AuthorHolisticJBGet the best recipe for Hokkien Mee made KL style. Using a dark caramel cooking sauce that acts as a perfect sweet marinade for the delicious Chinese pork and salty prawns. So good you'll want to lick the plate!
Slice the pork fatback into 1cm cubes and put in a small saucepan. Add 120 ml water and bring to the boil. Gently simmer on a medium heat for 30 minutes. You are looking for the water to have evaporated off and the fatback oil to have rendered, leaving the pieces of pork fat beautifully crispy. Remove the crispy pork fatback from the rendered lard and set both aside.
Heat a wok over high heat and add 4 tbsp of the pork lard rendered from the fatback. Fry the sliced pork belly until it is golden brown. To the lard and pork belly add the minced garlic, shelled and de-veined prawns and the sliced wombok (Chinese cabbage). Continually stir and toss until you note the garlic is fragrant. This only takes a few seconds. 30 Seconds Then lower the heat to medium and add the stock, caramel sauce, soy sauce and sugar. Bring to a rolling simmer. 5 MinutesTaste and add the salt and white pepper for seasoning. (Don't panic - It should be very salty).
Now add the Hokkien noodles and allow to braise in the thick sauce for about 3 or 4 minutes 4 Minutes, (until the noodles are cooked). Transfer to a serving plate and serve with sambal belacan and wedges of lime on the side.
Ingredients
Directions
Slice the pork fatback into 1cm cubes and put in a small saucepan. Add 120 ml water and bring to the boil. Gently simmer on a medium heat for 30 minutes. You are looking for the water to have evaporated off and the fatback oil to have rendered, leaving the pieces of pork fat beautifully crispy. Remove the crispy pork fatback from the rendered lard and set both aside.
Heat a wok over high heat and add 4 tbsp of the pork lard rendered from the fatback. Fry the sliced pork belly until it is golden brown. To the lard and pork belly add the minced garlic, shelled and de-veined prawns and the sliced wombok (Chinese cabbage). Continually stir and toss until you note the garlic is fragrant. This only takes a few seconds. 30 Seconds Then lower the heat to medium and add the stock, caramel sauce, soy sauce and sugar. Bring to a rolling simmer. 5 MinutesTaste and add the salt and white pepper for seasoning. (Don't panic - It should be very salty).
Now add the Hokkien noodles and allow to braise in the thick sauce for about 3 or 4 minutes 4 Minutes, (until the noodles are cooked). Transfer to a serving plate and serve with sambal belacan and wedges of lime on the side.