(Somewhere along the jumble of ingredients and the scurrying to and fro, I think I might have made some RSN history of my own.  I can *probably* safely say that I'm the first to concoct a stewed pork leg bee hoon in the galley of RSS Stalwart, state of the art strike frigate of the Singapore Navy.  "Ho hum", "big deal" you might say, well, if Singaporeans can go through the trouble of creating the world's longest popiah, then I can't see why I, true blue Singaporean, with green ic, can't have a little personal victory in the Singapore's most expensive kitchen.  Yes, going by per square foot calculation, excluding equipment, a frigate's gallery is worth at least $5 million dollars.

I digress.)

Ah, the wonderful stewed pork leg.   It doesn't matter whether it is Narcissus or Gulong brand, they all probably taste the same once trashed about with with some rice vermicelli (bee hoon), soy sauce and pepper over a roaring fire.  I had to do breakfast this morning onboard the ship and I thought I might as well use the chance to do some cooking.  So from Sheng Siong, I got:

(To feed 12 hungry souls)

-5 cans of stewed pork leg

-2 jars of mushrooms

-1 jar of olive vegetable

-1 packet of wolfberries

-2 500g packets of bee hoon

The excellent thing was that there was an offer going on for the pork leg where every can bought entitled you to a free jar of mushrooms, so good for me!  But you can use shanghai or white cabbage or shredded carrot as a substitute.

First of all, soak the bee hoon into a large pot of hot water.  20mins then drain.  Soak also half or two-thirds cup of wolfberries with a little water.

Second, empty the cans of pork into a large tray and fish out the pork bones.  If you want to easily remove the lard, leave the cans overnight in the fridge so that the fat coagulates.  But then I suggest fifteen extra minutes on the treadmill rather than let the wonderful animal go anywhere but into the bee hoon to liven things up.

Then heat up a large wok or a humongous "nasi biryani"-type stainless steel pot (which I used).  You might want to cook in two batches.  Put in a few tablespoons of vegetable or canola oil.  I threw in the olive vegetable first, just to bring out some flavour from it.  Fry for about 1 minute, then throw in the noodles.  Standby a bowl of water as the bee hoon dries up quickly.  What you're aiming for is a wettish kind of char bee hoon, not the economic bee hoon type.

If you have raw vegetables, cook them first for about 2 mins before adding the olive vegetable.

As the bee hoon starts to absorb water and cook, about 2-3 mins, throw in the pork leg.  The art here is the stirring: aim to stir from the side and inwards, trying as best as possible not to break the bee hoon into small pieces.  I generally disregarded this step as I had to wrestle with a giant spatula and the giant "nasi biryani" pot.  Mix the meat and starch thoroughly. 

Season to taste with a few tablespoons of pepper, a generous pour of sesame oil and dashes of light soy sauce.  You can also use oyster sauce.  In effect, the stewed juices that comes with the pork leg lends the main flavour bulk to the dish.

Lastly, add in the wolfberries.  These for sweetness and colour.

Transfer to a serving apparatus and then serve! What I did for condiments was buy a jar of Singlong sambal belachan and some large red onions.; I chopped and diced up about 4 medium onions and caramelised them in some oil over high heat.  Then poured in the sambal mixture, added about two tablespoons of sugar plus pinch of salt and voila! 

Well, this dish is just simply delicious as the bee hoon soaks up all the wonderful flavours.  I was heartened that seconds were actually taken!  I also like the unique taste of olive vegetable prepared this way.  Well, I hope you give it a try at home!