7th May 2022

Earlier this year we had tried a new recipe which was Hokkien noodles - basically pork fat black noodles. Everything about it had intrigued me and I was really excited.  Once we had cooked it however it was clear the recipe we picked had far too much karamel masakan and it was just too strong.  Karamel masakan is a savoury Chinese sauce and is really quite bitter.  So tonight after trying Adam Liaw's recipe and tweaking we are finally happy with the end result.  They were sticky, the pork really shined and it was difficult to stop eating.  I appreciate karamel masakan is not your average sauce to have lying around but if you want to make these noodles it is integral to the dish.