Hokeen Mee

Ingredients

• 500g thick yellow noodles
• 60g pork liver
• 80g pork
• 100g pre-soaked cuttlefish, sliced
• 4-5 medium prawns, shelled
• 40g cabbage, sliced
• 1-2 tbsp pre-fried pork lard cubes (chee yau char)
• 1 tsp chopped garlic
• 1 tbsp oil
• 1 tbsp lard
• 400ml fresh chicken stock
Seasoning (A)

• ¼ tsp salt
• 1 tsp cornflour
• 1½ tbsp water
Sauce

• 1 tbsp oyster sauce
• 1½ tbsp light soy sauce
• 1 tsp thick soy sauce
• ¼ tsp chicken stock granules
• ¼ tsp sugar
• Dash of pepper
• Dash of monosodium glutamate
• ½ tsp sesame oil

Method

Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.
Combine pork, pork liver and seasoning (A), and set aside for a while.
Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.
Put in the noodles, cover and allow to simmer for 2-3 minutes.
Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.
Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately


Curry Mee

Ingredients

• 1kg fresh yellow noodles
• 150g beansprouts
• 100g long beans
• 100g fried beancurd puff (halved)
• 2 pieces fish cake, sliced thinly
• 1 soaked processed cuttlefish (yau yi), cut into bite-size pieces
• 1 litre thick coconut milk
• 5 litres water
• 600g prepared curry paste (recipe follows)
Ingredients (A)

• 5 cloves garlic
• 12 shallots
• 10 dried chillies
• 15g galangal
• 15g fresh turmeric or 1 tsp turmeric powder
• 3 stalks lemon grass
Ingredients (B)

• 300g meat curry powder
• 50g chilli powder
• 3 sprigs curry leaves
• 1/2 tsp salt
• 500ml oil
Seasoning

• Adequate salt and MSG to taste
• 2 tbsp chicken stock seasoning

Method

Prepare the curry paste: Combine ingredients (A) in a food processor. Blend until smooth.
Heat oil in a wok and fry spice paste for a few minutes until aromatic.
Add ingredients (B) and continue to fry until fragrant and the oil rises. Dish out and leave to cool.
Prepare the curry stock: Heat water in a deep pot. Add seasoning and 600g prepared curry paste. Bring to a boil.
Add thick coconut milk and allow gravy to come to a low simmering boil. Add beancurd puffs and fish cake. Cook for a while.
Boil a pot of water and scald noodles and beansprouts separately. Drain and put aside. Scald long beans and cuttlefish separately. Drain and put aside.
Divide noodles and beansprouts into individual bowls. Add long beans and cuttlefish.
Pour over gravy and top up with fish cake and beancurd puffs. Serve at onc


 

Cantonese Style Fried Noodles

Ingredients

• 300g flat rice noodles, cut into 1.5cm thick strips
• 70g meat (pork or chicken), sliced
• 3 medium prawns, shelled
• 1 tbsp oil
• A few drops of sesame oil
• 1 tsp chopped garlic
• 1 egg
• 3 stalks mustard greens, cut into 5cm lengths
Marinade (A)

• A pinch of salt
• 1/2 tsp tapioca or corn flour
• Dash of pepper
• 1 tsp egg white
• 1 tsp oil
Seasoning (B)

• 1 tbsp oyster sauce
• 1 tbsp light soya sauce
• 2 cups fresh chicken stock
• 1/2 tsp chicken stock granules
• 1 tsp sugar
• 1/4 tsp salt or to taste
• 1 tsp Shao Hsing Hua Tiau wine
Thickening

• 1 tbsp corn flour
• 2 tbsp water

Method

Put the flat rice noodles in a wok and add a little oil. Fry briskly over high heat until heated through. Dish out and leave aside.
Lightly season meat (pork or chicken) with marinade (A). Heat oil and sesame oil in a wok and sauté garlic until lightly golden.
Add in marinated meat and prawns. Fry well, then add in seasoning (B) and bring to a boil. Put in mustard greens and add thickening. Turn off the heat and break in the egg.
Give it a quick stir, then pour the gravy over the noodles. Serve immediately