Hokkien Mee – KL Style

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Ready : 20  mins [Prep : 5 mins † Cooking : 15 mins † Not Inclusive Of Rendering Pork Fat]
Serve : Individual Serving
Generic : StirFry/Braise
Level : Easy
Idle : None Printable Recipe.

Thick, Dark, Slippery, Sticky Caramelized Noodles

Now, “Hokkien Mee” is definitely a creation and unique to Kuala Lumpur and have since spread all over Malaysia. It is a Noodles dish (along with Cantonese Fried) tat U’ll find at all “Tai Chow” stalls. The authentic “KL Hokkien Mee”  has three essential ingredients; namely – unique big yellow noodles, Pork Fat (crispy lardons or better known as Chu Yau Char) and Sambal – a distinctive flavor Chilli paste. Not to be confused with the Singaporean (which is lighter in color) and Penang Hokkien Mee (which is soup based), this KL version is caramelized with thick, dark, fragrant sauce. The inclusion of Chu Yau Char mold the dish to an absolute sinful delicious Noodles Dish. Here’s The Viand’s take on Hokkien Mee – KL Style. Btw, presented here, the noodles are a little too soggy..*LoL*




  • Big Yellow noodles. There are numerous brands out in the market, some with a firmer texture than others. Get the softer texture ones- lighter in color (firmer texture and brighter yellow color means more Boric acid !!!). This is the harder texture (cos The VianD couldn’t find the softer texture ones) which is not very good and takes a lot longer to cook and the result – not as good.


  • Pork fat – cubed (key Ingredient, this is what makes the dish). Sliced lean-pork, Fish cake and Fish balls (U can use any Protein/Meat such as Prawns, Squid or Chicken ). Cabbage – break into bite-size.


  • Salt, Sugar, White soy, a touch of Oyster sauce and lots of Black Soy. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Start by rendering the Pork-fat with a little oil, in low-heat.  Till Golden brown or turn crispy (Crispy Lardons) – abt 15-20 mins, depending on the heat and size of the Pork-fat. This is better known as Chu Yau Char. Set aside. U can do this way in advance.
  • Step 2 : Start by sauteing some chopped Garlic till aromatic. Add in all the Protein/Meat condiments and saute till aromatic. Crank up the heat, add in the Cabbage and give a few quick stirs. Add water and bring to boil.
  • Step 3 : On high heat, add the Noodles and keep moving (not stir) (push the noodles around with the back of the Spatula to avoid burning and breaking the noodles). Keep everything boiling. Add all ur seasonings. Test the softness of the noodles – should be soft (if get too dry add more water) and the sauce should thicken. Braise for abt 10-15 mins (depending on the Noodles texture). Add Pork lard and Crispy Lardons or Chu Yau Char. Voila, ur plate of “Hokkien Mee – KL Style” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


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