Yen Can Cook ~ Claypot Loh Shu Fun 瓦煲老鼠粉
Claypot Loh Shu Fun 瓦煲老鼠粉 is another dish that I wanted to cook since I got my new mini claypot. (The first dish was THIS.)
Lou Shu Fun 老鼠粉 literally translated as “rat noodles” because of its shape resembling the tail of a rat. Also known as Ngan Zham Fun 银针粉 (silver needle noodles) or Bee Tai Bak 米苔目, it is a kind of short and white/semi translucent noodle made from rice flour and cornflour.
Hubby and Sam are fan of Claypot Loh Shu Fun and they always satisfy their craving whenever they see it in food court or kopitiam. The Loh Shu Fun is cooked in dark savoury sauce with minced meat and served in claypot to retain heat. This dish seem quite complicated but actually it’s not as difficult as you think if you want to prepare it at home. You may serve the noodles in normal pot too if you don’t have a claypot at home.
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
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)
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.
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