Henghua Noodles (Pha Mee)

Years back, Henghua Noodles are only cooked and served in the homes of the Henghuas. Today, this dish is being made commercialize and is available at some food-stalls in Kuching City. However, there are differences between the commercialize ones and the home-cooked in terms of the way they are cooked and not to mention the flavours and taste.  Those who have tasted both the commercialize and home-cooked Henghua noodles will sure agree with me.

Being married into the Henghua household most daughter-in-laws will learn to cook and master this dish.  I am thankful to my late mother-in-law for her personal guidance in imparting this yummylicious Henghua noddles techniques to me, thus, today me and my family are able to enjoy this delicious and unique noodles in the comfort of our sweet home.

This is what you need:
(A) Crispy fried ginger, shallots and garlic

• 1/2 cup chopped ginger
• 1/2 cup chopped shallots
• 1/2 cup chopped garlic

Fry the ginger, shallots and garlic in enough cooking oil till fragrant and golden.  Dish into a bowl including the oil and leave aside for later use.  (Garlic is to be put in last as it browns faster)

(B)  Chillies in dark soya sauce and small lime

• 1 cup of sliced red chillies (add some bird's eye chillies if you prefer more heat)
• 3 small limes (more can be used depending on your preference)
• enough dark soya sauce to cover the chillies

Put the sliced chillies in a bowl, squeeze the lime over it and add enough dark soya sauce, stir and leave aside to serve with the cooked noodles/mee.

(C)  Soup for cooking the noodles/mee

• Pork Ribs
• A pot of water

Wash the ribs, blanch with hot water, drain and put it into a pot of boiling water (amount depending on how much you are cooking) and boil till a good stock is obtain.  Pour the stock over a sift into another pot as small pieces of bones might break off while boiling. Set aside.

(D)  For cooking the noodles/mee

• 6 pcs. dried shiitake mushrooms (washed, soaked and sliced) 

• prawns (peeled and deveined)

Use the same wok after frying the ginger, shallots and garlic in (A), add 1 tbsp of the fragrant oil and fried ginger, shallots and garlic to fry the prawns using medium-low heat with a drizzle of light soy sauce, stir well and dish onto a plate for later use. The reason why I am frying the prawns separately is because prawns cooked faster and putting it together with all the other ingredients in the pot will cause the prawns to be over-cooked and hard.

• 1 slab pork belly (washed, boiled about 50% cook, drain and sprinkle some salt over it. When cooled, cut into bite-size pieces)

• Chye Sim/Sawi (washed, drain and cut)

• Fish ball (refer to my blog recipe 'Fish ball and fish cake dated 15th November 2014)

• Henghua noodles/mee (purchase from the wet market)

(E) Seasonings

• Salt (to taste)
• Light soy sauce
• Msg (to taste)

With all the ingredients ready at hand, it is time for us to start cooking.....

1. In a clean heated wok of medium heat, add 1 tbsp. cooking oil and swirl over the wok.  Add in the pork belly, spread them over the wok to ensure they are properly seared, stirring and turning often. When the pork belly has slightly browned sprinkle 2 tbsp. light soy sauce over it and stir till well combined. At this point turn the heat down a bit and continue to fry until the pork belly has properly browned.
2. Add the mushrooms and continue to stir until fragrant, off the heat and dish the ingredients into the pot of ready cooked soup in (C).
3. If you have a double stove, it is best to let the soup in slow simmer while cooking the ingredients in (1).  Turn the heat to medium-high.  
4. Boil the pork belly until almost soft, add in the seasonings in (E), taste for correct seasonings, then drop in the fish ball.  Once the fish ball starts to float add in the noodles, chye sim and 1 tbsp of the fried ingredients in (A) and stir to mix till well combined.  When the noodles have come to a few boils, use our fingers to taste if it is cooked.  
5. Finally, stir in the cooked prawns, off the heat and it's ready to serve!

How to serve?

• Dish the noodles, ingredients and soup onto a serving bowl
• Sprinkle with grounded white pepper
• Topped with the fried ginger, shallots and garlic
• Chillies with dark soya sauce and lime at the side

Note:  If you prefer a real traditional method to serve this Henghua Noodles, topped with fried whole peanuts, seaweed and fried shredded eggs.