KL Hokkien Mee
- 200g of pork belly, skin and excess fat removed and sliced into 1cm pieces
- 2 cloves of garlic, crushed
- White pepper to taste
- 1 TB of soy sauce
- ½ tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp of cornflour
- Shrimp (allow about 3-4 per person)
- White fish balls (allow about 2-3 per person)
- 4 cloves of garlic, finely chopped
- 1 small baby Chinese cabbage
- 250g of thick hokkien noodles
- Chu yau cha (recipe below)
- 2 TB of pork flavoured oil (recipe below)
- 4 TB of dark soy sauce (sounds like a lot, but this dish is suppose to be dark)
- 2 TB of light soy sauce (adjust if the stock is salty or to your taste)
- 3/4 C (180ml) of chicken or pork stock
- 2 tsps white sugar
- White pepper to taste
- 1 TB cornflour
- 2 TB cold water
- Produce
- Baby chinese cabbage, small (1)
- Garlic (6 cloves)
- Seafood
- Shrimp (1)
- Meat
- Chicken or pork stock (3/4 C)
- Fish balls, White (1)
- Pork belly (200 g)
- Pork flavoured oil (2 TB)
- Condiments
- Oyster sauce (1/2 tsp)
- Soy sauce (1 TB)
- Soy sauce, dark (4 TB)
- Soy sauce, light (2 TB)
- Cooking & Baking
- Cornstarch (4 tsp)
- Sesame oil (1 tsp)
- White pepper (2)
- White sugar (2 tsps)
- Pasta & Grains
- Hokkien noodles, thick (250 g)
- Drinks
- Water (2 TB)
- Other
- Chu yau cha (recipe below)
Preparation
Read recipe preparation on rasamalaysia.com
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Published January 21, 2010 (3 years ago).
10 people saved this recipe.
