Xplore & eat is my motto. You try,...you like it,....you do it !
In Penang I seldom see this dish,...or maybe I didn't really fancy, well,....maybe coz my favorite is always....spicy, sour, pungent....like Assam Laksa
I first experienced this dish from a Hakka mixed Teochew home cooking....it really open up my eyes at that moment.
Make the dough: Flour, egg, pinch of salt, few drops of water,...and knead it
In Penang I seldom see this dish,...or maybe I didn't really fancy, well,....maybe coz my favorite is always....spicy, sour, pungent....like Assam Laksa
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Then only in KL I found this dish is everywhere.....worth xploring !
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Preparation: Garlic, & chilli padi (chopped finely), shallot & mushroom (sliced into strips), minced pork, mani chai/sweet leaf, anchovies (put in the oven for 10 min or till golden brown)
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Optional...you can also deep fry the anchovies
Add it some oil in the pot and saute the garlic & shallot slightly brown,...then fry the minced pork & mushroom for 3 min.
Add it chicken stock and bring to a boil. Tear the dough into 1 inch size & throw into the boiling stock...add in the mani chai/sweet leave let it boiled for another 3-5 min, or till cooked.
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For the sauce; mixture of garlic & chilli padi (chopped extra fine), lime juice & soy sauce.
Aiyah, I left out the black fungus !....forgot to buy !
Serving for 4 paxs
Ingredients
200g Flour
1/2 tsp Salt
1 Egg
5 tbsp Water, or just enough to mix the dough
200g Minced Pork
100g Anchovies
50g Mani Chai/Sweet Leaves
80g Garlic, chopped
50g Shallots, sliced into strips
30g Shitake Mushroom, sliced into strips
1.5L Chicken stock
1tsp Salt, to taste
1tsp Pepper, to taste
Sauce
2tsp Lime juice
2tbsp Soy sauce
30g Garlic, chopped finely
20g Chilli Padi, chopped finely
