KL Hokkien Mee

The KL Hokkien Mee gets an update ! I am sharing with you the special Dark Soya Sauce that should be used for making the perfect KL Hokkien Mee. It is a carmellized sauce that isn't salty or sweet. The only way I know where to buy this is from Malaysia/Singapore.

Also, in making this dish, you will need to have pork fat. If you are health conscious, do not make this dish often as substituting the pork fat does not do it.

Enjoy !!

Ingredients:

1 pkt of yellow asian noodles blanched in hot water and drain

1/2 cup of shrimp (and some shredded pork for added taste)

1 cup of cabbage cut into pieces

1/2 cup of pork fat fried to remove oil and excess oil removed using paper towel

2 tbs of dark soya sauce

1 tbs of light soya sauce

salt to taste

1 tbs of cornstarch mixed with 1 tbs of water

1 tbs of oyster sauce

1/3 cup of veg oil

3 cloves of garlic,

minced 1/3 cup of water

Method: Saute garlic in hot oil, add shrimp (and pork for better taste), oyster sauce to fry. Add cabbage and fry until cabbage is soft. Add dark soya sauce, light soya sauce, water and cover to boil. Add yellow noodles and cover for another 2 mins. Remove cover and stir fry, adding corn starch, salt to taste. Remove and garnish with pork fat. Serve with sambal belachan (see blog for recipe).