Roasted Pork & Dry Noodles, My Favourite When In Hong Kong

Roasted Pork & Dry Noodles, My Favourite When In Hong Kong

ROASTED PORK & DRY NOODLES

choy sum, pickled mustard greens, chicken broth & spicy seasoning

One of my favourite dishes when in Hong Kong

Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish! For an amazing taste: you can use some Char Siu (that you can find in any Asian supermarket) to marinate your meat, then roast your pork on the oven. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.
Will Meyrick

portions

minutes

Main Ingredients

  • Dry egg noodles 100gr
  • Pork belly (or pork neck) 150gr
  • Fresh mustard green 10gr
  • Pickled mustard greens 10gr
  • Bok choy/choy sum 30gr
  • Green shallots 5pc sliced
  • Coriander roots
  • Fried garlic 1 pinch
  • Fried shallot 1 pinch
  • Peanuts (crushed) 1 tbsp

Noodles Seasoning

  • Soya 1 tbsp
  • Maggi 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 pinch
  • Sugar 1 pinch
  • White pepper 1/2 tsp

On side
Hot chicken broth 300ml (easy one: chicken powder, salt, white pepper, and fried garlic)

Step by Step Instructions

Blanch the noodles (twice, in between rinse in cold water) Blanch the choy sum (not too long to keep its natural colour and texture) Stir the cooked noodles with your seasoning Add a pinch of fried garlic, a pinch of fried shallots, and the crushed peanuts Place your choy sum in a platter Place the seasoned noodles on top Top with some pickled mustard greens Slice the roasted pork and place it on top of the noodles Place some slices of fresh mustard leaves, and some green shallots around your dish Add some coriander leaves, some fried garlic and crushed peanuts on top In a bowl on the side, pour the hot chicken broth stock, add some coriander roots
Chicken Khao Soi, A Curry Coconut Soup Recipe

Chicken Khao Soi, A Curry Coconut Soup Recipe

CHICKEN KHAO SOI

with crispy noodles, pickled mustard greens, and chilli jam

Flavours from Northern Thailand

This curry/coconut noodle soup is originated from Northern Thailand, although it also takes influences from the Laotian and Burmese cuisine cultures.

Pay attention to the red chilli paste you will use in the recipe, as the ready-to-cook ones are often well-seasoned.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”

Will Meyrick

portions

minutes

Ingredients

  • Chicken slices 300gr
  • Red curry paste 2 tbsp
  • Pong garee/curry powder 2 tsp
  • Turmeric powder (for colouring)
  • Coconut milk 100ml
  • Dark soya 1 tbsp
  • Chilli Jam 1 tbsp
  • Pickled Mustard Greens
  • Egg noodles
  • Fried Egg Noodles

Step by Step Instructions

Warm oil in a pan
Stir your curry paste, your curry powder, colour with some turmeric powder
Add water to separate the oil from the paste, and give a nice texture to your broth
Add coconut milk, then chicken slices.
Season with dark soy
Blanch the egg noodles (I recommend to soak in cold water once, then blanching once again)
In a big bowl, in a wok (or tureen) put:
– the noodles
– pour some broth with chicken on the side
– garnish with pickled mustard greens
– top with the fried egg noodles
– add a slice of lemon, and a spoon of chilli jam

Simple Recipe Of The Singaporean Laksa Soup

Simple Recipe Of The Singaporean Laksa Soup

SINGAPOREAN LAKSA SOUP

with fish balls, fish cakes, prawn, fried tofu, Hokkien noodles, rice vermicelli, bean sprout and soft boiled egg

A flavorful dish to serve directly in the wok!

Supposed to come from the Persian word for “noodles”, “laksa” is generally a rich spicy fish soup served with thick wheat noodles and vermicelli.

Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya (also named Peranakan) cuisine.

This recipe is part of my new masterclass series “Cooking at Home

Will Meyrick

portions

minutes

THE SOUP

  • laksa paste (see sub) 1 large tbsp
  • dried shrimp, blended 2 pinches
  • pong garee powder 1 tbsp
  • chilli Jam 1 tbsp
  • chicken stock 50cl
  • coconut milk 1 cup
  • dark soy 1 tea spoon
  • light soy 1 tea spoon
  • kecap manis (sweet soya sauce) 1 tea spoon

INGREDIENTS

 

  • tofu, fried 1pc
  • bean sprouts 30gr
  • soft boiled egg 1pc
  • fish balls 4pcs
  • fish cakes 4pcs
  • vermicelli noodles 30gr
  • Hokkien noodles 30gr
  • chopped coriander

LAKSA PASTE

  • lemongrass 100gr
  • garlic 50gr
  • coriander powder 10gr
  • white pepper 15gr
  • shallot 200gr

blend all ingredients together

STEP BY STEP

Warm the garlic oil in a wok or a pan
Stir your laksa paste, add the blended dried shrimp, the pong gari powder and the chilli jam
Stir well until you get a beautiful brown colour
Add chicken stock and coconut milk
Season with salt (2 large pinches) and sugar (1 large pinch)
Bring to the boil
Blanch separately the fish balls, the prawns, the bean sprouts, then the Hokkien noodles, and finish with the vermicelli
In a big bowl, in a wok (or a tureen) put:
– the noodles, the bean sprouts
– cover with slices of fish cake
– add halved fish balls
– add cut fried tofu
– add fresh minced coriander to the broth, and mix it through
– pour the broth
– pop the half eggs on top

Recipe of the Chicken Mie Pangsit, an Indonesian food pillar

Recipe of the Chicken Mie Pangsit, an Indonesian food pillar

Chicken Mie Pangsit

with dry egg noodles, chicken dumpling and choy sum, served with prawn cracker, chicken broth and sriracha sauce.

A new cooking experience

We’re embracing technology while also acknowledging the world situation. So, I’ve been doing my best to set up my restaurant Monsoon remotely. Although I can’t be in Hong Kong personally, I’ve regularly liaised with Chef Budiana and the Monsoon team via video conferencing and working live online with Zoom. Then came an idea: to offer people a new experience of cooking from home. We start this new masterclass series with a pillar of the Indonesian food culture, derived from the traditional Chinese cooking techniques: the “mie ayam pangsit” (seasoned noodles served with diced chicken on top)
Will Meyrick

portions

minutes

Summary

Main Ingredients
  • chicken mince 60g
  • dry egg noodles 90gr
  • choy sum chopped 50gr
  • chicken dumplings 4 pcs
  • bamboo and water chestnuts diced 30gr
  • garlic oil 1 tbsp
  • dark soy 1 tea spoon
  • light soy 1 tea spoon
  • kecap manis (sweet soya sauce) 1 tea spoon

 

Noodles seasoning
  • chicken powder 1 tbsp
  • sugar 1 pinch
  • salt 1 pinch
  • pepper 1 pinch
mix with some hot water, reserve.

A variant from Malang, Java Indonesia

Chicken broth

  • 2 Tablespoons of Chicken Powder per cup of water
  • coriander root
  • ginger
  • white pepper

boil all ingredients together
drain the broth
reserve

Garnish

coriander leaf ginger julienned

Step by Step Instructions

step 1 : wok

Warm garlic oil in a wok or a pan

step 2 : stir

Stir your chicken minced, then add bamboo and water chestnuts

step 3 : seasoning

When the meat is coloured, add dark soy, light soy, then sweet soy

step 4 : stir

Stir well until darken. Then reserve.

step 5 : blanch

In the meantime, blanch the dumpling until soft. blanch the choy sum blanch noodles

step 6 : seasoning noodles

Drain noodles and mix with the noodles seasoning

step 7 : dressing

Put seasoned noodles in a bowl Add your blanched choy sum Add the dumplings Top with your seasoned chicken Add a prawn cracker Garnish Serve the chicken broth aside, and a cup of Sriracha sauce

Selamat Makan

Enjoy your Chicken Mie Pangsit!