From The Straits Times    |

COORDINATION Lim Tsiao Hui PHOTOGRAPHY Winston Chuang ART DIRECTION & STYLING Nikki Ho

Recipe by Shasha Renee

Serves 2

INGREDIENTS

For the stock
2.5 litres water
100g ikan bilis, washed
1 chicken stock cube
1 tsp sesame oil
A pinch of salt and pepper

200g minced pork
1 tsp corn flour
1 tsp light soya sauce
1 tsp sesame oil
A pinch of salt and pepper
3 tbsp vegetable oil
20g ikan bilis, washed and patted dry
1 bunch chye sim or any leafy green vegetable
8 pieces dried shiitake mushroom, soaked in hot water for 20min and sliced
250g ban mian*
2 eggs
2 tbsp fried shallots
2 tbsp chopped spring onions

* Available in the chilled food section at major supermarkets

DIRECTIONS
1 To make the stock, boil the water in a pot. Add the ikan bilis and chicken stock cube into the boiling water. Add the sesame oil, and salt and pepper. Simmer for 1 hour over low heat.
2 Marinate the minced pork with corn flour, light soya sauce, sesame oil, and salt and pepper.
3 Add the vegetable oil to a hot frying pan. Fry the ikan bilis until crispy and golden. Drain and set aside.
4 When the stock is ready, turn it up to high heat and add the marinated minced pork to it. When the pork floats to the top, add the chye sim and mushrooms.
5 Add the ban mian and stir well to prevent the noodles from sticking. Cook for 5min. Pour into two bowls.
6 Push the noodles to the side of the bowl to make a well in the centre. Break an egg into each one. Let them stand for 2min.
7 Top with the fried ikan bilis and shallots, and spring onions.