I blogged about this before but i just realised that i was so tired that time and i forgot to write down the recipe. This time, i tried to improve a few things and it turned out so so amazing! This is one of the most popular and iconic dish in Singapore’s hawker centre. I am so proud to have perfected my recipe for it. The mushrooms and the mushroom sauce is TO-DIE-FOR, and the best part is i can have much of it as i want! Believe it or not, some places here refuse to give you more mushrooms even if you offer to pay more :(I am missing liver as Ben doesn’t like it and i didn’t want to buy a piece just for myself. Anyhows, this is not a difficult dish, a little tedious to make, but full of the best local flavours, I feel like a hawker now!
Ingredients: (Serves 2)
- About 8 dried shitake mushrooms (soaked till soft)
- 500ml pork bone broth/chicken stock + small amount of water used to soak mushrooms
- Mushroom sauce seasonings: 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp sugar, pinch of salt and pepper.
- 80g sliced pork (I used pork belly sukiyaki)
- 100g minced pork
- Pork balls
- Optional: liver
- Noodle sauce mix (for 1 serve): about 1 small ladle full of mushroom sauce, 1 – 2 tbsp chinese black vinegar, 2 tbsp light soy sauce, 1 tsp thick dark soy sauce, sambal chilli
- 220g yellow noodles or mee pok, cooked till al dente
- Garnish: lettuce, spring onions and coriander. Optional: crispy pork lard
- Remove mushroom stems and slice
- Add mushroom sauce seasoning into pork broth and bring to boil. Add in mushrooms and simmer for about 30 minutes until tender.
- Season sliced and minced pork with a little salt and pepper.
- Bring some pork broth to boil and add in pork and pork balls until cooked. Drain and set aside.
- Mix noodle sauce mix in a bowl. Top with cooked noodles, minced and sliced pork, pork balls and garnish.
- Mix well before eating