Sunday, August 05, 2007

rad naah moo

Rad Naah Moo : Fried Wide Rice Noodles & Chinese Kale with Pork in Bean Paste Sauce

2-3 cups of pork, cut in strips
4 tablespoons of soy sauce
3 tablespoons of sugar
1 teaspoon of white pepper corn, ground
4 tablespoons of corn flour
1 egg

3-4 cups of chinese kale (big or small), roughly cut
1/2 kilo of wide-rice noodles
6 tablespoons of olive oil
2 tablespoons of garlic, finely chopped
3 tablespoons of bean paste
2-3 cups of pork stock
1 tablespoon of fish sauce
1 tablespoon of vinegar
1/4 teaspoon of salt
1 tablespoon of black soy sauce

Marinating the pork
* combine the pork, soy sauce, sugar,ground white pepper corn, corn flour and egg in the zip log bag and keep in the fridge
* marinate for over 1 hour or more

Preparing the fried noodles
* in a bowl, add the wide noodles with black soy sauce, toss over to mix them well
* in a wok, add olive oil
* add noodles that have been mixed with black soy sauce, stir-fry very quickly & constantly till aromatic
* remove into the bowl and keep aside

Preparing the "Rad Naah" topping sauce
* in a wok, add olive oil
* add garlic
* add bean paste
* add marinated pork, keep stirring till the pork is cooked through
* add chinese kale (only stems, first)
* add pork stock
* add fish sauce, vinegar, salt, soy sauce and a pinch of sugar
* add chinese kale (leaves)
* add corn flour (liquidise the corn flour before adding)
* Keep stirring a few mins and then turn off the heat

* put the fired noodles into the serving plate
* top over the noodles with the "Rad Nah" sauce
* sprinkle with ground white pepper corn
* serve with a small cup of "chillies and vinegar sauce"

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