Claypot Loh Shu Fun (Claypot Silver Needle Noodles) 瓦煲老鼠粉 with Salt Fish (Ham Yue) Ikan Masin
Yesterday we had very light dinner so we all woke up a tad hungry this morning. I decided to cook this fast dish as I have everything on hand. So breakfast was within half an hour. Managed to cut some spring onions from my garden. Really needs my spring onions to grow faster.
I have garlic and shallots oil ready. I also have minced pork ready as I always have some in my fridge. This is for a quick kon loh mee or sometimes hubby like the mince on brioche fingers! Try it. It’s very good the combo of sweet brioche and slightly salty mince. I also use them as toppings for a lot of other dishes of mine. Today I added some fish balls for the hubby too. Oh and I also like to tail my beansprouts when I am sat down watching the television. Then I will put them into a vacuum container in my fridge. Last for days and only soak and rinse with cold water when you want to use them and never before!
When I come back from Malaysia I usually dry my salt fish from Kuching. Then I fry them all up and portioned them. They go into my freezer and I eat at will. The loh shu fun was from Singapore, and it is not a bad brand. I happened to see them in a shop yesterday. So, I am a few packets richer now.
TIP – Please season with salt, pepper, pinch of sugar etc. I did not with mine because my mince were highly seasoned and I used shallots and garlic oils. To me just a touch of dark soy sauce and oyster sauce was enough. Season to your taste and make it yours. There is also no need for corn-starch slurry because I used 2 eggs. Break and mix, smooth and yum already. Season anyhow you wish. Make the dish yours.
Note – Just for F-Sake use a claypot. If not please don’t call it claypot noodles. Frying on a wok then serving it in a claypot is wrong! Call it stir fry if you do that! Enjoy.