Print-Hokkien Mee – KL Style


Main :

  • Big Yellow noodles. There are numerous brands out in the market, some with 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.

Side :

  • 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.

Seasoning :

  • 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 !!!

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.

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.

On high-heat, add the Noodles and keep stirring (move/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 sauce should be 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.


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