Recipes!

[Atl]

Originally Posted by Gedanken

Fried Hokkien noodles
This one’s an old hawker favourite in Singapore and Malaysia. Again, it’s in two parts – the stock and the noodles themselves.

Stock

Ingredients
- 455 ml of water
- 1 teaspoon of salt
- 310 grams of uncooked medium-sized prawns
- 310 grams of cuttlefish heads (calamari rings are more convenient)
- 310 grams of streaky pork

Directions
1. Wash and drain the prawns, and remove and peel the prawns, leaving the prawn heads and shells aside. De-vein the prawns but don’t split them all the way through.
2. Fry the prawn heads and shells in one tablespoon of oil until they turn red, and then curch the prawn heads.
3. Add the water (I prefer to boil it before pouring it in) and salt.
4. Cook the cuttlefish in the stock for 2 minutes – if you’re using whole heads, slice into rings after taking them out of the water.
5. Cook the prawn meat in the stock, and then set aside.
6. Cook the pork in the stock for about 15 minutes or until it’s done. Slice pork into thin strips and set aside.
7. Strain the stock into a clean pot.

Fried Hokkien noodles

Ingredients
4 eggs
- 625 g fresh yellow Hokkien noodles (use the thick noodles)
- 625 g bean sprouts (I personally don’t put them in my dish but some people prefer to have them)
- 2 teaspoons of minced garlic
- 2 tablespoons of light soy sauce
- 55g of chives, cut into 3 cm strips

Directions
With the quantities involved, everything should be split in half and cooked in two batches in a wok.

1. Heat the wok to a very high heat.
2. Add two tablespoons of oil and scrabble the eggs.
3. Add the noodles, bean sprouts and 1 tablespoon of stock, and stir fry.
4. Add a mix of the pork, prawns and cuttlefish to the noodles to the noodles, and cover for 2 minutes.
5. Uncover and stir fry the noodle mixture evenly over a high heat.
6. Push the noodles aside and add another two tablespoons of oil.
7. Add the garlic to the oil and stir fry until brown.
8. Add soy sauce and chives, then stir fry the garlic into the noodle mixture.
Garnish with slices of lime to be squeezed over the noodles.

What's with the metrics??? Streaky pork? Hokken noodles??
How many grams are in an ounce? How streaky should my pork be?? How does pork get streaky anyway?? I am soooo confused!!!!