The recipe featured here is the traditional hokkien mee from the capital of Kuala Lumpur, which is also sometimes referred to as hokkien char mee. Hokkien Hae Mee (福建炒虾面) or Fujian prawn noodles is one of the most iconic hawker dish in Singapore.The Singapore version is pale (I ate dark Hokkien Mee at Malacca before and it was heavenly delicious; but that’s a totally different recipe) and uses a mixture of yellow noodles and thick (sometimes thin) rice vermicelli/bee hoon. 200 g (7 oz) chinese barbecue pork, thinly sliced. Ingredients: 200 g pork belly, skin and excess fat … Singapore Hokkien Mee Recipe water, pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed, local (lala) clams, prawn shells, squid (sotong) insides cleaned, small or medium prawns with shells on, fish sauce to taste, dark soy sauce to taste Noodles – prepared according to your packet’s instructions. Stir to scramble, then as the eggs start to cook, toss to combine with the other ingredients. DIRECTIONS. To start with, there are two types of Hokkien mee, which are Hokkien hae mee and Hokkien char mee. Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. Add the barbecue pork and Chinese sausage and stir-fry quickly for 1 minute. Render the fat until the little pork pieces are crispy and golden. Rasa Malaysia contains affiliate links and sponsored posts. Save my name, email, and website in this browser for the next time I comment. Depending on the size of your lardons, this could take 30 minutes to an hour. If it isn’t available on its own, then a piece of pork belly with a good layer of fat on the top would be fine. Transfer to a large bowl, separate with a fork (being careful not to break them). Today, I would like to introduce you to Citrus and Candy—a fantastic and gorgeous food blog by the very talented Karen Low, who is based in Sydney. Remove the chu yau cha from the oil and drain on paper towels. Add the marinated pork belly and fry briskly (be careful of hot spitting oil). No part of the content (digital photographs, recipes, articles, etc.) Well, all you can do is not to eat Hokkein mee in KL, any substitute would be disappointing. The dish consists of egg noodles and rice noodles, stir fried with garlic, scallions, bamboo shoots, sprouts, lemongrass, ginger and flavored with a soy sauce-based sauce. Your email address will not be published. 2. KL Hokkien Mee recipe - This dish is famous for the dark, fragrant sauce that the noodles are braised in. I hope you enjoy it! If using just pork belly, remove the skin and then trim off the excess fat from the top of the belly and dice. Mix the cornflour and cold water in a little bowl until smooth and set aside. Can't spell Rasa Malaysia? Not to be confused with Singaporean (which is lighter in colour) and Penang Hokkien Mee, the KL version (a.k.a Char Mee) is famous for the dark, fragrant sauce that the noodles are braised in. Thank you for sharing, like you upon arrival in KL first meal will be Hockkien Mee. Citrus and Candy is choked full of beautiful food photography and her dessert recipes are to-die-for. The secret to an authentic KL Hokkien Mee is the pork fat (which should be available from your butcher). Peel the prawn head. Drain, rinse and set aside until needed. or this site may be reproduced without prior written permission. 500 g (1 lb 2 oz) hokkien (egg) noodles. I used a deep pot and covered it partially with a lid to prevent the pork from spitting oil all over my kitchen! The secret to an authentic KL Hokkien Mee is the pork fat! Once it’s completely cooled, you can store the chu yau cha in an airtight container or jar. Recently I started learning how to cook Malaysian at home. Toss in the chinese cabbage and fry for a further 30 seconds or so. Kuih Kodok (Malaysian Mashed Banana Fritters). 2. Add in the cornflour/water mixture and toss until the sauce has thickened and the noodles are coated in the gravy. They are sweeter and goes really well with the noodles and sauce. Add the bok choy and stir-fry for 1 minute, or until it starts to wilt. No fish cakes please. 1. Add the stock, sugar, white pepper and a small handful of chu yau cha (crispy pork lardons) and fry to combine. Heat a large oiled … When everything is ready, preheat a wok over a high flame and add about 2 tablespoons of pork oil and heat until smoking. I must try this recipe looks authentic. Serve the noodles onto plates and spoon over the gravy. Add the stock and garlic chives and stir until well combined. KL Hokkien Mee recipe - This dish is famous for the dark, fragrant sauce that the noodles are braised in. I knew I wanted to do a dish to showcase my home city of Kuala Lumpur and there’s only one so far that I know so well— KL Hokkien Mee. Serve immediately with lemon wedges on the side. When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients. 200 g (7 oz) chinese barbecue pork, thinly sliced, 3 chinese sausages (lap cheong), steamed and sliced diagonally, 375 g (13 oz/1 bunch) baby bok choy (pak choy), leaves separated, 180 g (6 oz/2 cups) bean sprouts, tails trimmed, 200 g (7 oz/2 bunches) garlic chives, snipped. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in K.L, Malaysia. Remove the prawn heads and devein the prawns (see video tutorial).Rinse the heads and prawn bodies separately and drain. 4. Hokkein mee in KL is my all time favourite next to Hainanese chicken rice, but I have to be careful not to eat it too often (the lard!). Dice your pork fat into small cubes (or lardons). 2 garlic cloves, crushed. I absolutely love Malaysia and I’m so proud of our amazing cuisine. Add the dark soy sauce and light soy sauce and mix to coat the noodles. Rinse noodles under hot water; drain. Try I can’t wait to make Hokkien Mee at home but I was wondering if you know of any good alternatives to pork belly/pork oil. This recipe is only 456 calories per serving. Add the bean sprouts, noodles, oyster sauce and dark soy sauce to the wok and stir-fry for 3–4 minutes. Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. Calories 456 kcal. Required fields are marked *. 3 chinese sausages (lap cheong), steamed and sliced diagonally. 3 tablespoons peanut oil. Push the ingredients to one side of the wok, then add the remaining oil and pour in the beaten egg. Put the hokkien noodles in a heatproof bowl, cover with boiling water and soak for 1 minute. Author Bee | Rasa Malaysia. Ingredients. Add in the noodles and give it a quick toss. Garnish with more chu yau cha if you wish and a spoonful of sambal belacan. * Percent Daily Values are based on a 2000 calorie diet. Welcome! Pork fat makes any dish tasty but of course I try not to indulge in KL Hokkien Mees too often! Place the diced pork fat in about 2 tablespoons of peanut oil over medium-low heat. 3. HOW TO MAKE FRIED HOKKIEN MEE? Due to certain health conditions, I’m trying to limit my intake of pork belly. 1 teaspoon sambal oelek. A huge thanks to Rasa Malaysia for allowing me to share one of my favourite hometown recipes with you all. Add more dark soy sauce if the colour isn’t dark enough. Anyway, for this guest post, I’ve got Citrus and Candy to share her favorite recipe with us—KL Hokkien Mee, or stir-fried dark noodles commonly found in Kuala Lumpur, the capital city of Malaysia, which tops The New York Times “31 Places to Go in 2010.” Dig in, albeit virtually, and enjoy! In the meantime, prepare the rest of your ingredients and set aside within reach of your cooking area: Baby Chinese cabbage – washed and sliced into 1cm strips (discard the really thick stems). 375 g (13 oz/1 bunch) baby bok choy (pak choy), leaves separated. There are many excellent food stalls serving it in Jalan Alor (central KL) or in PJ. Add fried … Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes. Taste the sauce and adjust the saltiness and sweetness to your preference. Stir in the garlic and sambal oelek and cook for 30 seconds, or until fragrant. Filed Under: Malaysian Recipes, Recipes Tagged With: Noodles, Pork. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. KL Hokkien Mee tastes best with a little more dark sauce because the sauce is what makes this noodle dish special. Just sliced pork and shrimps for the meaty ingredients. I have never really lived in my home country so I made the most of my holidays to KL with plenty of overeating! I prefer cabbage in my KL Hokkien Mee. Rasa Malaysia © 2002–2020 Bee Interactive Corp, pork belly, skin and excess fat removed and sliced into 1cm pieces, white fish balls, allow about 2-3 per person, dark soy sauce, sounds like a lot, but this dish is suppose to be dark, light soy sauce, adjust if the stock is salty or to your taste. But it still doesn’t ease the constant cravings and homesickness. It’s the first dish that I seek out as soon as I touch down in KL! 3. Notify me of followup comments via e-mail. Simple Fried Hokkien mee recipe. Mine was placed in boiled water until the noodles have separated, then drained thoroughly. I’m still very much a beginner of course, so when Rasa Malaysia invited me for a guest post, I admit I was a little surprised (and scared) but excited!