1.    Place the belly pork strip in a large pot filled with the
4 cups of water. Bring it to a boil. Meanwhile, rinse, peel
and devein the prawns, reserving the shells.

2.    Remove the pork from the stock when it is half-cooked.
Leave aside to cool. Slice into thin strips about 5 cm or
2 inches long and 0.25 cm or ⅛ inch thick. Reserve the
pork stock.

3.    Heat a Dutch oven. Add half of the vegetable oil. When
the oil is glistening, fry the prawn shells until they turn
pink. Add the pork stock and stir until the stock begins to
boil. Turn the heat down to simmer for at least 15 minutes.
Set aside.

4.    Meanwhile, prepare the garnishing. First fry the eggs
to form an omelette. After it has cooled, roll the omelette
and slice it finely into very thin strips.

5.    Heat a wok and add the remaining vegetable oil.
Fry the sliced shallots until they turn light golden brown.
Transfer to a plate lined with parchment paper.

6.    Using the same wok and oil, add in the minced garlic
and fry until it is fragrant, being careful not to burn it.
Then add in the sliced pork and prawns (shrimps). Pour
in the stock, but not all at once—scoop enough to form a
gravy and add more to dilute if the gravy seems too thick.

7.    Leave it to bubble before adding the sliced mustard
greens, beginning with the cut stems first since they take
longer to soften.

8.    Add the green leaves, the yellow noodles and bean
sprouts in that order. Season with salt and white pepper
according to taste.

9.    Dish the noodles onto a large platter and garnish with
the sliced omelette, red chillies, fried shallots and coriander
leaves (cilantro).

10.  The noodles are best served with sambal belachan
(page 75) and cut lime. The noodles can also be served
alongside rojak chinchang (recipe below).

Rojak Chinchang

Spicy Cucumber and Pineapple Relish

½ pineapple, cored and diced
finely

2 cucumbers, peeled and deseeded,
diced finely

Sambal belachan (page 75)
1 tablespoon sugar
½ to 1 tablespoon dark soy sauce

1.    Combine the finely diced pineapple and cucumber
in a bowl. Add the sambal belachan according to
preferred taste.

2.    Season with the sugar and dark soy sauce.

3.    Serve along with the noodles. (You could use the
remaining sambal belachan as a side condiment,
accompanied by a halved calamansi lime or limau kesturi.)

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