SINGAPOREAN BRAISED NOODLES / SINGAPOREAN LOR MEE(4 servings

• Meat

  • 1 Fish cake, Fried slices
  • 2 lb Pork belly

• Produce

  • 2 slices 1/4-inch thick and about 3-inch long peeled ginger
  • 2 cups Beansprouts
  • 1 Cilantro, fresh leaves
  • 3 cloves Garlic
  • 1 Garlic
  • 1 Red chilis, Fresh
  • 3 Shallots

• Refrigerated

  • 1 Egg
  • 1 Eggs, hard

• Condiments

  • 6 tbsp Soy sauce, dark
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 1 lbs Spaghetti noodles, dried

• Baking & Spices

  • 1 tsp Five-spice powder
  • 1 Salt and pepper
  • 1 1/2 tbsp Sugar
  • 150 g Tapioca starch mix with

• Oils & Vinegars

  • 1 Chinese chinkiang black vinegar
  • 2 tbsp Cooking oil

• Liquids

  • 8 cups Water

• Other

  • 1 Tbsp Better Than Bouillon- no MSG (or similar

Found on whattocooktoday.com

Description

Ingredients

• 1 lbs of dried spaghetti noodles (or you can mix in rice noodle sticks, make sure you soak the rice noodle sticks for 15-20 minutes before blanching)
• 2 cups of beansprouts
• 2 lb of pork belly (leave it whole)
• 2 tbsp of cooking oil
• 3 shallots (finely chopped)
• 3 cloves of garlic (flattened)
• 2 slices of ¼-inch thick and about 3-inch long peeled ginger
• 1 tsp five-spice powder
• 1½ tbsp sugar
• 8 cups of boiling water
• 1 Tbsp Better Than Bouillon- no MSG (or similar)
• 6 Tbsp of dark soy sauce
• 4 Tbsp of soy sauce
• Salt and pepper to taste
• 1 egg (beaten)
• 150 gr tapioca starch mix with 100 ml of water
• Hard-boiled eggs- cut in half (optional)
• Fried fish cake slices
• Fresh cilantro leaves (finely chopped)
• Chinese ChinKiang Black Vinegar
• Finely Chopped garlic (use food processor or garlic press for best result)
• Fresh red chilis (finely chopped)

Directions

• Blanch the beansprouts in boiling water and cook the noodles according to instructions on package and portion them into individual serving bowl
• Heat oil in a large pot. Add in ginger, pepper, star anise, five-spice powder, sugar, garlic and shallots. Saute until fragrant. Add in pork belly and cook until it turns color, 5 minutes
• Add in about 8 cups of boiling water, bouillon, soy sauce, and dark soy sauce. Lower the heat to low-medium setting and let it simmer until the pork belly is tender (but not falling apart), about 45 minutes to 1 hour. Have a taste and add a pinch of salt and adjust seasoning as needed. It should be savory and slightly sweet. Remove the pork belly from the pot. Let it cool and then slice into bite size. Also remove the rest of the ingredients out from the stock and discard. Strain the stock
• Portion the noodles, bean sprouts, and pork belly slices into individual serving bowl.
• Turn up the heat to high and let the stock boil again. Give the tapioca starch slurry a good stiry and slowly add into the stock while other hand is stirring vigorously until its thickened and keep on stirring. Next, slowly add in the beaten egg and one hand continue to stir (its like making and egg-drop soup). The soup will be very thick, glossy and stretchy at this point
• Laddle soup generously over the noodle in individual serving bowl. Garnish with fresh chopped cilantro leaves, black vinegar, finely minced garlic, and red chilis. Serve immediately