Preparation time

30 Minutes

Cooking time

10 Minutes

Serves

2-3

Maureen Ow creates her very own version of Heng Hua lor mee and it is absolutely worth trying at home.

Embed

Juicy prawns and clams that let you taste the sea are ingredients typical of the coastal Putian region of China. Maureen Ow, also known as blogger Miss Tam Chiak, serves this dish with huge servings of tasty gravy for all you gravy-lovers out there.

Ingredients

2
cloves
Garlic
, chopped
5
grams
Ginger
, julienned
10
grams
Shallots
, sliced
30
grams
Pork Belly
, parboiled and cut into little cubes
5
Prawns
, deshelled and parboiled, Maureen uses raw ones in the video.
5
Clams
, cleaned
50
grams
Cabbage
, cut 1 centimetre thick
5
grams
Chinese Chives
, cut into 2 centimetre pieces, Maureen omits them in the video
150
grams
Wheat Flour Noodles
3
cups
Chicken Stock
150
millilitre
Hua Tiao Wine
1/2 - 1
teaspoon
Corn Flour
, mixed with a little cold water
1/4
teaspoon
Salt
1/4
teaspoon
Chicken Powder
, Maureen omits it in the video
1/4
teaspoon
Oyster Sauce
1/4
teaspoon
Sugar
15
grams
Peanuts
, with skin on and deep fried
10
grams
Seaweed
, shredded and deep fried
A dash
Ground White Pepper

Directions

Add a drizzle of oil, wheat flour noodles and fry them over high heat for about 30 seconds to induce 'wok hei' (breath of the wok). Ensure that the noodles are not clumping together.
Heat 3 tablespoons oil in a wok and fry garlic, ginger and onions until fragrant.
Add in the other ingredients (pork, prawns, clams, vegetables) and mix well. Add chicken stock.
Add seasoning and allow the noodles to braise for a while.
Thicken the soup lightly with a little corn flour mixture.
Splash Hua Tiao wine around the wok just before serving and toss well. Transfer to bowl.
Garnish with peanuts, seaweed, spring onions and a dash of pepper powder. Serve.

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