Friday, July 12, 2013

KL Hokkien Mee

First response from my family members.... so black! LOL
I personally, like the taste. Yes I did make it too dark, but aside from that, it's yummy
But my kids didn't really enjoy eating this dish. They had it for lunch then they requested for something else for dinner. Can we not having that black noodle again for dinner? they said hahaha...
My mum said, not bad. She never had KL hokkien mee before
DH said, nice, but yes it's too dark LOL




Recipe is from Wendy's site

What you need:

500gm thick yellow noodles
1/2 cup sliced pork, marinate with 1/3 tsp salt
1/2 cup peeled prawns
1/2 cup pork fat, raw
3 cloves garlic, finely minced
250gm cabbage, slliced
100gm indian mustard, stem and leaf separated
4 tbsp dark caramel sauce, or as dark as u like (I'd prefer 3 tbsp next time)
1 heaped tbsp dried sole powder (I grinded deep fried dried sole fish)
2 tbsp light soy sauce, or to taste
white pepper powder
2 cups water

Method:
  1. Put noodles in hot water for 10 seconds, drain
  2. Heat wok over medium heat and cook pork fat. Let it cook until oil starts to ooze out. Turn heat to low and slowly render the lard out and cook until the solid fat pieces turn golden and crispy. Drain and keep the crispy fat and lard separately
  3. Heat wok and put in 1 tbsp oil and cook pork, dish up
  4. Heat another 1 tbsp oil and cook prawns, dish up
  5. Heat another 1 tbsp oil and cook garlic til fragrant
  6. Add in cabbage, toss quickly and add in the indian mustard stems
  7. Put in noodles, seared pork and prawns, give a toss and add water
  8. Add seasonings and bring to boil
  9. Cover wok and let it cooked for 8 minutes til noodles softened
  10. Add in green mustard leaves and cook til it wilts and dish up



This post is for Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

4 comments:

  1. I have always seen the dark ones from the restaurantS, I guess that is one of the traits of Hokkien Mee! Yours look delicious!

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  2. I personally think when the noodle is darker, it looks tastier. I didn't know until I go to the US and see how my Chinese friend cooks that they use dark soy sauce to make it darker (I like to find more about dark caramel sauce!). Japanese only has one kind of soy sauce and other (tonkatsu) sauce... LOL.

    ReplyDelete
  3. Very appetizing pictures. Planning to have this for dinner tomorrow! DH not eaten food with black sauce for a while now.

    ReplyDelete
  4. Hehe Alice, KL hokkien mee is really "black" one. Yours look authentic.

    ReplyDelete

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