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KL hokkien mee is certainly one of my favourite Malaysian noodle dishes, with thick, chewy noodles coated in a wealthy, darkish soy sauce. I really like the way it’s loaded with tender pork, juicy prawns, crunchy cabbage, and crispy fried lard—it’s really easy to make at residence and all the time hits the spot!
Genuine KL Hokkien Mee Recipe
KL Hokkien Mee actually captures the colourful flavors of Kuala Lumpur’s meals scene. The thick, chewy noodles are stir-fried with pork, prawns, and a wealthy darkish soy sauce, giving it a smoky taste and satisfying texture. Topped with crispy pork lard and served with spicy sambal on the aspect, it gives an ideal stability of daring flavors.
My tried and examined KL Hokkien Mee recipe is my go-to model of this iconic dish. Over time, I’ve perfected it to seize that signature smoky taste, with the best mixture of pork, prawns, and crispy pork lard for the right texture. The do-it-yourself sambal provides simply the correct amount of warmth. With easy-to-follow steps and ideas, anybody can recreate this dish at residence!
Completely different Varieties Of Hokkien Mee
Hokkien mee is a well-liked noodle dish in Malaysia and Singapore, however every area has its personal twist on it. Right here’s a breakdown of the completely different variations:
KL Hokkien Mee: The Kuala Lumpur model is understood for its darkish, flavorful sauce. The thick, chewy noodles are braised in a wealthy soy sauce, giving them a singular, fragrant style. It’s normally served with crispy pork lard and sambal on the aspect for further taste.
Singapore Hokkien Mee: This model is lighter and made with a transparent broth, sometimes made out of prawn shells and pork bones. The noodles are stir-fried with prawns, squid, and pork, giving it a milder taste in comparison with the KL model, however nonetheless tasty.
Penang Hokkien Mee: Also called Prawn Mee, this dish has a flavorful prawn broth that’s barely spicy. It’s normally served with prawns, pork, and a hard-boiled egg. The noodles are thinner than these in KL Hokkien Mee, and the broth is the star of the dish.
Secret Ingredient
The key to an genuine KL Hokkien mee is the pork fats, which I normally get from my butcher. It provides an unbelievable depth of taste to the dish, making it completely irresistible. If I can’t discover pork fats, I take advantage of a bit of pork stomach with a superb layer of fats on high as an alternative, and it really works completely!
Sidenote: Pork fats and pork lard are comparable however not similar. Pork fats is the uncooked fats from a pig, whereas pork lard is fats that has been fried and strained. Lard is usually used for its wealthy taste. For KL Hokkien Mee, pork lard provides nice style and texture.
Elements You’ll Want
- Pork stomach – Provides a wealthy, savory taste and texture, with the marbled fats including depth to the style. In the event you can’t discover pork fats, the highest layer of fats from pork stomach works as a fantastic substitute!
- Garlic
- White pepper
- Soy sauce
- Oyster sauce – Provides a slight sweetness and umami taste.
- Sesame oil – Provides a nutty aroma and taste that offers the dish a aromatic contact.
- Cornstarch – Used to thicken the sauce, making it wealthy and shiny so it evenly coats the noodles.
- Water
- Shrimp
- Thick Hokkien noodles – The star of the dish! A kind of Chinese language egg noodle with a chewy texture and a thicker, barely curly form that’s good for stir-frying.
- Fish ball
- Napa cabbage
- Darkish soy sauce – Provides the dish its deep, wealthy signature shade.
- Hen inventory – The bottom of the darkish sauce.
- Sugar
- White pepper
- Sambal (for serving) – Provides a spicy, tangy kick on the aspect to enrich the savory richness of the noodles.
Procuring Information: You’ll find the thick Hokkien noodles at Asian grocery shops, sometimes within the refrigerated or frozen part. In the event you can’t discover Hokkien noodles, you may as well use comparable Chinese language egg noodles like Shanghai noodles or Cantonese-style noodles as an alternative.
Please confer with the recipe card on the backside of this put up for full particulars on every ingredient.
How To Make KL Hokkien Mee
Step 1: Put together the pork stomach by eradicating the pores and skin and separating the fats from the meat. Slice the meat into 1-cm items and blend it with the substances within the Pork Stomach Marinade. Let it marinate for half-hour. Whereas the pork marinates, prepare dinner the noodles based on the package deal directions, then drain and put aside.
Step 2: In a small bowl, combine the cornstarch and water till easy. Put aside.
Step 3: Making pork oil and pork lard: Cube the pork fats into small cubes or lardons. Warmth a wok over medium to excessive warmth. Add the diced pork fats and prepare dinner till it turns crispy and golden, rendering the fats into pork lard.
Step 4: Take away the crispy pork lard (chu yau cha) from the oil and drain it on paper towels. As soon as cooled, retailer the pork lard in an hermetic container or jar. Pour the pork oil right into a sterilized, hermetic glass jar for storage.
Step 5: Making KL Hokkien mee: Warmth a wok over excessive warmth and add about 2 tablespoons of pork oil, heating it till it begins to smoke. Add the marinated pork stomach and fry rapidly, being cautious of the new, spitting oil. As soon as the pork is simply browned, add the garlic, shrimp, and fish balls, and stir-fry for about 30 seconds. Toss within the Napa cabbage and prepare dinner for one more 10 seconds. Lastly, add the noodles and provides every part a fast toss.
Step 6: Add the darkish soy sauce and soy sauce to the wok, mixing effectively to coat the noodles. If the colour isn’t darkish sufficient, add extra darkish soy sauce. Pour within the inventory, sprinkle within the sugar and white pepper, and add a small handful of pork lard. Stir-fry to mix every part completely. Style the sauce and alter the saltiness and sweetness to your liking.
Step 7: Add the cornstarch combination to the wok and toss till the sauce thickens and evenly coats the noodles. Serve the noodles on plates and spoon the gravy excessive. Garnish with extra chu yau cha if desired, together with a spoonful of sambal.
Secrets and techniques To Perfecting KL Hokkien Mee
- I by no means skip the pork lard – it’s important for giving the dish its crispy texture and wealthy taste. It’s one of many key substances that actually makes the dish stand out.
- I all the time stir-fry every part over excessive warmth to attain that wok-charred, smoky taste that makes this dish so particular.
- Darkish soy sauce not solely provides depth of taste but in addition provides the dish its shiny, wealthy shade. I alter the quantity to get the right look.
- As soon as the noodles are added, I work rapidly to toss every part collectively. This helps the noodles soak up the sauce evenly with out turning into soggy.
Incessantly Requested Questions
The dish itself isn’t very spicy, however the sambal served on the aspect might be adjusted to your warmth tolerance. In the event you choose a milder model, you should utilize much less sambal or depart it off totally.
You may miss the shrimp in case you choose or if in case you have dietary restrictions. You may exchange it with extra pork, rooster, and even fried tofu for a vegetarian possibility.
It’s finest loved recent, however you possibly can put together some substances upfront, like marinating the pork stomach and making the pork lard.
Retailer leftovers in an hermetic container within the fridge for as much as 2 days. To reheat, stir-fry in a wok or skillet on excessive warmth, including a splash of inventory to revive the flavour and texture.
This recipe is just 554 energy per serving.
Different Common Avenue Meals Noodles
Listed here are a number of standard Chinese language noodles present in Malaysia:
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Put together the pork stomach by eradicating the pores and skin and separating the fats from the meat. Slice the meat into 1-cm items and blend it with the substances within the Pork Stomach Marinade. Let it marinate for half-hour. Whereas the pork marinates, prepare dinner the noodles based on the package deal directions, then drain and put aside.
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In a small bowl, combine the cornstarch and water till easy. Put aside.
Making Pork Oil and Pork Lard:
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Cube the pork fats into small cubes or lardons. Warmth a wok over medium to excessive warmth. Add the diced pork fats and prepare dinner till it turns crispy and golden, rendering the fats into pork lard.
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Take away the crispy pork lard (chu yau cha) from the oil and drain it on paper towels. As soon as cooled, retailer the pork lard in an hermetic container or jar. Pour the pork oil right into a sterilized, hermetic glass jar for storage
Making KL Hokkien Mee:
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Warmth a wok over excessive warmth and add about 2 tablespoons of pork oil, heating it till it begins to smoke. Add the marinated pork stomach and fry rapidly, being cautious of the new, spitting oil. As soon as the pork is simply browned, add the garlic, shrimp, and fish balls, and stir-fry for about 30 seconds. Toss within the Napa cabbage and prepare dinner for one more 10 seconds. Lastly, add the noodles and provides every part a fast toss.
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Add the darkish soy sauce and soy sauce to the wok, mixing effectively to coat the noodles. If the colour isn’t darkish sufficient, add extra darkish soy sauce. Pour within the inventory, sprinkle within the sugar and white pepper, and add a small handful of pork lard. Stir-fry to mix every part completely. Style the sauce and alter the saltiness and sweetness to your liking.
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Add the cornstarch combination to the wok and toss till the sauce thickens and evenly coats the noodles. Serve the noodles on plates and spoon the gravy excessive. Garnish with extra chu yau cha if desired, together with a spoonful of sambal.
- I by no means skip the pork lard – it’s important for giving the dish its crispy texture and wealthy taste. It’s one of many key substances that actually makes the dish stand out.
- I all the time stir-fry every part over excessive warmth to attain that wok-charred, smoky taste that makes this dish so particular.
- Darkish soy sauce not solely provides depth of taste but in addition provides the dish its shiny, wealthy shade. I alter the quantity to get the right look.
- As soon as the noodles are added, I work rapidly to toss every part collectively. This helps the noodles soak up the sauce evenly with out turning into soggy.
Serving: 4folks, Energy: 554kcal, Carbohydrates: 50g, Protein: 23g, Fats: 30g, Saturated Fats: 10g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 13g, Ldl cholesterol: 77mg, Sodium: 2742mg, Potassium: 297mg, Fiber: 4g, Sugar: 9g, Vitamin A: 67IU, Vitamin C: 7mg, Calcium: 50mg, Iron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
