The cost of this meal is under $5 for 2 person ( 2 balls dried noodle, pork fillet, dried mushroom & Kailan). It holds a significance for me as this is where my journey all began... with a bowl of noodle.
When I graduated from washing dishing, this was the first dish I learnt to cook under the tutelage of K.C. Lam. It's so simple you'd beg to wonder why bother... just stick to Kung-Chai Mein (instant noodle)! It's all in the noodle, grasshopper! All in the noodle...
Bring enough water for 2 bowls of noodle to boil. Add in a couple of teaspoons of chicken powder stock (The Lee Kum Kee's one I got here is really good). Throw in the rehydrated mushrooms and simmer for about 10 minutes. In the meantime, cook the noodle in a separate pot until done. Rinse and put it into separate bowls. (Those yellow air-dried thread-like noodle has more substance than those light fluffy instant noodle.)
Then put in the marinated pork, dislodge them. When the soup comes to another boil, blanch the vegetable for a minute or so. Adjust the taste with salt, then you're ready to go. Garnish with fried shallots.
This is where I learnt the importance of marinating meat with soy sauce, white pepper, cornflour, sugar and cooking oil. In the old days back home, we just cook the meat the way it is without any marinade, and some people scoff at the idea of adding sugar to meat. This has been the cornerstone of my cooking.
Bring enough water for 2 bowls of noodle to boil. Add in a couple of teaspoons of chicken powder stock (The Lee Kum Kee's one I got here is really good). Throw in the rehydrated mushrooms and simmer for about 10 minutes. In the meantime, cook the noodle in a separate pot until done. Rinse and put it into separate bowls. (Those yellow air-dried thread-like noodle has more substance than those light fluffy instant noodle.)
Then put in the marinated pork, dislodge them. When the soup comes to another boil, blanch the vegetable for a minute or so. Adjust the taste with salt, then you're ready to go. Garnish with fried shallots.
This is where I learnt the importance of marinating meat with soy sauce, white pepper, cornflour, sugar and cooking oil. In the old days back home, we just cook the meat the way it is without any marinade, and some people scoff at the idea of adding sugar to meat. This has been the cornerstone of my cooking.
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4 comments:
a litle sugar does go a long way to bring out the flavour in any chinese dishes ;-)
tell it to the local hokkiens! had 11 a.m. lunch at fong lye, and dessert at crystal jade, the gardens yesterday.
wahhh sudah balik??? time flies haha... when are you flying back?
back orede... just a few hours layover for lunch and almost missed the plane in the friday noon jam at kl central.
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