INGREDIENT

INGREDIENTS

• Mee hun- blanched
• 300g of meat
• 1 thumb size of ginger – knocked
• 1 tsp of black paper – pounded
• 1 sup bunjut
• 3 pcs of cadammon
• 2 anise star
• 1 stick of cinnamon
• 2 clove of garlic and 5 shallot – pound to make paste
• salt and white pepper for taste
• for garnishing, fried shallots, chinese parsley and onion spring

METHOD

• boil the meat till tender
• in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
• once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
• simmer for 30 mins.
• ready to serve mee hoon and bergedil
• garnish with fried shallots, chinese parsley and onion spring.
• squezze lime on it to add more kick and if you like it hot, have some cili padi in it