When I’m tired or simply lazy to try out new dishes/ recipes, all I have to do is to think of home and the many types of food I enjoyed at home and with colleagues. Today, it was cold and I suddenly thought of Mee Tai Muk (anyone knows the English name for it?) and how mom topped the dish with braised minced pork. Yummy! I kinda remember the flavour and decided to try to make the dish.
Well, I didn’t have Mee Tai Muk but I still had the Japanese Somen noodles and I thought it would blend in the taste well.
First, marinate the minced pork with ShaoXing cooking wine, soy sauce, Chinkiang vinegar, salt, pepper and dark soy sauce. Can’t give the exact measurement but it’s really purely based on tasting (many of you do that too, right?). Into the refrigerator it went, at least for 30 minutes ( to me, the longer the better – a few hours).
I also used shittake mushrooms which added more flavour to the meat. Don’t throw the water away after you have soaked the mushrooms. The liquid is useful!
So, combining garlic (lots of them) and some chopped onions, stir-fry them and add the mushrooms, followed by the marinated meat. Taste to season. I added sugar too.
Top the noodles and stock with a good amount of the braised minced pork. Garnish with coriander leaves and fried shallots.
Tastes just like mom’s! Watch out, mom! I’m going to go back with a vengence!
“When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different.” ~ James Beard.
* Braising is simmering foods in a small amount of liquid. In the process, the foods not only absord flavour from the surrounding liquid but also contribute to it, creating a cycle of exchange that results in profoundly complex and satisfying tastes. What complicates braising is its many submethods, or techniques and variations. (James Paterson’s Cooking)