Ingredients ?

Pork with skin 500g

Boiled eggs 6

Ginger slices 40g

Garlic 6 cloves

Icing sugar 50g

Water 4 cups

Lao Soya Sauce 1 cup

With 5 spice powder 2 tablespoons

Black rice vinegar 1/2 cup

Salt 1 teaspoon

Sugar 1 tablespoon

Soy sauce 2 tablespoons

Eggs 3

Tapioca starch mixed with water 1/2 cup

Fried fish fillets

Salt 1/4 teaspoon

Raw fish (de-veined) 400g

White pepper 1/4 teaspoon

Medium gluten flour 2 teaspoons

Scented oil 1/2 teaspoon

Egg white 1

Fried wonton 6

Fish cake

Celery

Noodles 200g

Bean sprouts 30g

Ngoh hiang 3 pcs

Malay lo mein ?

ngoh hiang (Photo credit: /our-food/snacks-nibbles/fried-ngoh-hiang-veg/)

Pour 4 cups of water, dark soy sauce, rock sugar, garlic cloves, peeled ginger slices, and five-spice powder into a cooking pot and stir well, bring to a boil.

After boiling, add the paneer, bring to a boil, then reduce the heat to medium-low and cook for about 20 minutes.

Then add the hard boiled peeled eggs and cook for another 20 minutes.

Then chuck out the eggs and paneer.

Strain the pan by pouring the marinade and add the black rice vinegar, salt, sugar and soy sauce and bring to a boil over high heat.

Pour 1/2 tapioca starch in a bowl and stir with water.

Beat 3 eggs and slowly pour them into the boiling marinade. Turn down the heat and pour in the tapioca starch to thicken the sauce, making sure to stir in circles during the process.

Cut the fish into thick slices, pour in 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon sesame oil, scrub well with your hands and then pour in 2 teaspoons of flour and the egg whites, stirring well.

Oil temperature is about 180, fry for about 4-6 minutes, drop one piece into the pan.

Then fry 3 strips of ngoh hiang, slices of fish cake, and whole fish cake until charred brown.

And then cut the fried ngoh hiang into pieces, the fish cake into thick slices, the marinated meat into long thick strips, and the marinated egg into crosses with a knife (don't chop).

Boil the noodles and bean sprouts in boiling water for about 2-3 minutes, then drain and put them at the bottom of the bowl.

Top with marinated egg, marinated pork, fish cake, ngoh hiang and fried fish cake slices, drizzle with marinade and garnish with cilantro.