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.
