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Chi yuk fun

Chi yuk fun aka pork noodles is something Darren can eat over and over, and honestly? Same. His recipe for this coffee shop favourite is laborious, but extremely worth the time. Slippery noodles in a meaty broth, perfectly seasoned and cooked meat, just-tender vegetables; we truly couldn’t ask for more.

Chi yuk fun

by Darren Teoh

Chi yuk fun aka pork noodles is something Darren can eat over and over, and honestly? Same. His recipe for this coffee shop favourite is laborious, but extremely worth the time. Slippery noodles in a meaty broth, perfectly seasoned and cooked meat, just-tender vegetables; we truly couldn’t ask for more.

Servings: 4

Prep time: A project

Chi yuk fun

Servings: 4

Prep time: A project

BROTH:

500g pork bones with some meat, preferably from the backbone

300g chicken carcass, wings, or feet (any combination)

100g ikan bilis, cleaned

1″ young ginger, peeled and crushed

1 bulb garlic, halved across the equator

1 tbsp white pepper, freshly crushed

 

MINCED PORK:

300g minced pork (ask the butcher for a little fat in your pork)

2 tbsp Chinese cooking wine

½ tsp sesame oil

1 tbsp light soy sauce

Salt to taste

White pepper powder to taste

1 tbsp corn flour

 

PORK SLICES:

400g pork loin, sliced thinly

2 tbsp Chinese cooking wine

½ tsp sesame oil

1 tbsp light soy sauce

Salt to taste

White pepper powder to taste

1 tbsp corn flour

 

FRIED LARD:

200g pork fat, cubed

 

FRIED GARLIC:

4-5 cloves garlic, peeled and finely chopped

 

TO COMPLETE THE DISH:

Kueh teow, or noodles of your liking, for four servings

Broth, as above

Minced pork, as above

Sliced pork, as above

Fried lard, as above

Fried garlic, as above

1 bunch choy sum fah, trimmed into 2″ pieces

4 eggs, as fresh as possible

Pork balls, as many as preferred (optional)

White pepper powder to taste

BROTH:

  1. Rinse the pork and chicken in cool running water.
  2. Add them to a pot and fill with water to cover the bones.
  3. Add a pinch of salt and bring to a rolling boil over high heat.
  4. Reduce the fire to a simmer and remove the scum that floats to the top.
  5. Add the rest of the broth ingredients and allow to simmer for at least an hour.
  6. Strain the solids from the broth and set the clear broth aside.

 

MINCED PORK:

  1. Combine all the ingredients for the minced pork in a bowl and mix very well. Keep chilled until ready to use.

 

SLICED PORK:

  1. Combine all the ingredients for the sliced pork in a bowl and mix very well. Keep chilled until ready to use.

 

FRIED LARD:

  1. Lightly salt the pork fat cubes.
  2. Place in a wok and fry over low heat until the lard becomes crispy and has rendered out its fat.
  3. Strain and place on a kitchen towel to drain. Leave the pork fat in the pan.

 

FRIED GARLIC:

  1. Fry the garlic in the rendered pork fat over a medium heat until golden.
  2. Transfer the oil and the garlic to a non-reactionary container.

 

TO COMPLETE THE DISH:

  1. Prepare this one serving at a time. Set two saucepans on the stove, one with water for the noodles, and the other with enough broth for one serving.
  2. Set the plain water to boil while preparing the broth.
  3. Heat the broth over medium heat along with 1 tsp of fried garlic.
  4. With a teaspoon, scrape small balls of minced pork into the boiling broth, enough for one serving.
  5. Add the sliced pork in, along with the pork balls if using.
  6. Once the meat is cooked (it should not take longer than 5 minutes) crack an egg into a separate bowl. Turn off the heat for the broth and gently slide the egg into the broth.
  7. Now for the noodles. Once the plain water has boiled, dunk enough noodles for one serving into the boiling water until it is cooked. Remove with a strainer and rinse quickly before placing the noodles in the serving bowl.
  8. In the same water, blanch the choy sum fah until just cooked and bright green. Place this into the serving bowl.
  9. Gently ladle the egg into the serving bowl first, then scoop the rest of the meat and broth in.
  10. Garnish with pepper and fried lard, and serve hot.

Ingredients

BROTH:

500g pork bones with some meat, preferably from the backbone

300g chicken carcass, wings, or feet (any combination)

100g ikan bilis, cleaned

1″ young ginger, peeled and crushed

1 bulb garlic, halved across the equator

1 tbsp white pepper, freshly crushed

 

MINCED PORK:

300g minced pork (ask the butcher for a little fat in your pork)

2 tbsp Chinese cooking wine

½ tsp sesame oil

1 tbsp light soy sauce

Salt to taste

White pepper powder to taste

1 tbsp corn flour

 

PORK SLICES:

400g pork loin, sliced thinly

2 tbsp Chinese cooking wine

½ tsp sesame oil

1 tbsp light soy sauce

Salt to taste

White pepper powder to taste

1 tbsp corn flour

 

FRIED LARD:

200g pork fat, cubed

 

FRIED GARLIC:

4-5 cloves garlic, peeled and finely chopped

 

TO COMPLETE THE DISH:

Kueh teow, or noodles of your liking, for four servings

Broth, as above

Minced pork, as above

Sliced pork, as above

Fried lard, as above

Fried garlic, as above

1 bunch choy sum fah, trimmed into 2″ pieces

4 eggs, as fresh as possible

Pork balls, as many as preferred (optional)

White pepper powder to taste

Directions

BROTH:

  1. Rinse the pork and chicken in cool running water.
  2. Add them to a pot and fill with water to cover the bones.
  3. Add a pinch of salt and bring to a rolling boil over high heat.
  4. Reduce the fire to a simmer and remove the scum that floats to the top.
  5. Add the rest of the broth ingredients and allow to simmer for at least an hour.
  6. Strain the solids from the broth and set the clear broth aside.

 

MINCED PORK:

  1. Combine all the ingredients for the minced pork in a bowl and mix very well. Keep chilled until ready to use.

 

SLICED PORK:

  1. Combine all the ingredients for the sliced pork in a bowl and mix very well. Keep chilled until ready to use.

 

FRIED LARD:

  1. Lightly salt the pork fat cubes.
  2. Place in a wok and fry over low heat until the lard becomes crispy and has rendered out its fat.
  3. Strain and place on a kitchen towel to drain. Leave the pork fat in the pan.

 

FRIED GARLIC:

  1. Fry the garlic in the rendered pork fat over a medium heat until golden.
  2. Transfer the oil and the garlic to a non-reactionary container.

 

TO COMPLETE THE DISH:

  1. Prepare this one serving at a time. Set two saucepans on the stove, one with water for the noodles, and the other with enough broth for one serving.
  2. Set the plain water to boil while preparing the broth.
  3. Heat the broth over medium heat along with 1 tsp of fried garlic.
  4. With a teaspoon, scrape small balls of minced pork into the boiling broth, enough for one serving.
  5. Add the sliced pork in, along with the pork balls if using.
  6. Once the meat is cooked (it should not take longer than 5 minutes) crack an egg into a separate bowl. Turn off the heat for the broth and gently slide the egg into the broth.
  7. Now for the noodles. Once the plain water has boiled, dunk enough noodles for one serving into the boiling water until it is cooked. Remove with a strainer and rinse quickly before placing the noodles in the serving bowl.
  8. In the same water, blanch the choy sum fah until just cooked and bright green. Place this into the serving bowl.
  9. Gently ladle the egg into the serving bowl first, then scoop the rest of the meat and broth in.
  10. Garnish with pepper and fried lard, and serve hot.
 
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© Copyright Periuk 2021

© Copyright Periuk 2021