Thursday, January 14, 2010
3/4 pack mee diao (for 4 servings)
10 prawns (cut into small cubes size)
1 cup ground pork (marinated with pepper, light soya sauce, sesame oil and cornflour)
1 red chilli (thinly sliced)
6 cloves garlic (chopped)
6 shallots (thinly sliced)
1/4 cup dried shrimp (chopped)
1 brinjal (cut into small cubes size)
1 stalk coriander leaves (chopped)
1 tbsp oyster sauce
2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)
1/2 tbsp fermented soy bean paste
1 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp cornflour
2 cups water
dash of salt, sugar and pepper to taste
1. Heat up 4 tbsp olive oil. Saute shallots until golden brown then set aside.
2. Stir fry brinjal until slight burnt. Set aside.
3. Heat up 3 tbsp oil. Saute garlic and dried shrimp until fragrant.
4. Add ground pork. Continue stirring until pork is cooked.
5. Stir in prawns.
6. Add in red chilli and fried brinjal.
7. Stir in seasoning. Let it simmer for 1 minute or until gravy has thicken. Lastly, stir in chopped coriander leaves.
8. In the mean time, cook the long life noodle in the boiling water for 2-3 minutes then drain. Stir in fried shallots with shallot oil.
9. Place the noodle on plate, top with the gravy. Sprinkle some fried shallots.
10. Serve hot.