homestyle ee-fu noodles

Ok guys, this is what I’ve been busy with.

Collecting quick, simple and delicious recipes from my parents and experimenting on them. No worries. I only post recipes after I’ve tried them out at least twice (just in case). Haha. My family likes the dish. Go ahead and tell me how it goes!

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RECIPE (serves 6 persons)

> 6 Garlic Cloves (pound and flatten with flat of knife)

> 400g Roast Pork Belly (Cut into chunks across the fat)

> 8 Fresh Shitake Mushrooms (sliced)

> 1/2 Fried Fish Cake (sliced)

> 6 Baby Corns (halved)

> 2oog or 1/2 Can of Pork Ribs Stock (or Chicken Stock)

> 6 Cups of Water (to cover the ingredients for simmering)

> 1 Packet of Ee-fu Noodles (4 pieces)

> 1 Bunch Chye Sim (or other greens, the photo shows Baby Kailan)

> Spring Onions (for garnishing)

Heat up the wok (on large fire). Add 2 Tbsp oil and brown the Garlic Cloves slightly. Add Roast Pork Belly and fry for another 5 mins (approx). Add fish cake, baby corn and mushrooms and fry another 10mins or until vegetables are soft and tender.

Pour Stock and Water to the wok ingredients. Cover and bring to a boil. Boil a further 10 mins with the cover on. Lower the fire, remove the cover and simmer for another 20mins or until the liquid is reduced. Taste the soup and if it’s tasty enough (and you prefer more liquid to the dish), just add on the noodles. After adding the noodles, bring to a boil and when the noodles are ready, garnish with spring onions and serve.

Just a note. You can add the noodles directly to the mixture above. However I prefer to do a quick rinse of the noodles separately in boiling water to remove excess oil or starch. For the soup/gravy, the quantity of water and stock can be varied to your taste. However, note that the liquid should be sufficient to cover the ingredients for simmering. Cornstarch mixed in cold water, can be added later to give a thicker consistency. I don’t add salt because the Roast Pork Belly is savoury and adds to the flavour.

The stock I use, available from most supermarkets. To remove fat, just place the can in the freezer before use. The fat would coagulate at the surface and easily skimmed off from the can.

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That’s the fun thing about Chinese Cooking. Just vary any of the ingredients to your liking (I add carrots and other mushrooms too) to make your own homestyle ee-fu noodles.

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