I'm here cooking one dish believed to be quite popular among the the Foochows community. The Foochows is one of the main chinese group in the state of Sarawak, particularly in Miri. I am not a Foochow, i dont understand the dialect neither do i know much about Foochow dishes. But over the last few weeks, i've seen and know more about Sarawak dishes in Facebook page here, submitted by both bloggers as well as non bloggers. Just click on the link to visit our MFF Sarawak Food Fest page, you can see some of the entries there. Do not also forget to check the roundup of our Malaysian Food Fest for Sarawak month over at Sharon's blog on October 1st.
Now coming back to this dish, i'm sure everyone can cook this at home. If you do not have the famous foochow red rice wine, you can just use the chinese Shiao Hsing wine like i did. It's very tasty despite no stock was used, the oil was aromatised by frying the prawns and meat in it , so it's advisable not to peel off the head of the prawns when you cook this and with a couple spoonfuls of sauce and wine, this is really good. Try it. Thanks Kelly, i know i'll be cooking this again.
Recipe ( from Kelly Siew Cooks)
1 serving of yellow noodles
2 large prawns, cleaned and trimmed
2 fish balls, sliced in half
few thin slices of pork fillet
1 clove garlic
some chinese spinach ( choy sum )
1/2 tbsps of dark soy sauce ( or more if you prefer darker )
1 tbsp of light soy sauce
1 tbsp of Shiao Hsing wine/ Foo chow red rice wine
1 tsp of cornstarch + 1 tbsp water for thickening gravy
some oil for frying ( i used my leftover lard oil)
1. Rinse the noodles and set aside.
2. Pour some oil ( i used my leftover lard oil) into the wok, set on high heat and saute garlic, prawns and fish balls till oil is fragrant . Add in the noodles and toss it around. Add wine, dark and light soy sauce followed by the vegetable. Then add enough water ( around 1 cup or more ) to cover the noodles and cook for 3-4 minutes. Do not overcook as it will cause the noodles to turn soggy.
3. Pour in the cornstarch solution, turn off the heat and add a splash of wine. Serve immediately.
I am submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of Feats of Feasts