Hokkien Mee – #1 Choice For Rich Kuala Lumpur Style

AuthorHolisticJB
RatingDifficultyBeginner

Get 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!

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Hokkien Mee KL Style
Yields4 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
 250 g Pork Fatbackcut into 1cm cubes
 120 ml Waterfor cooking the pork back fat
 100 g Pork Bellyfinely sliced
 100 g Prawnsraw, peeled and de-veined
 500 g Hokkien Noodlesthick yellow noodles
 3 Garlic Clovesminced
 3 Wombok Leaves (Chinese Cabbage)slice into 5cm chunks
 250 ml StockChicken, Anchovy or Vegetable
 2 tbsp Soy Sauce
 1 tsp sugar
 Saltto taste
 White Pepperto taste
 Sambal Belachanas a condiment
 2 LimesCut into wedges, as a condiment
 4 tbsp Lardrendered from pork fatback
1

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.

30 Minutes

pork fatback rendering

2

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).

meats and sauces

3

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.

noodles

Ingredients

 250 g Pork Fatbackcut into 1cm cubes
 120 ml Waterfor cooking the pork back fat
 100 g Pork Bellyfinely sliced
 100 g Prawnsraw, peeled and de-veined
 500 g Hokkien Noodlesthick yellow noodles
 3 Garlic Clovesminced
 3 Wombok Leaves (Chinese Cabbage)slice into 5cm chunks
 250 ml StockChicken, Anchovy or Vegetable
 2 tbsp Soy Sauce
 1 tsp sugar
 Saltto taste
 White Pepperto taste
 Sambal Belachanas a condiment
 2 LimesCut into wedges, as a condiment
 4 tbsp Lardrendered from pork fatback

Directions

1

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.

30 Minutes

pork fatback rendering

2

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).

meats and sauces

3

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.

noodles

Hokkien Mee – #1 Choice For Rich Kuala Lumpur Style

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