•One 397g can of pork leg with mushrooms
•One 397g can of stewed pork
•400g beehoon (rice vermicelli)
•6 to 8 cloves garlic 1 small head green cabbage, about 500g
•3 small carrots, about 300g in total
•4 to 5 large red chillies
•2 Tbs cooking oil
•2 Tbs oyster sauce
•120g cooked chestnuts
•White pepper to taste
•Salt or light soya sauce to taste
•Fried shallots for garnish (optional)
•Sambal belacan for serving (optional)
1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.
2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.
3. Peel the garlic and chop finely.
4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.
5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.
6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.
7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.
8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.
9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.
10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).
Serves six to eight