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KL Hokkien Mee (video) - KL Sel MFF #1

Monday, July 1, 2013


This month's MFF features the food from the most populous area in Malaysia, Selangor and Kuala Lumpur. Visit Shannon's blog for the intro

This is my favourite late night supper food  when I was still staying in Klang Valley.

My then boyfriend, now  husband, is another big fan of this and whenever hunger pangs hit us at 11pm or 12 midnight, we'll head over to Nan King Coffeeshop, Taipan USJ and have our fix. Sometimes, we have this as dinner too!

Weirdly, with it originating from KL, it is not delicious out of Klang valley. Those in Perak  cannot  be compared to those in either KL or Selangor. I think those in Perak do not know the secret seasoning agent that makes it different, the dried sole powder





I got to know of this ingredient when Jason(Axian) did a show on the origins of this dish. And from the show I got to know it was invented in Petaling Street and the original shop is still in operation until this day, but not the same people manning the shop, definitely : ) Read a review about the shop here

After eating for many years at Nan King, I have come to know the process of cooking the noodle. They have an open kitchen where one can see the flaring flames and smoky woks I have tried cooking this dish long before...but without the dried sole powder. There was indeed something missing. And since I recieved a big bottle of the dried sole powder from fellow blogger HKChoo, I could finally replicate a homecooked version that I can be pretty much proud of :)


FYI, there are smaller bottles of dried sole powder, sold in supermarkets under the same brand that I am using. It can also be used as a quick soup base. I've opened it for many months, and the stock powder is still pretty much  powdery instead of caking up like other types of stock powders. It's quite handy if you need some extra kick in your cooking. But I don't use it often :)

My process of cooking is adapted to suit home stoves of which is not as hot as commercial stoves.
Wok smell is there :)
See Video below this post


KL Hokkien Mee
by WendyinKK
Serves 3-4


600gm thick yellow noodles
1/2 cup sliced pork, marinate with 1/3 tsp salt
1/2 cup peeled shrimp
1/2 cup pork fat, raw
3 cloves garlic, finely minced
250gm cabbage
100gm indian mustard, stem and leaf separated
4 Tbsp dark caramel sauce, or as dark as u like
1 tsp dried sole seasoning
2 tbsp light soy sauce, or to taste
White pepper powder
2 cups water

1. Boil a  kettle  of water. Place noodles in  a basin and pour the boiling water over it. Stir it around to make sure the noodles are bathing. Drain the noodles. (don't let the noodles bathe longer than 15 secs)
2. Heat wok on medium heat and put in pork fat. Let it cook until oil starts to ooze out. Turn heat to low and slowly render the lard out and cook until the solid fat pieces turn golden and crispy. Drain and keep the crispy fat and lard separately.
3. Heat wok on high and then put in 1 Tbsp of oil, Wait until the wok is smoking hot. Put in the pork slices and cook until the meat is well seared. Dish up.
4. Heat wok and put in another 1/2 Tbsp of oil. Wait until the wok is smoking hot again. Put in prawns and cook until they curl up. Dish up.
5. Return lard to wok and let it heat up until hot.
6. Put in garlic and with a swift hand stir it around. It should be lightly golden very quickly.
7. Put in cabbage, and give it a quick toss and then the indian mustard stems.
8. Put in noodles, seared pork and prawns, give it toss, then  put in water.  Add all the seasonings and bring it back to a boil. cover with a lid and let it cook for about 10 minutes until the noodles have softened (depends on the manufacturer), and the gravy has reduced. (It should still have some gravy as it further dries up during eating).
9. Add in the green mustard leaves and cook until it wilts and dish up




you can get  this flounder/dried sole seasoning from supermarkets



I'm submitting this post to Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish

10 lovely notes:

Food Dreams July 1, 2013 at 10:31 AM  

fuyoh, complete with Chu Yau Char!! needless to say, it must taste out of this world...

where did you buy the small bottle of sole seasoning? I have search a lot of places and they all only sell huge bottles of it...

Pei San July 1, 2013 at 10:52 AM  

if you come Kuantan, i'll bring u go to eat our local hokkien mee...i love Kuantan hokkien mee the most....hihihi ^__^

Phong Hong July 1, 2013 at 11:02 AM  

Ahah! I am going to search for this sole powder at Jusco this weekend! Wendy, your Hokkien Mee is making me crave for it. There are two Hokkien Mee stalls just behind my office. Hah! Hah! There goes my diet :)

Anonymous,  July 1, 2013 at 11:07 AM  

Hello Wendy,

Is the process the same if the yellow noodle is replaced with pasta such as spagetti or angel hair?

Marina

Anonymous,  July 1, 2013 at 11:50 AM  

Thanks Wendy for the recommendation.

Marina

Esther@thefussfreechef July 2, 2013 at 9:48 AM  

I also want to say, fui yoh! Got fried pork lard and a video too!! So chim already :). So sole powder is the secret eh! I wonder if braised yee mee also uses the powder coz the lingering taste is similar.

Fong's Kitchen Journal July 3, 2013 at 12:18 PM  

Ha.... Shall try it with your recoomended sole fish powder and pork fats. I have cooked similar one before using flat Hokkein mee instead. The dark caramel sauce is thick dark sauce right, not sweetened dark sauce right? Luv the thumbs up at the end of the video ;)

summicron,  July 15, 2013 at 9:37 PM  

I remember the first time I hunt and used dried flounder was for wonton broth. Most dried food vendors in Perak call it jor hau yue (left mouth fish) or dei yue (land fish). If I have the time, I still prefer to buy it dried, roast it in the oven and pulverise it. Powdered form is usually salted too much and likely to contain MSG.

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