The caramelization of the dark sauce during stir-frying of the bee tai mak makes it so delicious! Best served with some crispy pork lard.
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The caramelization of the dark sauce during stir-frying of the bee tai mak makes it so delicious! Best served with some crispy pork lard.
Main ingredients:
Seasoning:
1) Rinse bee tai mak in hot water to remove excess grease, drained and set aside.
2) Heat up wok till very hot, add in cooking oil and pour in one beaten egg. Scramble the egg quickly with a spatula and push it to one side of the wok.
3) Add some more oil, stir fry minced pork with garlic and shallots till aromatic. Add bee tai mak and seasoning. Stir well before adding in sufficient water or stock to cover the ingredients. Cover and bring to boil.
4) Stir in beansprouts, leafy greens and prawns. Cook a further 1 to 2 minutes.
5) Meanwhile, heat up a claypot and drizzle in a tbsp of sesame oil. Transfer bee tai mak to claypot and crack in an egg. Cover and serve piping hot. (optional: sprinkle some crispy pork lard for better flavour).