You are here

Loh Shi Fun

admin's picture
  Vegetable oil 3 Tablespoon
  Shiitake mushrooms 1⁄2 Pound, stems discarded and caps quartered
  Shaoxing wine/Dry sherry 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Ground pork 3⁄4 Pound
  Kecap manis 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Salt To Taste
  Asian sesame oil 1 Teaspoon
  Dried pearl noodles/Frozen rice cakes 1 Pound
  Chinese sausage 6 Ounce, thinly sliced
  Snow pea shoots/1 bunch watercress, thick stems discarded 6 Ounce
  Chicken stock 3⁄4 Cup (12 tbs)
  Black vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Asian fish sauce 1 Tablespoon
  Eggs 8 Large
  Cilantro leaves 1⁄2 Cup (8 tbs)
  Chopped pickled mustard greens 1⁄4 Cup (4 tbs)

1. In a large, deep skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil is smoking. Add the shiitake mushroom caps and stir-fry over high heat until golden and crisp in spots, about 7 minutes. Remove from the heat and carefully pour in 1/4 cup of the Shaoxing wine. Return the skillet to the heat and cook, stirring, until the wine has completely evaporated, about 3 minutes. Transfer the shiitake mushroom caps to a bowl.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil over high heat until almost smoking. Add the ground pork in clumps and cook over high heat, turning once, until the pork clumps are browned on both sides, about 6 minutes; break up the clumps. Spoon off the fat in the skillet. Add 1/4 cup of the kecap manis, season the pork lightly with salt and cook over low heat, stirring, until the pork is nicely glazed, about 5 minutes. Stir in the sesame oil and add the reserved stir-fried shiitake mushroom caps.
3. In a medium casserole of boiling salted water, cook the pearl noodles or rice cakes until al dente, 4 to 8 minutes: drain the noodles or rice cakes thoroughly.
4. Add the noodles to the skillet along with the Chinese sausage and snow pea shoots. Add the remaining 1 tablespoon of Shaoxing wine and 2 tablespoons of kecap manis along with the chicken stock, black vinegar, soy sauce and fish sauce. Cover and simmer for 5 minutes, stirring occasionally.
5. Meanwhile, bring another large, deep skillet of water to a simmer. Crack the eggs into individual ramekins. Slip the eggs into the barely simmering water and cook until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a large plate; carefully blot the eggs dry.
6. Ladle the loh shi fun into deep bowls and set the poached eggs on top. Sprinkle with the cilantro and pickled mustard greens and serve right away.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)