Ingredients
- 1 kg pork mince
- 1 Iceberg lettuce
- 900g Water Chestnuts
- Peanut oil
- Sesame oil
- 1 bunch coriander
- 200-400g Crispy fried noodles
- 1 onion
- 2 cloves garlic
- Pepper, chilli flakes or birds eye chilli
- Sauces to your liking, e.g. Kecap Manis, Hoisin Sauce, Oyster Sauce, Soy Sauce, Fish Sauce.
Method
- Finely dice onion, garlic and dice water chestnuts into small cubes.
- Heat a splash of peanut oil and sesame oil in a large pan or wok, enough to cover it so the mince will not stick to it.
- Fry the onions until golden brown, then fry the garlic until golden brown and add the pork mince.
- Break up the pork mince into small pieces and cook until it turns white to golden brown.
- Add the water chestnuts and stir through.
- Add light, small splashes of sauce one at a time and taste the flavours and adjust to your liking as you go along, aim for the mince to become sweet and salty in flavour while mixing the sauces through.You can use whatever sauces you like and that you have on hand, but some suggestions are Kecap Manis, Hoisin Sauce and Oyster Sauce for sweetness and Soy Sauce, Fish Sauce for saltiness.
- Season with pepper or chilli depending on how spicy you want the dish to be
- Take the pan or wok off the heat and cut some washed coriander in at the end with some scissors and mix through.You can also add different veg to your liking, e.g. chopped spring onion, baby corn, bean sprouts etc.
- Serve with Iceberg lettuce cups and garnish with crispy fried noodles.
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
- ABC - ABC SWEET SOY SAUCE 275ml
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 1.75L
- LEE KUM KEE - LKK HOI SIN SAUCE 240G
