KL Hokkien Mee 福建面

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KL Hokkien Mee 福建面

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Ingredients

Adjust Servings:
250 g Thick Yellow Noodle
50 g Pork; sliced
50 g Prawn meat
50 g Fish Cake; sliced
30 g Pork Fats
3 cloves Garlic; minced
80 g Cabbage; roughly chopped
40 g Choy Sum; chopped 3" length
Marinade
1/4 Tbsp. Soy Sauce
1/2 Tsp. Sesame Oil
1/2 Tsp. Corn Flour
Pinch of Salt
Pinch of White Pepper Powder
Seasoning Sauce
3 Tbsp. Dark Caramel Sauce
3/4 Tsp. Dried Flounder Powder
1/4 Tsp. White Pepper Powder
1 cup Water
Cuisine:

    Ingredients

    • Marinade

    • Seasoning Sauce

    Directions

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    Steps

    1
    Done

    Marinate Pork

    Place pork and all marinade seasonings in a bowl. Mix well and set aside.

    2
    Done

    Prepare Noodle

    In a big bowl, place noodle and pour boiling water. Quickly stir and drain. Set aside

    3
    Done

    Make Crispy Pork Fats

    In a wok over medium heat, add pork fats. Oil will start coming out from the fats. Lower heat and slowly cook till fats turn crispy and golden. Set the crispy fats aside.

    4
    Done

    Cooking Hokkien Mee

    In the same wok with rendered pork oil, heat up work till smoking hot. Put in marinated pork. Do a few quick stir.

    Add garlic and fry till fragrant. Put in prawn and fish cake. Fry till prawn slightly char outside and 3/4 cook. Put in cabbage. Stir.

    Add prepared noodles. Stir to combine then add water together with sauce seasonings. Bring it to a boil over high heat for 10 minutes with wok lid on.

    Noodles should have softened (depending on manufacturer instructions) and gravy thickened up. Lastly toss in choy sum and let it cook till wilted.

    It is okay to serve up when there is some sauce as they will dry up further as it cools.

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    previous
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    next
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