behind the scenes at one six b!

those who have had the chance to sample pak law's hokkien mee do know that he does whip up quite a mean version, and in my book, enough to rival some of the outlets here on the island! this girl literally grew up eating this...first cooked by my grandma now by pak law...and it has always been the only hokkien mee i eat. that's right, i don't eat this anywhere else but at home. i do have to mention that this dish is only cooked on occasion by pak law and it was recently served up at one six b on request from g, who was leaving for jdk. i know i have posted about this before, but this time, i'm taking a behind the scene perspectives on things and am proud to present you the makings of pak law's hokkien mee!

essential ingredients that form the body of the dish or better known as the 'ho leow' (or the good stuff!), preparation actually begins in the early morning with the cooking and cutting up of the ingredients. pak law then combines eggs, home fried pork lard, fresh sotong and peeled prawns, lean pork and fish cake with the classic yellow egg noodle. 

the cooking seems simple, with just a couple of steps of combining the ingredients but i think pak law's got a system of his own for timing the addition of the ingredients, the duration of simmering, right down to the amount of stirring to do! 

whatever it is though, i have to admit pak law's hokkien mee has been one of his most consistent dishes in his repertoire! coupled with mom's awesome rojak, pak law's hokkien mee has pretty much made a name for itself here at one six b!

thank you mom & dad! love you both!