About the Recipe
This recipe is simple and yet marked as "Advanced". The secret is hidden is the right balance of flavours.
Ingredients
Package of the hokkien noodles
Quarter of the cabbage
Bunch of Bok choy
500g of pork rashers
before cooking.
4 garlic cloves
2 onions
Shallot
Onion wedges
Julienne carrot
Preparation
Step 1
Marination for pork: oyster sauce, korean soy sauce, chinese wine, sesame oil 1 spoon, vegeta, water, pepper, salt. It is enough to marinate it one hour
Step 2
Blanch the cabbage/ carrot ( for 30 sec) with salted water
Heat the pan (or wok) with olive oil.
Take the meat from marination and brown it. Make sure it is done quickly, so the meat does not become soggy. Put it aside.
Step 3
Chop and sauté garlic until aromatic- place on one side of the pan. Add the cabbage and carrot and when you see it is half cooked add everything else, add all marination. Mix everything.
Step 4
Rinse the noodles in the boiling water. Make sure that the onion is still crunchy.
Dont forget to add shallot.
At the end you add Indonesian ketchup- make sure it cooks.