Ingredients:
500g yellow noodles
100g minced meat / sliced meat
Cabbage n Cai Xin
10 of prawn meats
200g of pork belly, cut into small pc
Sliced fish cakes
500g yellow noodles
100g minced meat / sliced meat
Cabbage n Cai Xin
10 of prawn meats
200g of pork belly, cut into small pc
Sliced fish cakes
For
taste seasoning :
1 tbsp oyster sauce
1 tbsp sweet soya sauce
2 tbsp dark soya sauce
I mixed all together n add some water.
1 tbsp oyster sauce
1 tbsp sweet soya sauce
2 tbsp dark soya sauce
I mixed all together n add some water.
Method:
1. Fry the lard ( pork belly)
till crispy.
2. Drain n keep the crispy fat
n lard oil separately.
3. Heat wok again n put in 1
tbsp of lard oil, wait till smoking hot. Add minced garlic n stir fry till it
turns lightly golden n aromatic.
4. Then add in minced meat to
stir fry n continue with sliced fish cakes.
5. Put in cabbage n cai xin,
gave it a quick toss. Put in yellow noodles for last, gave it toss then pour in
water to cover the noodles.
6. Add all the seasoning n
bring it back to boil with lid on n let it coo at medium heat for about 3 mins
till the noodles hv softened considerably. Then off the heat. Add in all crispy
lard n stir fry to mix well.