Recipe Description
If you’re looking for some old-style Hainanese noodles, don’t worry, Yut Kee’s got you covered. They’ve shared a recipe for some delicious Hainanese noodles that will excite your taste buds. This recipe was first published in Flavours magazine.
Recipe Ingredient
- Dried Sole
- 1 dried sole fillet
- Hainanese noodles
- Sambal
- 8 red bird's eye chillies
- 2 red chillies
- 1 calamansi lime (halved)
- Hainanese noodles
- 500 g thick egg noodles
- 2 tbsp oil
- 4 cloves garlic (chopped)
- 2 tbsp dried sole
- 6 baby squid
- 35 g pork (sliced)
- 35 g fish cake (sliced)
- 200 ml chicken stock
- 1 bunch mustard greens (sawi)
- 2 tbsp fried shallots
Instructions
- Pre-heat oven at 50°C. Line a baking pan with parchment paper. Place the fillet on the paper and bake for 15 minutes.
- Remove from heat, leave to cool then pound the fish in a pestle and mortar until flesh is flaky.
- Pound the chillies in a pestle and mortar to form a paste. Scoop into two saucers and place a halved lime in each.
- Soak the noodles in water for about 10 minutes to remove excess oil and reduce cooking time.
- Heat the oil in a wok, then add the garlic and dried sole fish and fry until slightly brown.
- Add the squid, slices of pork and fish cake and stir for about 10 seconds. Pour in the chicken stock and bring to a boil. Add the noodles and cook until soft. Add the vegetables and stir until cooked.
- Ladle into two plates then top with fried shallots. Serve with the sambal.
To dry sole:
To make sambal:
To cook noodles:
