I always like to eat the 排骨拉面 from Crystal Jade Noodle House. So when I saw this similar recipe from one of the cookbook, I decide to give it a try. I bought the Fresh La Mian(拉面) from NTUC supermarket which can use to serve 3 - 4 person. This dish is very simple, just need to marinate the pork chop then deep-fry it and serve with soup noodle. It cost about $3.00 per bowl base on the ingredients used.Ingredients: (serves 2)
2 Pieces of Big Pork Chop With Bone
1 Packet of La Mian(拉面)
A Few Stalks Of Xiao Bao Cai/Cai Xin(小白菜/菜薪)
600ml Of Soup Stock
Some Shallot/Sesame Oil
2 Tablespoon Sweet Potato Flour + 1 Tablespoon Cornstarch
Seasoning:
1 Tablespoon Cooking Wine
2 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
3-4 Cloves Crush Garlic
1/2 Teaspoon Five-spice Powder
Methods:
1. Wash and chop the pork chop with the back of the knife to make it tenderize.
2. Marinate it with the seasoning for at least 30 minutes or more in the fridge.
3. Before deep-frying, coat it evenly with the flour mixture and set aside for 2 - 3 minutes.
4. Preheat the oil and deep-fry the pork chop in medium heat one at a time until golden brown and crisp.
5. Blanch the noodle in boiling water, then rinse with tap water to remove the starch on the noodles.
6. Then cook the noodles accordingly to the packet instructions.
7. Wash and blanch the vegetables in the boiling soup, remove and set side.
8. Place the cooked noodles in a serving bowl, top with blanch vegetables and deep-fry pork chop.
9. Pour over the soup stock and sprinkle some dried shallot, sesame oil and spring onion then serve.
Notes: You can use any types of noodle that you prefer. Or you can change the pork chop to pork ribs.
Ellena, how you find the Fresh La Mian from NTUC? Does it taste like those Soupy La Mian sold outside? Is it labelled as La Mian (拉面) on the wrapper? Last question, does it come with instructions on how to cook the La Mian? *blush* so many questions. haha...
ReplyDeleteHi Tazz, althought the La Mian can't compare to those freshly made one in the restaurant but to us this freah 拉面 from NTUC taste just good and the texture is also quite Q.
ReplyDeleteYup, it is labelled as La Mian (拉面)on the wrapper but i think not all NTUC had it.. so you had to take a look. They also have the Yang Chun Mian(阳春面). I know sometime those stall selling beansprout and beancurd in the wet market also have freshly made La Mian. You can take a look as well.
As for the cooking method, the wrapper stated as add the noodle together with the soup and cook. But the noodle will make the soup very starch and lumpy.. so what i do is blanch it in boiling water then rinse with cold water then cook in the soup based. HTL.
Tagged you for Meme: 10 Things I Miss of Mum's Cooking
ReplyDeletehi ellena, b4 i read that you had this from crystal jade, i kinda had a feeling this would be something shanghainese, and i guess i was quite right afterall! looks yum, you're a really good cook my dear!
ReplyDeleteNo la.. Evan... thanks for your compliment... i just saw this recipe from one of the library book so tot of giving it a try.....
ReplyDelete