Recipe Ingredient
- 250g lean pork
- 2 litres fresh chicken stock
- 200g prawns, keep shells intact
- Seasoning (A)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp light soya sauce
- 1 kg fresh yellow noodles
- 1 cup bean sprouts, tailed
- 3 hardboiled eggs, cut into wedges or halved
- Seasoning (B)
- 2 tbsp light soya sauce
- 1/2–3/4 tsp thick soya sauce
- Salt to taste
- 1/2 tsp monosodium glutamate
- Thickening
- 3–3½ tbsp corn flour mixed
- 100ml water
- 2 eggs, lightly beaten
- Chilli and garlic sambal
- 3 tbsp chilli paste
- 3 tbsp oil
- 1/8 tsp salt or to taste
- 6 cloves garlic
- 2 tbsp chicken stock
- 1/8 tsp salt
Instructions
- Marinate pork with seasoning (A) and set aside. Bring chicken stock to a boil.
- Add in pork and simmer for 10 minutes. Remove and set aside to cool then cut into thin slices.
- Add seasoning (B) to the stock and bring to a simmering boil.
- Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.
- Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.
- Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.
- Serve with chilli garlic sambal.
- Chilli Garlic Sambal
- Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.
