Recipe Description
Minced meat is versatile. It is a great standby to keep in the freezer and dishes with mince in them taste excellent as the tender succulent meat combines well with sauces.
Recipe Ingredient
- 3 skeins fresh wantan noodles
- 100g minced pork
- 1 tsp chopped garlic
- 1 tbsp chilli oil
- 1/2 tsp sesame oil
- 2 dried Chinese mushrooms, soaked until soft and diced
- Marinade (A)
- 1/2 tsp light soy sauce
- 1/2 tsp Shao Hsing Hua Tiau wine
- 1/4 tsp sugar or to taste
- 1/8 tsp pepper
- 1/8 tsp dark soy sauce
- 1 tsp cornflour
- Soup stock
- 1 chicken carcass, cleaned
- 250g pork bones
- 20g dried anchovies (ikan bilis), rinsed
- 3 cloves garlic
- 1 tsp white peppercorns
- 1.5 litres water
- Noodle sauce
- 2 tbsp hot bean paste
- 1 tbsp light soy sauce
- 1/4 tsp dark soy sauce
- 1/4 tsp pepper
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 ladle prepared soup stock
- Garnishing
- 2 stalks spring onions, chopped
- 1 red chilli, seeded and minced
Instructions
- Blanch pork bones and chicken carcass in boiling water. Drain and rinse well. Bring 1.5 litres water to a boil. Add pork bones, chicken carcass and anchovies. Add garlic and white peppercorns. Boil for 30 minutes until stock is ready. Strain the stock and adjust with salt to taste.
- Season minced pork with marinade for at least 10 minutes. Heat sesame oil and chilli oil. Sauté chopped garlic until fragrant. Add marinated minced pork and mushrooms. Dish out and set aside.
- Combine all noodle sauce ingredients in a small saucepan. Cook for a while. Dish out and leave aside.
- Bring a pot of water to a boil. Add a pinch of salt and a few drops of oil. Put in noodles and scald for a few minutes. Drain well. Divide noodles into three serving bowls. Add 1-2 tablespoons of noodle sauce and toss to combine. Top with prepared minced pork mixture. Garnish with chopped spring onion and chilli.
- Serve with a bowl of soup stock.
