Hokkien Mee with Fermented Black Beans
60% asli · Malaysian Fusion
A creative twist on the traditional KL Hokkien Mee, this version incorporates the pungent, savory notes of fermented black beans (tau cheo) into the sauce, adding a unique depth and complexity to the classic stir-fry. It offers a bolder, more umami-rich flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Thick yellow noodles500g
- Pork shoulder, thinly sliced200g
- Large prawns, peeled and deveined200g
- Garlic, minced4 cloves
- Ginger, minced1 tbsp
- Fermented black beans (tau cheo), rinsed and lightly mashed2 tbsp
- Dark soy sauce3 tbsp
- Light soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Prawn stock or water200ml
- Cooking oil3 tbsp
- Chinese chives or spring onions, cut into sections100g
- Saltto taste
- Black pepperto taste
Langkah
- 1
Heat cooking oil in a wok over high heat. Add minced garlic, ginger, and mashed fermented black beans. Stir-fry until fragrant.
- 2
Add sliced pork shoulder and stir-fry until it changes color.
- 3
Add prawns and stir-fry until they turn pink.
- 4
Add the thick yellow noodles. Pour in dark soy sauce, light soy sauce, and Shaoxing wine. Stir well to coat.
- 5
Pour in the prawn stock or water. Continue stir-frying over high heat until the noodles absorb the sauce and become glossy.
- 6
Add the Chinese chives or spring onions and toss to combine.
- 7
Season with salt and black pepper to taste. Adjust soy sauce if needed.
- 8
Serve immediately, ensuring the noodles are well-coated in the savory, aromatic sauce.
