Simple breakfast: chicken ham, baked beans and chicken sausages without bread:
Yesterday's breakfast and below is today's lunch:
Ordered Fried Hokkien Mee (Hokkien Char) at Yamisu Tea House Premier 101, Kuching on March 11, 2011
Fried Hokkien Mee (Hokkien Char) recipe
By Amy Beh
- 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
- ¼ tsp salt
- 1 tsp cornflour
- 1½ tbsp water
- 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
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.