Another Seremban's classic which anyone who have stayed in Seremban before would vouch that once you have tasted this noodle , it can be addictive. It is quite difficult to get close to the Mccoy especially the noodles are homemade, which has a very slight tinge of 'potassium carbonate & sodium bi-carbonate solution(kan sui)' but oh so 'al dente'. I satisfy my urge for it by using any thick wantan noodles, fresh or dried. This is my version of the pork gravy and i hope that whoever has the passion like me. have a recipe of which i can try.
Ingredients:
Thick Wantan noodles - fresh or dried
Pork Gravy:
1/2 cup of chopped garlic
1 lb ground pork - 80/20
1 lb bulk sausage original
2 - 3 tablespoons fish sauce
1/2 tsp white pepper
2 cups water.
Method:
Brown the sausage and ground pork until they are no more pink.
Add in the garlic and saute until fragrant.
Add in the rest of the ingredients and simmer at very low fire for 15 minutes.
To serve:
Cook noodles as you would for Kon Loh Mein. Drain well.
Some clarification on the ingredients. Ground pork 80/20 - 80% lean pork & 20% fat? What type of sausage meat do you use & how do you prepare the fish gravy?
I am a seremban boy & the beef noodles & hakka mee are my favourite hawker food but alas I can't get them in Sydney.
the 80/20 for ground pork and adding bulk sausage meat(breakfast sausages without casings) are just my preference as if the ground pork is too lean, it is too rough and while cooking the gravy, the fat will rendered. you can just use all ground pork.
fish sauce is like soya sauce and there are many countries who produced them and i like the ones from Thailand.
Dear Lily Came across your blog today. I am from Seremban (ACS Late 60's)living in Sabah. Whenever I go back to S'ban my requests are routine - hakka mein and beef noodles. Thanks for your recipes. CL
hope you like this recipe, it is not the real thing but it is close enough. Use the best fish sauce and if you are still in malaysia, get the butcher to give you a piece of 'Chee Tham Tau' - that is 'the meat from below the jaw or cheek, i think'
Hello Lily,
ReplyDeleteSome clarification on the ingredients. Ground pork 80/20 - 80% lean pork & 20% fat? What type of sausage meat do you use & how do you prepare the fish gravy?
I am a seremban boy & the beef noodles & hakka mee are my favourite hawker food but alas I can't get them in Sydney.
weng
ReplyDeletethe 80/20 for ground pork and adding bulk sausage meat(breakfast sausages without casings) are just my preference as if the ground pork is too lean, it is too rough and while cooking the gravy, the fat will rendered. you can just use all ground pork.
fish sauce is like soya sauce and there are many countries who produced them and i like the ones from Thailand.
Dear Lily
ReplyDeleteCame across your blog today. I am from Seremban (ACS Late 60's)living in Sabah. Whenever I go back to S'ban my requests are routine - hakka mein and beef noodles. Thanks for your recipes.
CL
hi lily
ReplyDeleteI am also from seremban (ACS class of 81) & hakka mee, beef noodles, eu ku laksa are all my favs.
today, I 'm gonna try your hakka mee recipe & hope it turns out delicious..
cheers
nikki
nikki
ReplyDeletehope you like this recipe, it is not the real thing but it is close enough. Use the best fish sauce and if you are still in malaysia, get the butcher to give you a piece of 'Chee Tham Tau' - that is 'the meat from below the jaw or cheek, i think'