Thursday, December 23, 2010
The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either
Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.
Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and
the surrounding region.
It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, prawn
and chinese spinach or cabbage as the main ingredients and cubes of pork fat fried until crispy.
Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.
600g thick yellow noodles (soak in the water for 1-2 hours and drain off water) |
150g pork fillet (sliced) | 150g prawns (shelled) | 2 squids (sliced) |
150g chinese spinach (cut into 3-4cm lengths) | 1 tablespoon minced garlic |
100g pork lard (diced and fried until golden and crispy) |
500ml chicken stock |
2 tablespoons light soy sauce | 3 tablespoons dark soy sauce |
1 tablespoon oyster sauce
Heat a little oil in a wok and saute the prawns and squid for a while. Dish out and
Heat up oil and saute the minced garlic until fragrant.
Add in the pork fillet (or chicken) and saute while adding in the chicken stock.
Follow up by adding in the seasoning and boil.
Add in noodles and chinese spinach, stir well and let it simmer for 10 minutes.
(In between, stir occasionally to prevent it from sticking the wok.)
Add in the prawns and squids, stir well, then add in the pork lard and dish out.
Posted by boon's little kitchen at 1:22 AM