A Trip Down Memory Lane: Signature Dishes from the Tan Family
Yield: 4-6 pax
- 5 cloves of garlic, chopped
- 400g yellow noodles
- 150g pork belly, sliced thinly
- 8-12 large prawns, shells and heads intact for added sweetness
- 2 small squids or 1 big squids, sliced
- 4 leaves of Chinese cabbage, sliced in shreds
- 400ml of stock (preferably hot, may use water for convenience)
- 1000ml of water (preferably hot)
- 2 tbsp white rice wine
- 2 tbsp sugar
- 1.5 tbsp oyster sauce
- 2 tbsp of corn flour mixed with 2 tbsp of water
- Salt and white pepper powder to taste
- Black vinegar
- Mix sugar, pepper powder and oyster sauce then set aside.
- Using a wok or large frying pan, heat 2 tbsp of oil over high heat. Sauté garlic u til fragrant.
- Add in pork belly. Stir-fry till pork turns whitish.
- Add in squids and prawns. Immediately then add in oyster sauce mixture. Stir and mix well.
- Pour in white rice wine and stock, bring to boil.
- Add in Chinese cabbage, noodles and salt. Add in hot water until it is the preferred amount (my children love to slurp the soup hence I tend to add more). Cover with lid and bring to simmer.
- Add corn flour mixture till desired consistency. Add in black vinegar. If desired, add more salt and pepper powder. Serve piping hot.
- The original recipe yielded a more “saucy” than “soupy” dish but as mentioned, we like it better as a thickened soup version, especially on a rainy day!
- To prevent overcooking the prawns and squids such that they turn rubbery, I try to use heated stock and hot water to shorten cooking time. All in all, I try to act fast while making this dish.
- Black vinegar is optional in the original recipe but personally, I feel that it adds depth to the soup. Even the Hub who dislikes vinegar on a normal day likes this dish very much.