- Loh Shi Fun, Cabbages or Bean Sprouts (or both). Minced/ground pork – marinate with Oyster sauce, Sugar, Salt, white pepper, a dash of Dark and light soy, a dash of Sesame oil and Shaoxing wine. An Egg.
- Frankly, U can add any condiments U like. Here, The VianD has Prawn, sliced Fish cake, sliced Button Mushroom, sliced Red Chili, Julienne/strip Ginger and Parsley.
- Dark and Light soy, Sugar, Salt, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by sautéing the sliced Ginger and Garlic till golden brown aromatic on medium/low heat. Add in the minced Pork, mix well and break them up till aromatic. Move aside and add the sliced Fish cake and Prawn, let them sit for a little with a few quick stirs. Then mix everything well and fry till aromatic.
Add some water (this will ur sauce), crank up the heat, add the Cabbage and bring to boil. Lower the heat and let it simmer for a few minute till Cabbage soften and sauce slightly thicken.
Add all the Seasoning Ingredients, mix well. Add the Noodles, mix well, up the heat and bring to boil. Lower the heat, add sliced Chili and Parsley, mix well and simmer a little so that everything blends together.
At this point, the noodles are done and U can simply plate and serve. But transfer the Noodles into a pre-heated Clay pot makes the dish looks a lot more authentic. Frankly, the Clay pot, in this case, is purely of a cosmetic purpose with the exception of keeping the Noodles warm.
Crack an Egg (the Egg will add smoothness and stickiness) on top of the Noodles, cover and let it sit for a minute or so. Viola, ur pot of flavorful aromatic, kinda sticky caramelized “Claypot Loh Shi Fun (Silver Needle Noodles)” is ready to be served hot.