Preparation time: 20 minutes
Number of servings: 6
INGREDIENTS
Moksie Metie and Fa Chong:
- 2 Tbsp rum or cognac
- 360ml Faja Lobi Moksie Metie Trafasie or Faja Lobi Fa Chong Trafasie
- 300g chicken thigh
- 300g pork meat
- 300g unseasoned chicken sausages
- Butter
Chow mein:
- 500g Soubry Chinese noodles
- Sunflower oil
- 1 onion
- 100g leeks
- 100g thinly sliced carrots
- 4 Tbsp Faja Lobi Bami Trafasie
- Faja Lobi Zuurgoed Trafasie
HOW TO MAKE IT
PREPARATION:
STEP 1: Cook the Chinese noodles in boiling water for approximately 2 minutes. Drain immediately while rinsing in cold water. Loosen the noodles by mixing in a bit of sunflower oil.
STEP 2: Add the rum or cognac to the Moksie Metie Trafasie and mix evenly. Use this to marinade the chicken thighs, pork meat and chicken sausages for 2-3 hours or overnight.
MOKSIE METIE AND FA CHONG:
STEP 3: Put the marinated chicken thighs, pork meat and chicken sausages in an oven tray, spread the remaining marinade evenly and put a little bit of butter on top of the dish. Roast for about 20 to 25 minutes in the oven at 200°C until done. The roasted and marinated chicken sausage is called Fa Chong.
STEP 4: Cut the meat in diagonal strokes. Use the remaining marinade as a condiment after roasting the meat.
CHOW MEIN:
STEP 5: Heat 6 tablespoons of oil and fry the chopped onion until lightly browned.
STEP 6: Add the chopped leek and thinly sliced carrot and stir-fry for a few minutes.
STEP 7: Add the Bami Trafasie and stir-fry for a few minutes.
STEP 8: Add the Chinese noodles, and warm up the dish for about 6 minutes on the lowest heat, while continuously stirring.
Serving suggestion
Spread the roasted meat and the Fa Chong over the chow mein, and pour the sauce over the meat. Garnish with Zuurgoed Trafasie.