Hakka Mee

Noodles Topped With Diced Pork Sauce
Ready : 25 mins Generic : Blanch/Saute Difficulty : Easy
[ Prep : 10 mins † Cooking : 10-15 mins ] Printable Recipe



Plain clean typical Chinese Flat Egg Flour Noodles topped with finely diced lean (or minced) pork sauce. Easy to prepare and makes a very fulfilling breakfast or afternoon lunch. Now, here is a fact for you: “Hakka Cuisine is quite popular in certain region of India” (well, at the India/China border, more of an adaptation of the original Hakka dishes..😁). Now, get a load of this, there is actually a famous Indian’s version of “Hakka Mee”, ahaha… (bet you didn’t know that, huh?) which without a shadow of a doubt – is very different from the original Hakka’s version or the version presented here! Here’s The Viand’s take on “Hakka Mee“.

Fresh ‘al dente’ springy texture Flat Eggs Noodles coated with a layered savory sauce of Fish-sauce and Lard, complemented by a generous amount of savory-sweetness Minced Pork and garnished with the fresh green taste of the sliced scallion – is the essence of a perfect bowl of Hakka Mee. Btw, original Hakka Mee is always served dry (without Dark Soy or with very very small amount), never in soup!!!



In this part of the world, Malaysia – two distinct Townships would rival for the supremacy of this simple Noodles dish, namely Ipoh and Seremban. There are really quite similar in all aspects but just maybe served in different style. Seremban simply served the dish by itself with some Pickled Green Chilis. As for the Ipoh version (a little more complicated) – the Hakka Mee is usually served with an extra variety of Yong Tau Foo in separate bowls, such as Pork meatballs, Fishballs, Stuffed Tofu and Fried Beancurd Skin. Oooo, also, not with Pickled Green Chillis but with Red Chillis Sauce and Fish Sauce.

Ready in less than 20-25 minutes, here’s The VianD’s version of “Hakka Mee“.






IngredientS

 Hakka Egg Noodles.

 Diced lean Pork (The VianD like to add a little Pork Belly) – hand-diced to small cube, not minced, (marinated with Oyster Sauce, Light Soy, Salt, Sugar, a dash of Sesame oil, Fish Sauce and Shaoxing wine, White pepper). 

 Finely diced Onion, finely chopped Garlic/Giner and a small amount of Tung Choy (Preserved Vegetables).

 A handful of fresh Bean sprouts.

SEASONING :

 Minced Pork – Oyster Sauce, Light Soy, Salt, Sugar, a dash of Sesame oil, Fish Sauce and Shaoxing wine, White pepper All to taste.

Sauce – Small amount of Light Soy, Fish Sauce, a dash of Sesame Oil and White pepper.  All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!



MethoD

STEP 1 :

Start by sauteing the chopped Garlic/Ginger and diced Onion till aromatic on medium/low heat. Add the diced Pork, break everything apart.







STEP 2 :

Continue to saute till oil starts to render and relatively dry and aromatic.  Add some water to form the sauce-base. Add the Tung Choy, bring to boil and then simmer for abt 10-mins. Keep aside. U can do this in advance.






STEP 3 :

 Meanwhile, heat up a pot of boiling water. While waiting for the water to boil, prepare the Sauce mixture. Set aside.







 With the water bubbling boiling, poach the Bean Sports, just for a few second, drain and set aside. Then poach the Wonton Noodles (well loosen to individual strand) – just for a while till ‘al dente’ (soggy Noodles are bad Noodles !!). When it starts to top float, it’s cooked – abt 2-3 mins. Quickly fish it out and then submerged into cold water (or ran thru cold tap-water) to stop it from cooking as well as getting rid of the excess starch. Then put it back into the boiling water just to warm the Noodles a little. Drain thoroughly, and mix well with the serving plate of sauce.

 Top the Noodles with the BeanSprouts, a generous amount of the Minced Pork, a little crispy Pork Lardons and sliced Scallion. Viola, ur plate of delicious aromatic delicately balanced flavors “Hakka  Mee” is ready to be served hot.




EnD
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Copyright © 2014 The VianD · All Rights Reserved

All Text and Photographs are the property of The VianD unless otherwise indicated. No part of the content may be reproduced without prior written consent from The VianD.
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One Comment Add yours

  1. Ng Yoke Hing says:

    comfort food indeed….I miss this now!

    Like

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