Print-Hakka Mee


Main :

  • Egg Noodles, Diced Onions, Diced lean Pork (Hand-diced the pork to small cube, not minced), Bean Sprouts, chopped Garlic, Ginger, Tung Choy (preserved Veggies) and Tai Tau Choy (preserved salted radish).

Seasoning :

  • Salt, Sugar, Sesame oil, Oyster sauce, White pepper and Thai Fish sauce.  All to taste. ** Note : Just dash 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 !!!

Start by preparing the base-sauce. In individual serving plate – add Oil, Sesame Oil, Black/Light Soya sauce, White Pepper and Sugar. Set aside.

Poach the Bean Sprouts (for a minute or so). Set aside. Boil the noodles till Al Dente. It’s ready when it starts to float – abt 3-5 mins. Ran the cooked Noodles with cold water to stop it from continue cooking and getting rid of excess starch.

Preparing the diced-pork. Saute the Chopped Onion, Garlic and Ginger till aromatic. Add the Diced Pork and saute till aromatic. Add water and bring to boil. Add Tung Choy/Tai Tau Choy. Bring to boil and simmer down to slightly thicker sauce. Add all the Seasoning Ingredients.

Mix the Noodles with the base-sauce in individual plate, mix well. Top with the diced-pork and ur plate of simple delicious “Hakka Mee” is ready to be served hot.


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