A dish that my family will have for every Chinese New Year lunch. Despite being a Hokkien, I had picked up how to cook this dish for my hubby's family π A traditional dish that they always look forward to on the first day of CNY!
Ingredients:
- Henghwa Mee Suah
- Pork prime ribs
- Roasted Pork (Sio Bak)
- Beated eggs
- Prawns
- Razor clams
- Cai sim
- Long cabbage
- Sweet beans
- Roasted peanuts
- Fried seaweed
- Fried shallots
(* Amount of ingredients depends on how many pax you're preparing for)
Method:
- Blanched prime Pork ribs to remove blood and scums. Rinse and set aside. Boiled another pot of water, add ribs and bring to a boil. Lower heat and simmer for an hour.
- While boiling the soup stock , prepare other ingredients. Wash and cut vegetables. Sliced roasted pork into pieces and clean the prawns.
- Boil Mee suah in hot boiling water till soft and remove and set aside. Add sesame oil and fried shallots and mix well.
- Bring soup stock to a boil. Added the brine of the razor clams. Add roasted pork pieces to soup. Bring to a boil. Add long cabbage, sweet beans. Use a sieve to boil razor clams, prawns and set aside. Add other vegetables cai sim and sweet/flat peas. Boil till cook and set aside. Arrange the boiled ingredients on top of boiled Mee suah. Also take few pieces of ribs and roasted pork and placed on Mee suah. Add soup. Topped with roasted peanuts, fried eggs, fried seaweed and fried shallots.
No comments:
Post a Comment