Har Ji Meen

freshly hand made, air dried har ji meen from Hong Kong

also known as shrimp roe noodle

every trip to Hong Kong, we are sure to acquire some

for we can't get really good and authentic ones in Msia

ohhhh yummmm
our treasure were kept neatly in a ziplock bag and stored, more like hidden 
in a special compartment in the chiller
kekekekkekekekekke


such precious noodle are meant to be eaten sparingly
these were acquired at a shop-lot noodle factory at Bowrington Market in Wan Chai, Hong Kong
we bought the har ji meen made from shrimp roe and abalone

since it's been 2 mths since we last ate har ji meen, JS decided to whipped some outta the treasure box
kekekekekkeke
firstly make some fry some shallots

sorry dun ask me wat he put inside....
some sauces some chili oil some dried scallop thingy
heeeeeeeeeeeee yea I just know how to nom nom nom chomp chomp chomp

u can have ur noodle either with char siew or siew yoke
namely roast pork of sweet BBQ pork

so he re-invented sweet sauce roast pork
with caramelised garlic

next boil some green leafy vege


once it's ready dunk em with oyster sauce, the fried shallots
and drizzle with the leftover of shallots oil

the hero of our dinner - har ji meen
some skills needed to do this
and the key was SPEED

go thru running cold water
then back in hot water


hmmmm sounds like some hot and cold water SPA
trust me, this will give the noodle an amazing texture

then dunk the whole chunk back into the pan
by the way speaking of this legendary pan, Mr. JS got it from ROME
and he sacrificed a lot of other things in his luggage to store this baby home
>_<
it's actually a typical industrial PASTA pan
with a long handle
very very durable coz it's been quite used and abused in the kitchen



told u the key is speed...
so fast i didn't have time to snap properly :((
anyway Mr. JS cooks everything with speed
and as usual I'm alwiz on the way and hopeless
heeeeeeeeeeeee
but I helped him mop clean all the plates
*beaming with pride!!!!*
:D :D :D

I made these pickled green chilis earlier this week

crunchy but too sour

prollie i should just stick to chinese white vinegar

instead of Heinz

the caramelised roast pork earlier
now bcame even more caramelised
drenched in sweet sauce

grrrRRRRrrrrr
so yummy and not enuff to eat :P


do u call it wan tan mee?
hmmm no i dun think so
it's an understatement


but it was really really amazingly good
can have this anytime of the day
tee hee hee heee


so Mr. JS when are u cooking this again?
:)))))))))))