← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g Plain (all-purpose) flour
• 1 Eggs
• 120 ml Water, plus a little extra
• ½ tsp Salt
• 1 tbsp Vegetable oil
• 40 g dried anchovies, for the stock
• 1.5 l water (or half chicken stock)
• 4 dried shiitake mushrooms, soaked and sliced
• 3 cloves Garlic, minced
• 200 g Minced pork, mixed with 1 tsp soy sauce, 1 tsp cornflour, a pinch of white pepper and 1 tsp sesame oil
• 200 g Choy sum (Chinese flowering cabbage), cut into short lengths
• Salt, to taste
• 40 g dried anchovies, fried crisp, to top
• 4 eggs, to poach in the soup (optional)
• 2 tbsp Crispy fried shallots
• 3 Bird's eye chilli, sliced into a little soy sauce

Method

1. Mix the flour, egg, water, salt and oil into a soft, slightly tacky dough, adding water a spoonful at a time. Knead for 5 min until smooth, cover and rest for 30 min.
2. Rinse the stock anchovies, then simmer them in the water for 20 min. Strain and discard the fish.
3. Fry the garlic and mushrooms in a little oil in the soup pot for 1 min, pour in the stock and bring back to the boil. Season with salt.
4. Drop small spoonfuls of the pork into the simmering soup and cook for 3–4 min until they float and are cooked through.
5. Flatten pieces of dough between your fingers into thin, rough sheets and tear them straight into the boiling soup. Cook for 2–3 min until they float and are tender. Add the greens (and eggs to poach) for the last 2 min.
6. Ladle into bowls and top with the crispy anchovies and fried shallots. Serve with the chilli soy.

Tips

• Wet your fingers as you tear so the dough stretches thinner without sticking.
• Contains wheat, egg, soy and fish.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today The Meatmen