The Verdict by SM Goh to all other VIPs on the floor after he tasted the noodles: "Goh" for it!!
Home Made XO Sauce:
100ml Chili Oil
1tbsp Chopped Garlic
100g Chopped Shallots
30g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
160g Dried Shrimp
40g Dried Scallop
2tbsp Light Miso Paste
3tbsps Dark Brown Sugar
2pkt Dried Mee Pok Noodles (~100g each)
1tsp Maggi Concentrated Chicken Stock
160g XO Sauce
4pcs Kai Lan Taiwanese Baby Cabbage (Xiao Bai Cai), blanched
12pcs Fresh Prawns, blanched
Coriander Leaves for garnish
Combine water with Maggi Concentrated Chicken Stock. Bring to the boil and add the chili oil and XO Sauce.
Bring a large pot of water to boil. Blanch noodles for 30 seconds and transfer to XO sauce. Braised noodles for 2 minutes until cooked.
Divide noodles into 4 portions. Top up noodles with blanched Taiwanese cabbage and fresh prawns. Garnish with coriander leaves and serve.