Rice Noodle Rolls With Pork And Mushroom Sauce 香菇肉絲豬腸粉 － “Malaysian Monday 47"

We have a sizable Malaysian population here in Melbourne so there is always a huge question mark on why good authentic Malaysian food is so hard to come by. Fortunately I do have this weekly commitment that  enable me to recreate and share some of the dishes from back home that I miss the most.

There are many different ways (vary from province to province) of serving up chee cheong fun or rice noodle rolls and this has to be my all time favouite. This is a popular dish back in my hometown (Cameron Highlands), though I am not sure if it is found elsewhere in Malaysia.

You may use the pork and mushroom sauce with noodles of your choice but it is equally delicious as topping for tofu or blanched vegetables. Veal is an excellent substitute for a halal version.

serves 4

you'll need;

fresh rice noodle rolls (豬腸粉)

2 spring onions, chopped

toasted sesame seeds

crispy fried shallots 

chilies in soy to serve

pickled green chilies in soy to serve

for the pork and mushroom sauce;

4 garlic cloves, chopped

2 shallots, chopped

500 g of pork loin, cut into slivers, marinated

1 cup of sliced Chinese mushrooms, soaked in hot water for 30 minutes, reserving the soaking water

4 tbs of oyster sauce

2 tbs of Chinese cooking wine

2 tbs of light soy

2 tbs of dark soy

1 tsp of sesame oil

1 tbs of sugar

1 1/2 cups of chicken stock

white pepper to taste

corn flour solution 

Chop the garlic and shallots while soaking the dried mushrooms.

Cut pork into long and thin slivers.

Marinate pork with 1 tbs of light soy, 1/2 tbs of oyster sauce, 1/2 tsp of sesame oil and 1 tsp of corn flour.

Saute garlic and shallot with some cooking oil until light golden before adding in the marinated pork. Fry pork in the fragrant oil mixture for about 2 to 3 minutes.

Add soaked mushrooms, and seasonings and continue to cook for a further 3 to 5 minutes. Pour in the mushroom soaking water and stock and turn the heat down to a low simmer.

Cover and simmer for 45 minutes until pork is tender. Check for seasonings and thicken sauce with some corn flour solution.

To serve - steam rice noodle rolls for a few minutes until heat through then cut into manageable pieces and ladle some of the meat sauce over. Top with chopped spring onions, fried shallots, toasted sesame seeds and serve with chilies in soy.

Mix everything up and enjoy.

My friend Sharon from Test With A Skewer is hosting the event for the month of July, please send all your entries to its.sharon@gmail.com. To find out more about MMM, please click here.