mykuali’s penang white curry noodles with belly pork

didn’t think i would be blogging about instant noodles, but the penang white curry noodle by mykuali which i bought recently from sheng shiong was really hot stuff (pun intended). 🙂

it has not taken root in singapore yet, but the koreans regularly buy & eat instant noodles at the grocery stores & at street-side “sarabat” stalls which sells them with all kinds of toppings, just as they do in indonesia. 🙂

slow-cooked belly pork (japanese chashu standard)

i added very thinly sliced slow-cooked belly pork. the whole thing looked very like a very delicious craving-inducing chashumen. 🙂

i found a quick way of making very good tender & tasty belly pork. you can brine the belly for 1 to 2 days in sugar & salt or just add garlic, shallots, spring onions etc for flavours at time of cooking. anyway place the belly pork (after scalding with boiling water to remove the scums) in a crockpot COLD & add either the brine OR the other flavouring ingredients. turn crockpot to low & in about 3 to 4hrs you get a very tender belly pork just like the japanese chashu. it is that simple! 🙂

mykuali’s penang white curry noodles

mykuali’s penang white curry noodles

mykuali’s penang white curry noodles with belly pork

mykuali’s penang white curry noodles with belly pork

i used belly pork but could have added prawns & squid, maybe even cockles. of course like jap ramen, it could be chicken or tonkatsu (breaded pork cutlet) as well. 🙂

a most satisfying meal.

c.h.e.f andy