Recipe: Malaysian KL Hokkien Mee

After living in Exeter for more than a year, it’s probably right for me to say that there isn’t authentic south-east asian food, hence many of us are deprived whether you know it or not. In an attempt to bring some exposure to this culinary delight, I’ve decided to have a few posts based on south-east asian food!Today: Malaysian.

KL Hokkien Mee (It’s a type of chow mien really)

This is one of my favourite dishes ever, it consists of Hokkien noodles braised in thick dark sauce topped of with a variety of sides such as seafood and pork!

INGREDIENTS for one serving (recipe adapted from Simply Her reader Doreen Law)

7 large prawns
1 cup water

2-3 tbsp minced garlic

2-3 tbsp minced shallots

2 tbsp vegetable oil

1 tbsp dark soy sauce

1/2 tbsp sugar

200g Hokkien noodles, soaked for 15min and drained

1/2 tbsp light soya sauce

60g lean pork, thinly sliced

100g choy sim vegetables

You can find most of the ingredients at your local supermarket. I got the noodles and vegetables from BHL oriental food store in Exeter.1. Remove the prawns’ shell and set them aside as you will use it to make the broth (if you can only get hold of peeled prawns, not to worry, replace the prawn shells with chicken stock for the broth).

2. Place the prawn’s shell (or 1/4 cube of chicken stock), water, 2 tbsp of garlic and 2 tbsp shallots in to a pot. Bring to boil and simmer then set aside)

3. Heat oil over a wok in medium heat, fry the remaining garlic and shallots for 2 minutes.

4. Mix in the dark soya sauce and sugar then add the stock. Bring to boil.

5. Add the noodles. Simmer for 5 minutes.

6. Stir in the light soya sauce.

7. Add the prawns, pork and choy sim. Fry for about 2-3 minutes till all the ingredients are cooked.


By Beverly Wee, Razz Food Correspondent


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