TAN TSAI NOODLES

Ingredients for the noodle stock:

Chicken bone

6 Prawns but we only use the shells for stock and keep the prawns for noodle garnish.

Bonito shaving (Katsuobushi shaving)

3 spring onions, cut it into 3 cm length way.

2 slices of ginger

Water

Procedure for the noodle stock:

1. Remove the shell from prawns and use a little bit of oil to sauté the prawn shell.

2. Roast the chicken bone in the oven until the bone gets some colour on it

3. Put everything into a stock pot and cover the ingredients with water.

4. Boil it first then simmer for 2 hours. It’s now ready to serve with noodle.

Ingredients for the Mince sauce:

400g Pork mince

1/2 cup Soy sauce

1 tablespoon rice wine

2 tablespoon Fried Shallot

2 cups water

¼ teaspoon pepper powder

1 teaspoon Chinese five spice powder

1 teaspoon Rock sugar

Procedure for Mince sauce:

1. Heat a wok with 2 tablespoons oil and stir-fry the pork until it’s cooked on the outside.

2. Add all the ingredients and mix them evenly. Boil it first then simmer around 30 minutes to reduce down half of the sauce.

Final procedures for Tan Tsai Noodle:

1. Poach the prawn and vegetable in a pot of boiling water first. After cook the noodle in the boiling water.

2. Place noodle and some mash garlic (optional) into a bowl and pour some mince sauce on top. Garnish with prawn and vegetable and add the soup.

This recipe can serve 3 people.

EGG WAN'S FOOD ODDYSEY

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