Wednesday, November 25, 2009

FRIED LAU SU FANG WITH MINCED PORK STEW



Having tasted the KL's fried Lau Su Fang (Mouse Noodle), this is my take on it; nothing like the original, mind you. It's one of those off the cuff recipes that tastes reasonable on the first attempt, and that results 2 off-springs, which you see here. The amount of the meat used is good enough for 2 recipes.




INGREDIENTS

1 Bag Lau Su Fang

400 gm. Minced Pork

1 Tsp. White Pepper

2 Tbsp. Dark Soy Sauce

2 Tsp. Sugar

1 Tbsp. Cornflour

1 Tbsp. Cooking Oil

3 Minced Garlic

½ Carrot

4 Dried Mushrooms

1 Egg

Handful of Dried Shrimps

1 Stalk Green Onion





MEAT MARINADE


Add 1 Tsp. White Pepper, 2 Tbsp. Dark Soy Sauce, 2 Tsp. Sugar, 1 Tbsp. Corn Flour, 1 Tbsp. cooking oil. Massage thoroughly, and let it stand in the fridge for ½ hour before use.


In the meantime, soak 4 large dried mushrooms in water until they rehydrate, then dice them. Minced the garlic, julienne the carrot, chopped the green (spring) onion. Set aside.


STEWING THE PORK


In a pot, heat up 2 tbsp. of cooking oil; fry the garlic for a while before adding the marinated pork . Quickly stir to avoid burning.


When the meat is no longer pink, add the diced mushroom. Mix well. Then pour in water, just enough to cover the meat.


Bring it to a boil, and let it simmer for ½ an hour with lid on. After that remove the lid, and turn the heat to high to reduce the liquid to about 10% of it. This is to keep the meat moist. Add in additional dark soy sauce to give it a nicer, darker tone. Further adjust the taste with salt if you have to.



THE TOPPING


While the pork is stewing, beat one egg with a pinch of salt added, and make a thin omelette. Julienne it. Set aside.

Cut the Hay-Bee (dried shrimps) into bite-size. Quickly fried over hot oil to give them the crisp. Set aside.


FRYING THE LAU SU FANG

Drizzle 2 tbsp. of cooking oil around the wok on medium heat. Fry 2 of the minced garlic until fragrant. Then toss in the Lau Su Fang. Scoop from the bottom, toss and turn. Get the noodle oiled on all sides.


Gradually add the dark soy sauce while keeping up with the toss and turn to have a nice even tan. About 2 tbsp. of the sauce should do the trick. Sprinkle a bit of water if the noodle gets too dry. In about 2 minutes they should be done. Scoop out onto a serving dish.


Don't over cook the noodle as it's already "semi-cooked"; the frying is to give it a nice color and heat it up a bit. I didn't bother to add salt or do a taste test, as the pork mixture will even out the taste eventually.



THE ASSEMBLY


Pile on the stewed pork, omelette, dried shrimps, carrots and the green onion garnish.





6 comments:

Nate-n-Annie said...

Really great post! Loh Shi Fun is one of our favorite dishes at the Malaysian restaurant back in California that we most frequent. We always wanted to try making it ourselves. Thanks for posting.

Kong-Kay said...

don't know whether g'nam to your taste or not.

babe_kl said...

so elaborate, the lazy me will just blanch the loh shi fun and pour the minced meat over :D

Kong-Kay said...

actually it's quite fast to prepare, discounting the stewing part; only the photos make them "low-so".

Food For Tots said...

This lau su fang is my favourite. Haven't had it for quite a long time. Your version looks really very profession and appetizing!

Kong-Kay said...

despite all the dark soy sauce, it doesn't taste too salty at all, and i never have to use additional salt to adjust the taste.

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