600 gm Flat Yellow Mee
4 Tabsp Pork Oil
Buy some pork fat, wash & dice it. Put in a small pot & cook on medium low heat stirring occasionally as they brown very fast. Once colour is to your liking quickly use a siever & spoon up the lard.
"B" Mix all these seasoning into a bowl
2 Tabsp Dark Soya Sauce
2 Tabsp Light Soya Sauce
1 1/2 cup Chicken stock OR Water + 1 Tabsp Maggi Chicken Concentrate Stock
Salt to taste
150 gm Prawns
100 gm White Sotong
150 gm Pork
100 gm *Pork Liver [*substitue with any ingredient
in "C" or a combi bearing in
mind it should be 100 gm
if you don't want to add pork liver]
150 gm Cabbage
5 pips Garlic, diced
1/2 Tabsp Toasted Sole fish [fry it in a wok without oil
& then minced very finely
This is the umpp factor
that most hawkers use
and a trade secret; there
you know their secret now
Sorry forgot what it is called
in Chinese and will find out
when I next go to market but
it is small like the size of your
- Give mee a slight rinse then soak in water for 15 minutes. Strain.
- In a large wok fragrant the Garlic & the minced soled fish with 4 Tabsp Pork oil stirring till fragrant then add in the pork, prawns, cuttlefish [except for the liver if you are using] & "B" ie the seasoning mixture, the mee & cabbage & then cover & let it simmer for 10 minutes. Check for taste & adjust accordingly. When you see steam coming out from the cover, open the cover, stir & cover again & cook till the liquid Almost dried.
- Add in the liver if you are using, Add 1 tabsp pork oil [this last minute addition of the pork oil makes the Hokkien Mee glossy & taste] give it one stir & off fire. Enjoy.
And here's a bonus for you! If you want to make the Sambal Belacan, here it is as this was also part of the package of learning the Hokkien Mee, and it can be made first just before you fry the Hokkien Mee.
Ingredients for Sambal Belacan
20 gm Belacan
2 cups Chilli Boh [buy a good one]
1/2 Tabsp Sugar
(a) Heat 2 Tabsp Oil, add belacan, using the laddle press belacan in order to mash it.
(b) Lower heat to medium add chilli boh, stir then add sugar & Bring to boil.
Serve with limau kasturi. Please note no salt is added in this Sambal Belacan as Belacan is already "salty".
Later I will upload more noodle dishes but the best of the pick was the Mee Yoke, the Hokkien Mee & the Ipoh Sar Hor Fun/Ipoh Keow Teow.
Till my next post, xoxo, Ophelia