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      "body": "We all have that odd craving or two for certain dishes and mine is usually, if not always, visually triggered. I probably watch too much food programmes or look at cookbooks way too often than I should. Either way, it strikes me just like that! I haven’t had claypot loh shi fun for... I can’t remember now, how long ago since. \n\nA very brief introduction for the uninitiated, loh shi fun (literally translated as rat noodle) is one of the many varieties of Chinese noodles, made using a combination of rice flour and water. It owes its moniker to its appearance that resembles a rat’s tail; short and almost transparent in colour. \n\nSince this being a spur of the moment craving, I didn’t get the regular loh shi fun. Instead, I substituted it with long laksa noodle and I also don’t own a claypot. Not exactly the same thing, but it pretty much works for me. \n- - - \nAs with any stir-fry dish, the actual cooking takes only a jiffy. \n\n***Here’s what I did to get everything ready…*** \n\nBlanch the long laksa noodle with hot water. \n\nMarinate minced pork and shitake mushroom stems with sesame oil, light soy sauce and white pepper. \n\nFor the vegetables - slice shitake mushrooms thinly, cut carrot into matchsticks and roughly chop up some baby bok choy. \n\nSlice fish cake and shallot, chop up a garlic clove. \n\nFor the seasoning - mix together oyster sauce, dark soy sauce *(for colour)*, light soy sauce, fish sauce and chili sauce. Thin out the mixture with water, if necessary. \n- - - \n***Let’s get cooking!*** \n\nHeat oil in a wok and stir-fry the fish cake briefly. Dish out and set aside. \n\nSauté garlic and shallot until fragrant and softened. Add marinated pork mince and cook until evenly browned. \n\nDrizzle a little oil as needed. Add the shitake mushrooms, along with carrot and cook (tossing occasionally) until tender. \n\nAdd baby bok choy and stir-fry briefly until cooked through. Return the fish cake to the wok and add the laksa noodle. Pour over the seasoning mixture. Fry and toss all ingredients briskly until evenly combined. \n\nSeason with salt and white pepper as needed. To finish cooking, add some sesame oil just before serving. \n- - - \n<center>![12(b)_rt.jpeg](https://steemitimages.com/683x506/https://cdn.steemitimages.com/DQmXhPkA1aQE57ybSemAseK9dn8pDjknTLUtdzZXCCq32gV/12(b)_rt.jpeg)</center> \n<center>Look the part *(almost)*</center> \n\n<center>![12(a)_rt.jpeg](https://steemitimages.com/683x506/https://cdn.steemitimages.com/DQmXZWiJwirXYT3jpwVJx68k2thFV75vgB2144cd5rxuujJ/12(a)_rt.jpeg)</center> \n<center>Taste good *(amazing, actually)*</center> \n\n<center>![12(c)_rt.jpeg](https://steemitimages.com/683x506/https://cdn.steemitimages.com/DQmZ1i24rQFXx9bSLgybg2R8s12UGCeBx1MkXNtFhYkXog4/12(c)_rt.jpeg)</center> \n <center>Craving satisfied *(happy tummy = happy me)*</center> \n- - - \n###### *This is my entry for the #dailyfoodphotography contest, an initiative hosted and curated by @mininthecity. All contents are original.* ######",
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