KL Hokkien Mee
The name comes from where the dish originates, Kuala Lumpur. There are several different types of hokkien mee throughout Singapore and Malaysia depending on the state. For example, the Penang hokkien mee is a soup-based prawn noodle dish and the Singapore hokkien mee consists of fried noodles with a thick gravy.
Ingredients 15
150 g pork neck, thinly sliced
450 g fresh egg hokkien noodles
50 g pork fat, cut into small cubes
30 g garlic, crushed
100 g white cabbage, roughly chopped
spring onions, thinly sliced, to garnish
sambal belacan, to serve (see recipe on my profile)
Marinade
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour (cornstarch)
Pinch salt and ground white pepper
Sauce
50 ml caramel, dark, cooking
2 tbsp oyster sauce
250 ml chicken stock
salt and white pepper, to taste
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Method 7
To make the marinade, combine the , , and pinch of in a bowl. Add the , mix well, and set aside to marinate.
Put the in a large bowl, then pour over enough boiling water to cover. Stir to break up the noodles, then rinse under cold running water and drain.
Heat the wok over a low heat then add the cubed . (Lard will start to render from the fat.) Lower the heat and slowly cook until the pork fat cubes turn crispy and golden. Remove the crispy pork lard from the wok and set aside on a plate.
Heat the rendered pork lard still in the wok over a high heat until at smoking point. Fry the marinated and until fragrant. Stir in the and cook until slightly softened. Add the and stir to combine.
To make the sauce, combine the , , , and salt and ground white pepper in a jug.
Add the sauce to the and toss to combine. Cook for a further 5 minutes. (If it looks too dry, add a bit more stock or water as needed.)
Serve the KL hokkien mee topped with the crispy pork fat, garnished with spring onions, and with some sambal belacan on the side.
