted on: Tue, 12 Aug 2014 10:07:27 +0000
Trending Topics
Recently Viewed Topics
© 2015