- sliced fish
- 意面 (fried noodle), enough for 1
- dried cuttle fish
- 1/3 cup evaporated milk
- vege, any green vege
- 1 cup of water
- few slices ginger
- oil, for greasing
- 1 tbsp of XO wine (to be added last)
- salt (Seasoning A)
- sugar (Seasoning A)
- sesame oil (Seasoning A)
- 1 tsp light soy sauce (Seasoning B)
- 1/2 tsp of white pepper (Seasoning B)
- 1/2 tsp of sugar (Seasoning B)
- 1 tsp salt (Seasoning B)
- 1 tbsp Shaoxing Jiu 邵兴酒, chinese cooking wine (Seasoning B)
I tried this at one of the hawker centre somewhere D2 place. It cost me $6. Really love the soup, it taste differently between rice noodle 粗米粉 and 意面 as the latter been fried before. With additional 1 tbsp of XO, the soup turns out great. Sweet and tasty.
1. Marinate sliced fish with seasoning B for at least 30 minutes (I marinated them for one whole night to get the full flavour)
2. Heat oil in wok. Fry ginger and fish until 50% cooked.
3. Pour in water and bring to boil.
4. Add in noodle, evaporated milk, cuttle fish and seasoning A. Cook for 3 minutes or until the noodle is getting soft.
5. Add in vege and cook for 30 seconds.
6. Remove from heat.
7. Add in 1 tbsp of XO wine and stir well before serving. (this is optional)
note: the evaporated milk is used to get rid of the fishy smell, and make it tastier.