Test Post #1342

Directions

1. Place 4 eggs into boiling water for 4.5 minutes and then plunge them into an ice bath to cool.
2. Once cooled, peel your eggs and leave them to dry.
3. Put your black pudding into a bowl and break it up with your hand.
4. Make a thin patty by placing a piece of baking paper onto the counter then 100g of the broken-up black pudding, then place another piece of paper on top and use a rolling pin to roll out until you have a smooth disk.
5. Place the egg in the centre and bring two of the sides together, making sure it covers the whole egg. Cut any excess off the ends. Using your hands, shape the black pudding around the egg using firm pressure.
6. Set up a breading station with flour, whisked egg and bread crumbs. Crumb all the eggs that are covered in black pudding.
7. Deep-fry at 160°c for 8-10 minutes or golden brown.
8. Enjoy with brown sauce on the side.
9. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed.
10. Turn out onto a floured bench and knead for 5 minutes or until smooth.
11. Place into a bowl and cover with a damp paper towel, rest for 20 minutes.
12. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape.
13. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle.
14. Cut the rectangle into 6 even pieces and brush both sides with oil.
15. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight.
16. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready.
17. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle.
18. Holding each end of the dough evenly with your thumb, start to stretch with even tension.
19. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench.
20. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles.
21. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy.
22. After 2 more minutes, remove from the water and place into a separate bowl.
23. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside.
24. Heat the oil in a small pot over a medium heat until it just starts to smoke.
25. Pour the hot oil over the centre of the spices and aromatics.
26. Mix the noodles well and serve!