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- Wu Hua Rou (Pork)
- Prawns
- Squid
- Garlic
- Eggs
- Cooking Oil
- Fish Sauce or Soya Sauce
- Thick Bee Hoon
- Bean Sprout
- Rice Flour
- Lime
- Belachan Chilli
Method of Preparation
Soup Stock -
- Boil the Pork in a saucepan of boiling water till the meat is cooked
- Remove the meat and set it aside and place the Squid into the same pot of water
- Take the Squid out once it's approximately 60%-70% cooked
- Remove the shell of the prawns and place the washed prawn shells into the same pot of water to boil
- Leave the prawn shells in the water to simmer for approximately 10-15mins
- Remove the shells and set the soup stock aside
Noodles -
- Fry 1 tablespoon of minced garlic in cooking oil for a few seconds
- Beat the eggs and fry it together with the garlic
- Add the Bee Hoon and fry it till Bee Hoon is almost cooked
- Pour in the soup stock and bring it to a boil
- Pour in the sliced Pork and prawns
- Add Fish Sauce or Soya Sauce to taste
- Simmer under low fire with the lid on for approximately 10mins or till the soup is being absorbed by the noodles
- Add bean sprouts and squid just 1 min before ceasing fire
- Stir in the Rice Flour water before ceasing fire
- Serve with lime and belachan chilli
