Print-Yoke Sui Sang Mein (Minced Pork Wonton Mee)


Main :

  • A Handful of any green vegetables. Wonton Mee.
  • Minced Pork – Coarsely minced pork-belly, diced Onion and red chilli. Lots of sliced Scallion. A little of Corn-starch mixture as thickening agent.

Side :

  • Pork fat – cubed (Optional, but this will elevates the dish to a different lever).

Seasoning :

  • Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Dark Soy. 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 !!!

Optional – Start by rendering the Pork-fat with a tiny bit oil (just to get the rendering going), in low-medium heat. Till Golden brown or turn crispy (Crispy Lardons) – abt 15-20 mins, depending on the heat and size of the Pork-fat. This is better known as Chi Yau Char. Set aside. U can do this way in advance.

Preparing the sauce for Wonton Mee – Cooking oil, light Soy, a pinch of Sugar and white pepper,  a dash of Sesame oil and dark Soy. Keep aside.

Boil a huge pot of water, cook the green Veggies for a min or two. Keep aside.

With the same pot of water, cook the Wonton Mee (loosen the Mee) till Al dente (not soft but firm to the bite). Rinse in cold water to stop over-cooking, rinse and set aside.

Saute some chopped Garlic with the diced Onion and red Chilli till aromatic.  Add the minced pork and continue to saute till cooked (kindda turn whitish) – breakup the meat. Add a little water to create some gravy. Add all the Seasoning Ingredients.  Add Corn-starch mixture, stir well to get a slightly thicken consistency. Keep aside.

Mix the cooked Wonton Mee with the sauce thoroughly (add a little of warm water if too dry). Top with the Minced Pork sauce, a tea spoonful of Chi Yau Char, garnish with the green Veggies and lots of sliced Scallion and ur plate of delicious flavourful “Yoke Sui Sang Mee” is ready to be serve.


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