Hakka Loh Si Fun with Minced Meat

Not too sure if this falls under Sabah food but cos' it is Hakka food maybe it is. I need confirmation from Mary Chey of A Pepper's Love.  The braised mince meat can be prepared earlier and the rest of ingredients during serving time.   

The original recipe used Loh Shi Fun but I also served the minced meat with rice.  Both are as good. 

Serving with Loh Shi Fun
[serves 2-3]

500 gm loh shi fun [bee tai bak]

200 gm beansprouts

2 stalks spring onions - diced

2 tbsp fried shallots

1 tbsp shallot oil [optional]

2 red chillies - sliced and mix with 2 tbsp light soy sauce

1. Blanched noodles and taugeh in boiling water.  Drain and place in serving bowl.
2. Top with minced meat, spring onions,  fried shallots and shallot oil.
3. Serve with red chillies in soy sauce.
   

HOW TO COOK THE MINCED MEAT 

Ingredients for Minced Meat

250 gm minced meat [with some fats if preferred]

1 tbsp each of chopped shallots and garlic

3 tbsp oil

Seasoning

1 tbsp each of fish sauce, light soy sauce and oyster sauce

1 tbsp each of sugar and wine

1 tsp each sesame oil, dark soy sauce

1/4 tsp of pepper

120 ml water

1. Heat oil to fry shallots and garlic until golden and crispy.  Dish out.  
2. Add in the minced meat to the oil.  Add in all the seasoning and fry until meat is cooked.
3. Add in the water, bring to boil and then lower heat to braise until meat is tender and gravy reduced.
   
4. Taste and dish out to serve either with blanched Loh Shi Fun [Bee Tai Bak] and beansprouts or  plain white rice, shredded cucumbers.

Serving with Rice
[1 serving]

1 bowl of cooked hot rice

some shredded cucumber
some chopped spring onions and cut red chillies

1. Place rice in a bowl.  Top with minced meat, cucmbers, spring onions, fried shallots and some shallot oil.
   
   
   
   I'm submitting this post to Malaysian Food Fest - Sabah Month hosted by Mary of A Pepper's Love