Classic Kuala Lumpur Hokkien Mee
Hidangan tradisional · Malaysian
A deeply savory and aromatic noodle dish, this classic KL Hokkien Mee features thick yellow noodles stir-fried in a rich, dark soy sauce-based gravy with succulent pork, plump prawns, and crisp greens. The secret lies in the intense prawn stock and the 'wok hei' (breath of the wok) achieved through high-heat stir-frying.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Thick yellow noodles500g
- Pork belly, thinly sliced200g
- Large prawns, peeled and deveined200g
- Garlic, minced4 cloves
- Shallots, thinly sliced2
- Dark soy sauce4 tbsp
- Light soy sauce2 tbsp
- Oyster sauce1 tbsp
- Prawn stock200ml
- Pork lard or cooking oil3 tbsp
- Choy sum or other leafy greens, cut into pieces150g
- Saltto taste
- Black pepperto taste
- Fried shallots for garnish2 tbsp
- Sambal belacan (optional)to serve
Langkah
- 1
Prepare the prawn stock by boiling prawn shells and heads in water for at least 30 minutes. Strain and set aside.
- 2
Heat pork lard or oil in a wok over high heat. Add minced garlic and sliced shallots, stir-fry until fragrant.
- 3
Add sliced pork belly and stir-fry until lightly browned.
- 4
Add prawns and stir-fry until they turn pink.
- 5
Add the thick yellow noodles to the wok. Pour in the dark soy sauce, light soy sauce, and oyster sauce. Stir well to coat the noodles evenly.
- 6
Pour in the prepared prawn stock. Continue to stir-fry over high heat, allowing the noodles to absorb the sauce and achieve 'wok hei'.
- 7
Add the leafy greens and stir-fry until wilted.
- 8
Season with salt and black pepper to taste. Ensure the sauce is rich and glossy.
- 9
Serve hot, garnished with fried shallots. Offer sambal belacan on the side if desired.
