EEL NOODLES

A rich tapestry of tastes, colours and textures, this noodle dish takes some
preparation but is well worth the effort.

Mix eel slices and seasoning
ingredients well to ensure
even infusion of flavours.

To make omelette, season
beaten eggs with 1 pin
each of salt, pepper and
seasoning powder, then fry.
Julienne omelette.

Atop noodles, arrange egg
shreds, minced pork and
dried prawns in thirds, then
place eel at the centre with
some chilli slices.

INGREDIENTS

Eel
Chopped garlic
Chopped spring onions
(scallions)
Chopped lemon grass
Curry powder
Salt
Ground black pepper
Sugar
Chicken seasoning powder
Cooking oil
Chopped shallots
Lean pork
Fermented prawn (shrimp)
paste (optional)
Bean sprouts
Garlic (Chinese) chives

Polygonum (laksa) leaves
Fresh rice vermicelli
Duck eggs
Dried prawns (shrimps)
pounded until fine and pasty
Red chillies
Skinned peanuts

STOCK

Eel bones
Pork bones
Water
Salt
Ground black pepper
Sugar
Chicken seasoning powder

1, about 1 kg (2 lb 3 oz), washed
1 Tbsp

½ Tbsp
2 Tbsp
½ tsp
2 tsp
2 tsp
3 tsp
4 Tbsp
1 Tbsp
½ Tbsp
150 g (5⅓ oz), minced

100 g (3½ oz)
200 g (7 oz), washed and drained
100 g (3½ oz), washed and cut into 3-cm
(1½-in) lengths
50 g (12/3 oz), washed and stems discarded
1.5 kg (3 lb 4½ oz)
2, fried into a thin omelette
150 g (5⅓ oz), washed, drained and

2, seeded and julienned
30 g (1 oz), roasted and coarsely pounded

as reserved
500 g (1 lb 1½ oz), washed
3 litres (12 cups / 4⅘ pints)
3 tsp
3 tsp
2 tsp
1 Tbsp

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