Recipe - "Hokkien Mee"

"Hokkien mee"

Hokkien Mee (KL Style) Recipe

Hokkien mee is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark caramel sauce with pork oil, pork, prawn, fish cake and cabbage as the main ingredients and croutons of crispy fried pork lard (sometimes pork liver is included). This dish is usually cooked over a raging charcoal fire. As for home cooking, you can cook on a stove with a wok.

 

 

 

Ingredients

 

 

1 packet of Hokkien noodles  (500gm)

  

1½ tbsp pork oil  (refer recipe : http://5foodway.blogspot.com.au/2015/06/recipe-making-lard-oil-and-crispy-fried.html )

 

4 shallots (thinly sliced)

  

2 cloves garlic (finely chopped)

  

150 gm pork (sliced) – marinade with soy sauce, pepper and corn flour

  

10 medium size prawns (de-shelled and de-veined)

 

1 bunch mustard green (choy sum) – cut

 

2 tbsp of crispy fried pork lard

 

300 ml chicken stock

 

1 tbsp dark caramel sauce

 

2 tbsp soy sauce

  

1 tbsp oyster sauce

  

½ tsp pepper

  

Salt to taste

 
 

Procedure

Rinse and drain the noodles briefly under cold water.

Blanch noodles with hot boiling water. Drain and set it aside.

  

Heat a wok. Add pork oil. Fry shallots till brown. Add garlic and fry both until golden brown.

 

Add meat, prawns, fish cake and crispy fried pork lard. With high heat flame, stir fry until just cooked. Add mustard greens. Pour chicken stock into the wok.

 

Add dark caramel sauce, light soy sauce, oyster sauce and pepper. Mix all and bring to boil. Add salt to taste. Add noodles and mix well with all the ingredients. Fry until noodles are tender but till al-dente.

  

Remove onto a serving dish and add more crispy fried pork lard. Sprinkle some crispy fried shallots (refer recipe:  http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ) if you wish.

Serve immediately with sambal belacan. (refer recipe : http://5foodway.blogspot.com.au/2015/06/recipe-making-sambal-belacan.html ).