Minced Pork Noodles è‚‰ç¢Žé¢ðŸ·ðŸ·ðŸœðŸœ

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I really miss the luxury of being able to go to the hawker centre to get a bowl of noodles for breakfast. How I wish just pay $3 can save my effort of cooking this! Really not worth the effort and time spend in preparing this….but what to do? As I always says “welcome to Australia!”
Ingredient for the stock:
500g pork bones
3 liters water
1 piece dried sole fish (deep fried)
40g ikan bilis
15g ginger
8 clove garlic

Method for the stock:
Blanch pork bones in boiling water. Rinse well. Bring water to the boil and add pork bone. Boil for 10 min over high heat
Add dried sole fish and ikan bilis, then turn to medium low heat and cook for 2-3 hours
Add ginger and garlic and boil for another 1/2 hour
Strain the stock. Season with salt

Minced pork:
300g minced pork season with 1 tbsp garlic oil, 1 tsp salt, 1 tsp sugar, pinch of pepper and marinate for a while

Tossing sauce: (mix well)
1 tbsp pork lard
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp Zhejiang dark vinegar
1’tbsp chili sauce
1/2 tbsp tomato ketchup
2 tbsp stock

Garnishing:
Bean sprouts
Lettuce
Chopped spring onion
Deep fried sole fish
Deep fried chopped garlic
Deed fried pork fat
Chai po – soak and drain
Cooked fish cake – slice
Cooked fish ball / pork ball
Cooked mushroom

To serve:
Mix the tossing sauce in a bowl
Cook the noodles and bean sprout and put into the tossing sauce
Cook the minced pork until done and put it onto the noodles
Garnish with the garnishing and serve immediately
Scoop some stock into a small bowl, sprinkle with some chopped spring onion and serve with the Noodles

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