Tuesday, July 9, 2013

KL Hokkien Mee

Oh my goodness can't believe I'm first time using pork lard in cooking!! Bye bye my diet plan hahaha....This is one of my favourite dish from Ze Char Stall and it is not that difficult to whip up one of this at home too! Not that I'm thick skin but I think mine taste better than the one selling near my place LOL 

Spot the 2 important ingredients? dried sole fish & pork fat!! Do not omit this 2 items!!!

Wendy uses sole seasoning which is not available here, therefore I substitute it with dried sole fish  :) 

Deep fried dried sole fish and grinded into powder! taste heavenly!

  • 450gm thick yellow noodles
  • 1/2 cup sliced pork, marinate with 1/3 tsp salt
  • 1/2 cup peeled shrimp
  • 1/2 cup pork fat, raw
  • 3 cloves garlic, finely minced
  • 250gm cabbage
  • 100gm indian mustard, stem and leaf separated
  • 4 tbsp dark caramel sauce, or as dark as u like
  • 1 heap tbsp dried sole powder
  • 2 tbsp light soy sauce, or to taste
  • white pepper powder
  • 2 cups water

  1. Boil a  kettle  of water. Place noodles in  a basin and pour the boiling water over it. Stir it around to make sure the noodles are bathing. Drain the noodles. (don't let the noodles bathe longer than 15 secs)
  2. Heat wok on medium heat and put in 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 on high and then put in 1 tbsp of oil, Wait until the wok is smoking hot. Put in the pork slices and cook until the meat is well seared. Dish up.
  4. Heat wok and put in another 1/2 tbsp of oil. Wait until the wok is smoking hot again. Put in prawns and cook until they curl up. Dish up.
  5. Return lard to wok and let it heat up until hot.
  6. Put in garlic and with a swift hand stir it around. It should be lightly golden very quickly.
  7. Put in cabbage, and give it a quick toss and then the indian mustard stems.
  8. Put in noodles, seared pork and prawns, give it toss, then  put in water.  Add all the seasonings and bring it back to a boil. cover with a lid and let it cook for about 8 minutes until the noodles have softened.
  9. Add in the green mustard leaves and cook until it wilts and dish up.

I'm submitting this post to Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish


ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

This is so yummy :)

lena said...

no thick skin la...i truly believe when you said that yours is much tastier! :D

Unknown said...

I like this, always order this when i eat at kopitiam.

Anonymous said...


Any idea where to buy dry sole fish powder in singapore and wht is the brand?

Btw, what is dry sole fish called in Chinese?

Pls adv. Thx.


Peng said...

Lynn...no particular brand, usually most chinese provision shop should have or even ntuc, known as 扁鱼

Anonymous said...

Hi Peng,

Thanks for the prompt reply.


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