Hokkien Braised Yellow Noodles

Delicious Hokkien Noodles
Ready : 15 mins Generic : Braise Difficulty : Easy
[ Prep : 5 mins † Cooking : 10 mins ] Printable Recipe



Traditionally, this classic Braised Hokkien Yellow Noodles dish is braise with a medley of condiments such as Oysters, Meat or Fish slices, Shrimps and Vegetables – bathe in a thick savory sauce, sometimes – also known simply as “Or Mee” (to the Hokkien). Frankly, the dish is really all about the flavors of the fresh plump fresh Oysters but since The VianD is not a really a big fan of Oyster (plus, it is really difficult to get fresh plump ones – NOTHING IS MORE REPULSIVE THAN UNFRESH OYSTERS), they are totally omitted. Check this out, here’s The VianD’s take on “Hokkien Braised Yellow Noodles“.
 

Even though the origin of this dish is not clear, it is un-mistakenly a Hokkien dish that can only be found in Hokkien restaurants or stalls, specializing in Hokkien cuisine. As an authentic Hokkien dish among the Penang’s Hokkien ethnic Chinese, the Oyster Noodles, surprisingly is not as commonly found as other popular Penang hawker fare – as opposed to the famous Penang Hokkien Prawn Mee.


The texture of the Noodles is somewhat softer than usual – this is done on purpose with the braising cooking technique, so as to allow the Noodles to absorb the savory gravy – making it a really delicious Noodles Dish. U basically just slurp the Noodles down without much chewing..😋.

While it is not common, The VianD has decided to introduce an extra layer of flavoring by adding a little Crispy Pork Lardons as garnishing. This little addition, more than enough compensates for the missing Oyster’s flavor – at least in The VianD’s opinion.

Ready in less than 15 minutes, here’s The VianD’s version of “Hokkien Braised Yellow Noodles” – minus the Oysters. This was purposely done on the dry side with less gravy (just The VianD’s preference), usually – the dish is more watery with much more gravy (ur preference).






IngredientS

 Fresh Yellow Egg Noodles. Some greens.

 Lean Pork (marinated with Oyster Sauce, Light Soy, Salt, Sugar, a dash of Sesame oil and Shaoxing wine, white pepper and a pinch of Cornstarch.

• Prawns marinated with some Salt.

 Sliced Parsley,  Red Chili and Red Carrot. Julienned Ginger strips and sliced Fishcake.

SEASONING :

Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil. 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 :

 On medium/low heat, start by sauteing some chopped Garlic and the sliced Red Carrot till aromatic. Move everything aside, lightly saute the Prawns, once turned reddish, they are done. Dish out the Prawns and keep aside.





STEP 2 :

 Next, add the sliced Pork and Fishcake, continue to saute till Pork kinda turned whitish in color and aromatic. Add water (this will be ur gravy, so it’s ur preference of amount). Bring to boil.






STEP 3 :

 Crank up the heat, add the Greens and Noodles and mix everything together with a few good gentle stirs (try not to break the Noodles). Continue to braise on high heat and gently stir (with chopsticks is the best) everything to mix well – till sauce thickened. Add the Prawns, Parsley and Seasoning. Viola, ur plate of delicious “Hokkien Braised Yellow Noodles” is ready to be served hot.




EnD
~*~
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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