Seremban Hakka Mein

Another Seremban's classic which anyone who have stayed in Seremban before would vouch that once you have tasted this noodle , it can be addictive. It is quite difficult to get close to the Mccoy especially the noodles are homemade, which has a very slight tinge of 'potassium carbonate & sodium bi-carbonate solution(kan sui)' but oh so 'al dente'. I satisfy my urge for it by using any thick wantan noodles, fresh or dried. This is my version of the pork gravy and i hope that whoever has the passion like me. have a recipe of which i can try.




Ingredients:

Thick Wantan noodles - fresh or dried

Pork Gravy:

1/2 cup of chopped garlic
1 lb ground pork - 80/20
1 lb bulk sausage original
2 - 3 tablespoons fish sauce
1/2 tsp white pepper
2 cups water.


Method:

Brown the sausage and ground pork until they are no more pink.

Add in the garlic and saute until fragrant.

Add in the rest of the ingredients and simmer at very low fire for 15 minutes.

To serve:

Cook noodles as you would for Kon Loh Mein. Drain well.

Add in pork gravy and chopped spring onions.

Adjust taste with a dash or two of fish sauce.