(I cut away the skin n the top fats for later use)
(Marinate for 30min)
Pinch of black pepper
1 tsp of premium dark soya sauce
1 tsp sesame oil
1 tsp of cornflour
Ingredients
10 white fish balls (cut halves)
4 cloves of garlic, finely chopped
1 pkt chye sim
1 pkt of yellow noodles
Seasoning
*Put into a bowl*
*3 tsp of premium dark soy sauce
2 tbsp of Thai fish sauce
1 tbsp of light soya sauce
1 tbsp of caramel sauce (to get the super dark colour
150ml of ikan bilis stock (pre boiled using ikan bilis)
Method
Preheat a wok (high flame) add about 1 tbsp of sesame oil.
Put in the pork belly skin n fry it til the skin turn brown.
Discard the skin n oil remain in wok.
Add garlic n saute.
Add the marinated pork belly and fry.
When turning brown, add the fishballs and fry for a minute. Add the vegetable and fry for a min.
Add the ikan bilis stock.
Add in the noodles and toss.
Put the choy sum.
Add the bowl of seasoning and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.
Toss all the noodles to be coated in the gravy.