RECIPES OF SINGAPORE

Ingredients

2 lbs

2 lbs

3 inches

3 cloves

6 cups

1/3 cup

1 1/2 cups

1 1/2 oz

2 1/2 oz

1 small

2 1/2 oz

5 oz

1 1/2 oz

2-3 leaves

2 leaves

2 tbsp

1/2 tsp

1 tsp

1

1. Blanch the bones for several minutes and drain
2. Then bring 6 cups of water to a boil, drop in the blanched bones, ginger and garlic
3. Simmer, uncovered, over very low heat for two hours, or until stock is reduced to 1 1/2 cups
4. Drain and set stock aside
5. Heat oil in wok over very high heat
6. Sauté the minced garlic for a few seconds
7. Add in the fish, shrimp, squid and pork
8. Stir-fy over high heat for 1 minute and pour in 1 1/2 cups stock and simmer for 2 minutes
9. Add the mustard greens, cabbage, soy sauce, pepper and sesame oil to the wok, then add the noodles
10. Stir together until all ingredients are thoroughly combined
11. Pour in the beaten egg; cook until set
12. Remove the noodles to a serving dish, and garnish with fresh coriander and shredded carrots
13. Top with sambal blachan and sliced lime