MEE HOON SOUP WITH MUSTARD GREEN

               MEE HOON SOUP WITH MUSTARD GREEN

2 pkts Mee hoon - boil n drain mix with fried shallots n oil
1/2  cabbage,  Salted vegetable - shredded
2  black mushrooms - soak n slice
2  wood ears - soak and slice  (optional)
1 small green mustard - wash, shred and add 1 tsp chilli powder

500 gm shredded pork/ chicken marinate with
    (A)   for 20 mins
1 1/2 Tbsp soy sauce
1 1/2  tsp rice wine
5 Tbsp water
1 Tbsp cornflour

      (B) mix together
1    Tbsp black soy sauce,     1/2 tsp salt
1    Tbsp soy sauce             1/2 cube pati ayam
1/2 tsp sugar                       1/4 tsp black pepper
1/2 tsp sesame oil
1 cup water                         2 Tbsp cornflour
3 cups oil

SOUP
10 cups water
4 - 5 Tbsp light soy sauce
2  Tbsp  chicken stock,   (  1 tsp MSG optional)
1/4 tsp black pepper
1 tsp sesame oil, salt to taste.

     METHOD
1.   Mix shredded pork with (A) for 20 mins
2.   Fry pork with oil till colour changes,  remove and drain.
3.   Fry shallots and dish out including oil, set aside for mixing with mee hoon.
4.   Fry ginger till fragrant , add 1 tsp rice wine,  mustard   green, salted vegetable and cabbage
5.   Add pork and  (B)

SERVE   (10 - 12 persons)
Spring onions cut into 5 " in length
Divide mee hoon into portions and place in a bowl with spring onion
divide cooked meat accordingly  place on top of mee hoon
pour  soup over it.