After the fire alarm scare, we returned home to continue cooking dinner. Tonight's dinner? 秋彬板面! Haha. In SG, there is the famous 秋莲板面 and over here, there is 秋彬板面, using the most simple method of course. A few things to improve and hopefully the next attempt will be better!
Ingredients
- 2 eggs
- 1 chicken thigh (sliced) (I forgot to buy minced pork)
- 2 bunches of kailan (chopped)
- 1 packet of ikan bilis (80g)
- 300g of 上海拉面 (1 packet is 500g - enough for 3 serves and too much for us)
- 1.5l of water
- 1 teaspoon of Knorr Chicken Powder
Directions
1. Marinate chicken slices with soy sauce, pepper, sesame oil and corn flour
2. Add 3 tablespoons of oil into the wok and fry 1 handful of ikan bilis till crispy
3. Boil 1.5l of water in a pot and add in the rest of the ikan bilis and chicken powder to make stock
4. Let the stock boil for 10 minutes then simmer for another 10 minutes
5. Remove the ikan bilis from the stock
6. Heat up the stock again until it is boiling
7. Add in the kailan, followed by 上海拉面 and chicken slices
8. Cook the noodles for about 4 - 5 minutes
9. Dish out the noodles, kailan and chicken slices into 2 bowls
10. Add in 1 egg into the stock and let it cook fora while
11. Remove the egg and add it to the bowl of noodles
12. Do the same for the 2nd egg
13. Finally, pour the stock into the 2 bowls
14. Add the crispy ikan bilis and it is ready!
It tasted not too bad actually. The soup was light and with the chopped chillies, yummy! I like the 上海拉面 very much as it has a really nice chew to it.:)
Things to improve on:
* Cook the eggs longer as they were a little uncooked tonight. Probably cook it for at least 1 minute
* Try using minced pork instead of chicken slices
* Perhaps can cook the noodles separately instead of adding it to the stock as the flour from the noodles made the stock thicker and a little starchy. This time round, I added in more water after dishing out the noodles
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