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Ingredients -
300g handmade plain noodle (I use Philips Noodles Machine)
Note – you may use the white jade noodle to replace handmade noodle
20g dried shrimp (*chop into small pcs)
20g dried oyster
100g lala/flower lala/clam *whichever available (optional)
100g pork belly
*blanch in boiling water to get rid of dirt and porky smell, 5 – 8 min, rinse with running tap water and cut into shreds.
50g baby bak choy (cut into sections)
80g Chinese cabbage (cut into shreds)
3 pcs dried Chinese mushroom, soaked and cut into shreds.
300g fresh prawn (de-shell and de-vein)
2-3 pcs shallot – slice
1tbp oil (I use olive oil)
Note – you may use the white jade noodle to replace handmade noodle
20g dried shrimp (*chop into small pcs)
20g dried oyster
100g lala/flower lala/clam *whichever available (optional)
100g pork belly
*blanch in boiling water to get rid of dirt and porky smell, 5 – 8 min, rinse with running tap water and cut into shreds.
50g baby bak choy (cut into sections)
80g Chinese cabbage (cut into shreds)
3 pcs dried Chinese mushroom, soaked and cut into shreds.
300g fresh prawn (de-shell and de-vein)
2-3 pcs shallot – slice
1tbp oil (I use olive oil)
Chicken stock 1000 – 1300 ml
Pinch of salt
Light soya sauce (optional * depends on your taste) – may add few drops
Fried some shallots and keep the shallots oil for later to garnish in the soup
3-4 tbsp cornstarch mixed with 3-4 tbsp room temp water mixed well
Hua Tio Jiu 1tbsp
Pinch of salt
Light soya sauce (optional * depends on your taste) – may add few drops
Fried some shallots and keep the shallots oil for later to garnish in the soup
3-4 tbsp cornstarch mixed with 3-4 tbsp room temp water mixed well
Hua Tio Jiu 1tbsp
~ COOK ~
1) Heat wok, add oil, stir fry pork belly and shallots till fragrance.
2) add dried oyster, dried shrimp, Chinese cabbage.
3) pour in soup, bring to a boil, cover with lid in low heat.
4) add in noodles, turn heat higher and stir to mixed well.
5) add in clam/lala/flower lala and prawn
6) add in baby bak choy
7) if the chicken stock is tasty enuf no need add salt and light soya sauce, but if you are heavy taste bud, u may adjust to suit your taste. I don add salt and L/soya sauce
8) add in cornstarch water, stir and mixed well. Add one tbsp shallot oil and some hua tio jiu. *cornstarch water not enuf and the soup is watery, you may add another 1tbsp cornstarch water to get the runny soup.
1) Heat wok, add oil, stir fry pork belly and shallots till fragrance.
2) add dried oyster, dried shrimp, Chinese cabbage.
3) pour in soup, bring to a boil, cover with lid in low heat.
4) add in noodles, turn heat higher and stir to mixed well.
5) add in clam/lala/flower lala and prawn
6) add in baby bak choy
7) if the chicken stock is tasty enuf no need add salt and light soya sauce, but if you are heavy taste bud, u may adjust to suit your taste. I don add salt and L/soya sauce
8) add in cornstarch water, stir and mixed well. Add one tbsp shallot oil and some hua tio jiu. *cornstarch water not enuf and the soup is watery, you may add another 1tbsp cornstarch water to get the runny soup.
~~ Bon Appetite ~~
~Note~
Noodle – Noodles need to scald in boiling water till cook and submerge in cold water for few min, drain and set aside for later add in the soup.
Noodle – Noodles need to scald in boiling water till cook and submerge in cold water for few min, drain and set aside for later add in the soup.
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