- 200g pork belly, thinly sliced,
- 1 tbsp cornflour
- 2 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp freshly ground black pepper
- 1 dash white pepper powder
- half a bulb garlic, minced
- 2 inches of a large carrot, cut into small inch-long pieces
- 1 tbsp vegetable oil
- 3 tbsp dark soy sauce
- 300ml water
- a pinch of fresh coriander leaves, chopped
Preparation and Cooking
- Marinade the pork belly and prepare the carrot and garlic.
- In a hot wok with the vegetable oil, fry the garlic till fragrant.
- Toss in the carrot and fry till almost done.
- Put in the marinaded pork belly and stir about, adding water in small quantities, adding each time the wok gets dry.
- When the meat is about done, add all the remaining water at a go to form a gravy.
- Add dark soy sauce, and salt to taste.
- When it starts to boil, turn down the heat to a simmer for approximately 15 minutes, longer if you want the pork to be even more tender, and if your stomach can wait.
- Serve with fresh coriander.
You can have this with steamed rice or Mini Yorkshire Puddings. Delish.
Had a late night on Skype yesterday and hence, a Good Morning-turned-Afternoon today. :/ I woke up feeling terribly hungry. I needed food, and I needed it FAST.
Then, I remembered having a new bag of Taiwanese Yellow Noodle Sticks, which I got from Chinatown last month. :D
The 7-Minute Beef Noodles Trick:
- Set two pots on the hob (each with a little bit of water so they don’t burn) and turn the switches to full whack.
- Boil water in an electric kettle, just enough to cook your noodles and a little more for soup.
- Grab beef from freezer, defrost it in the microwave.
- Chop carrots and onions and toss into one of the pots.
- Water should have boiled by now. Fill one enough to cook noodles and the other (with the carrots and onions) for soup.
- Crush a garlic clove, powder-chop a single clove and toss into the soup pot, together with an inch of a cinnamon stick. Don’t forget pepper, salt, and dark soy sauce for colour. You would also want to add a small splash of vinegar, which will help make the beef more tender.
- Toss the noodles sticks into boiling pot of water.
- Get the beef out of the microwave and cut to bite size pieces. Toss into soup pot.
- Stand and look pretty for 3 minutes.
- No, I’m kidding. Prepare spring onions, coriander and serving bowl.
- Wash everything you don’t need to help you dig into your Express Beef Noodles.
- Turn off both hobs.
- Drain noodles with a colander and sit it in the serving bowl. Rinse-wash colander and pot.
- Pour beef and soup over the noodles. Top off with spring onions and coriander. Wash soup pot.
- Dig in.
I can’t guarantee it will taste very good the first few times.
But with practice and sheer hunger for good savoury asian-tasting food, you’ll get it soon enough. (:
Okay, I’m having dinner right now and I cannot help but jot this down somewhere. I’m having the best dinner ever in london; the best dinner I’ve cooked so far:
- Braised Pork Cubes with coriander, on Pan-seared Fresh Mushrooms and Onions with rosemary
- Buttered Fusilli with red bell peppers, carrots and lettuce
So when I put all these into my mouth at once, imagine the flavour of savoury pork and peppery gravy tussling with the almost honey-like fragrance of rosemary and bell peppers, combined with the slight but adequate charcoalish taste of the onions and mushrooms.
Also, the tangy texture of the meat in beautiful contest with the starchy bite of the pasta, complemented by the crunch of carrots and crispness of lettuce. not forgetting the zesty aftertaste of the humble olive oil and balsamic vinegar dressing.