Ingredients:
- Choy sum (cut 1 inch long)
- Chinese parsley (cut into 1 inch long)
- 50 gm dried shrimp (soaked and pounded/minced)
- 12 pieces of tau pok (sliced into 1 inch long)
- 500 gm pork belly (julienned)
- 6 cloves of shallots (minced)
- Heng hwa beehoon (no soaking required)
- 10 pieces of dried mushroom (soaked overnight and julienned)
- 200 ml of water (reserved from soaking of dried shrimp)
- 1.5 ltr of chicken stock (with extra on the side)
Preparation:
- Heat oil. Add in shallot, allowing it to brown.
- Add shrimp and mix well.
- Lower heat slightly and add in pork belly.
- Once the pork belly is half cooked, mix in the mushroom, followed by tau pok.
- Add in around 1.5 ltr of chicken stock.
- Mix in choy sum and parsley.
- Season to taste with salt.
- Add bee hoon in batches, allowing the bee hoon to soak up the stock.
- More chicken stock can be added if the mixture is drying before all bee hoon are well cooked.
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