claypot laksa pendek

Ingredients (Serve: 3-4) 450-500g Loh Shu Fun 250g minced meat (pork or chicken) 5-6 Shiitake Mushrooms (fresh or dried), sliced. Soaked if you’re using dried mushroom and keep the soaking water A bunch of leafy vegetables 2 shallots, minced 3 cloves garlic, minced 1 egg Cooking oil Sauce 2 tablespoons soy sauce 2 tablespoons oyster sauce 1.5 teaspoons fish sauce 1.5 tablespoons dark soy sauce 1/2 teaspoon sugar 300ml water (you may use the mushroom soaking water) Instructions Step 1: Blanch the Loh Shu Fun in boiling water for about 2-3 minutes. Drain and set aside. Step 2: In a bowl, mix well all ingredients of sauce, set aside. Step 3: Heat up cooking oil in a wok and sauté minced garlic and shallot till fragrant. Add in minced meat and sliced shiitake mushrooms. Continue to stir fry until the meat change colour. Step 4: Pour in the sauce mixture (Step 2) and stir fry until the meat and mushroom are well coated with sauce. Bring to a boil, add in the Loh Shu Fun (Step 1) and toss to mix the noodles with the all the ingredients. Step 5: Heat up the claypot and transfer the noodles into the claypot. Add in the leafy vegetables and continue to simmer for another 1-2 minutes. Cook longer if you want a drier version. Step 6: Off the heat and make a well in the centre of the noodles and crack an egg on the top. Close the lid and serve hot.