#tailokmeen #hokkienmee
Start by adding 1 tbsp of lard oil to a wok. Heat up the lard oil. Add 6 peeled and deveined prawns and 1 sliced squid. Flash for 1 minute or so, then remove and set aside the seafood.
In the same wok, add another 1 tbsp lard oil and a handful of crispy lard. Fry the crispy lard for a few minutes.
Add 150g of sliced pork belly and stir fry until the meat is lightly cooked. Add 1 cup of sliced cabbage and cook the cabbage until it is soft.
Add the tai lok meen noodles and stir fry for a few minutes until the noodles turn soft. Add 2 tbsp of corn flour and stir well to cook off the flour.
Add a solution of 2 tbsp dark soya sauce, 1 tbsp oyster sauce and 150ml water. Mix well to coat the noodles fully with the dark sauce. Add more water if the noodles get too dry.
Return the prawns and squid to the wok and add Sarawak white pepper followed by 1 tsp of lard oil. Turn off the heat and quickly stir to emulsify the lard oil.
And it’s done! Simply serve onto a plate and enjoy.
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
22 дек 2021
