After church this morning, we headed straight to the shopping malls as most of the malls are on sale. Though when we left church it was almost lunch time, we weren't hungry as we had a substantial brunch after the service. I must say that we certainly are fortunate to have so many ladies in church who are fabulous cooks. Each week they will take turn to prepare breakfast for the congregation.
By the time we had lunch it was almost 3.oo in the afternoon. Since we were all tired by the time we reach home and not that hungry, I decided to prepare a light meal for dinner. Hubby requested for Fried Hokkien Mee Hoon. The one thing I learnt about frying tasty mee hoon is, you must allow the gravy to be absorbed by the mee hoon. By cooking it this way, you not only get tasty mee hoon but the mee hoon will retain its long strand without breaking up too much.
200g mee hoon, soaked for 10 minutes
100g prawns (without shell)
120g pork belly, sliced
a bunch of choy sum
6 shallot, sliced
60ml cooking oil
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1/4 tsp salt
a dash of pepper
1/2 cup water
Omelette made with 2 eggs, shredded
1. Heat oil in a wok and fry shallot until light brown. Remove and set aside.
2. Fry pork belly till lightly brown.
3. Add in fried shallot and prawn and stir fry for 1 minute.
4. Stir in vegetable then pile mee hoon on top of vegetable.
5. Pour in sauce ingredients; do not stir, cover and turn the heat down to minimum.
6. Allow mee hoon to slowly soak in the gravy for approximately 5 minutes.
7. Give mee hoon a good stir, cover and continue to cook on minimum heat for further 5 to 10 minutes until mee hoon is cooked.
8. Serve garnish with shredded egg omelette.