Since I bought a bunch of stuff here I decided to whip up some hokkien mee for dinner tonight as I've been wanting there for weeks now!
Recipe adapted from here
Ingredients:
500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles. (I used Japanese Udon)
100g meat (pork or chicken) - cut into thin slices(I used minced pork because that's all I have at home)
150g prawns, shell and devein
100 g squid - cut into bite size
100g Choy sum wash and cut into 1 inch pieces
100g pork fat, cut into cubes and fried till crispy (keep the oil)
2 cups stock/water
Seasoning:
1 tsp light soy sauce
2 tsp dark soy sauce(add more if not dark enough)
Salt to taste
1/4 tsp pepper
1/8 tsp monosodium glutamate(optional)
Method:
Season the prawns and squid with a dash of salt, sugar and pepper.
Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside.
Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side.
Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum.
Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick.
Add in the cooked prawns and squid and more lard.
Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles.
Serve with sambal belacan
sambal belacan:
5 fresh red chillies - cut small (I used some green Jalapeno because I had not enough red ones)
2 chilly padi(optional)
1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder.
a pinch of salt
a pinch of sugar
lime juice.
Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1 minute at the time until it can be crumbled)
I do not own a mortar so i use the chopper. Chop everything up except the lime juice.
serve with lime juice. adjust the taste as some belacan can be very salty.
Ingredients:
500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles. (I used Japanese Udon)
100g meat (pork or chicken) - cut into thin slices(I used minced pork because that's all I have at home)
150g prawns, shell and devein
100 g squid - cut into bite size
100g Choy sum wash and cut into 1 inch pieces
100g pork fat, cut into cubes and fried till crispy (keep the oil)
2 cups stock/water
Seasoning:
1 tsp light soy sauce
2 tsp dark soy sauce(add more if not dark enough)
Salt to taste
1/4 tsp pepper
1/8 tsp monosodium glutamate(optional)
Method:
Season the prawns and squid with a dash of salt, sugar and pepper.
Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside.
Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side.
Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum.
Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick.
Add in the cooked prawns and squid and more lard.
Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles.
Serve with sambal belacan
sambal belacan:
5 fresh red chillies - cut small (I used some green Jalapeno because I had not enough red ones)
2 chilly padi(optional)
1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder.
a pinch of salt
a pinch of sugar
lime juice.
Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1 minute at the time until it can be crumbled)
I do not own a mortar so i use the chopper. Chop everything up except the lime juice.
serve with lime juice. adjust the taste as some belacan can be very salty.
I am not sure how many times I've actually made this dish ever since I moved down here. This dish remains my favorite dish but of course it doesn't taste as good as the hawker stores back home in Malaysia. For the mean time until I get to go home again this is enough to satisfy my cravings. For some weird reason even when I go back to Malaysia I don't really eat a lot of the ethnic food there I'm not sure why but I'm thinking because of the lack of time. There is a lot of food that I've been wanting to eat before going home but don't get to eat them. Maybe before I go home next time I should have a list of food that I want to eat before I come back again!
10 comments:
The asian stores I go to in MN don't sell hokkien mee at all. I buy udon noodles for this dish too, but I don't cook this often guess becoz i'm not from KL! :)
You are originally from KL? I'm from Ipoh.
I've not seen Hokkien Mee sold here too. I just use Japanese Udon when I make this or I make my own Hokkien Mee but mostly I'm lazy so I just buy Udon. Does ur hubs eat Hokkien mee?Mine he sees the lard, shrimp, and squids he told me No Thanks you can enjoy it yourself!LOL..
Yeahh I'm raise and born in PJ. My parents is from Batu Gajah though I used to go back there at lease once a year for Cheng beng. Love the food there!Are u from Ipoh town then?
Yes, I am from Ipoh town. Yes the food is the number one in M'sia. Missed the food so much. We usually buy this dish from the M'sian restaurant but not anymore. Hubby don't really like this dish either coz it's "wet". He like "wat tan hor" tho. Weird. But at least your hubby eat a lot of the "stinky" stuff you add to the dishes tho like belachan. Does your hubs eat dried prawns, fish balls, fish cake? Mine he will run to his office and shut the door!
My hubs will eat wat tan hor too..Nahh my hubs don't stinky stuff. he's had fish balls before though. He don't care for pork balls.Dried prawns I don't think he will eat haven't tried that with him but ikan bilis I know he won't touch it.
Do you know that there is a Malaysian Rest in MN that's open by a Ipoh lady?
A restaurant in MN by a M'sian from Ipoh? Which one? have you tried Satay 2 Go? The couple who owns the restaurant were from KL. I used to work there on Saturdays. That's where I get the Hokkien mee.
yeahh..is call Peninsula I think. You will have to google it and if I'm not mistaken is located at Nicollet Ave but i'm not sure. The owner used to have a rest in Eau Claire, WI food not bad but of course pretty expensive. A couple of workers also from Malaysia. When it newly open of course we go there coz we miss Malaysian food wah the waitress stand there and chat with you even when you have guest don't leave my hubs also scared to go there coz they always interrupt us.
They use to have a rest in Chicago also . They don't know how to speak English. DOn't know how to communicate with the sign people/the soda asked me and my friends to help. WHen they left I think they didn't settle their bill too so I never went there again coz takut of them already and when I heard they opened in MN also I didn't go patronize.
I have not heard or been to Satay to go. Where is it located?
Oh yes, Pennisula on Nicollet. I have been there a few times. The food is not bad but I was told the main chef was actually from China who used to work in NY then to Chicago. No wonder cannot create the "m'sian" taste la! I don't go there much coz it's a little too expensive. I notice the workers once you talk to them in Cantonese with Msian accent, ah, sure will come talk to that table coz i seen it before too. Birds of the same feather flock together! :)
Satay 2 Go is located in Apple Valley subburb on County Rd 42. Their food price too is a touch on the high side.
One of the partner (Malaysian from Kuala Kangsar) of Peninsular is a frequent customer at Satay2Go and that's how I found out about the main chef. That partner too works at the same company as I do.
Before I knew he was one of the partner, the m'sians in our company goes out for lunch once in a blue moon and he will ask if we (the group) have been to Peninsula, and he will ask all sorts of questions from food, servers, etc. That fella was getting feedback la!
Is not that I don't want to chat but when you are entertaining you cannot chat with them right but then they still stand there and wanna chat with you!
They miss to say that the chef is from NY then Chicago then WI now MN. The co owner Ipoh lady supposedly have affair with the chef!LOL..that's what the waitress told me. Is a long story about the owners and the chef.
I went there couple of times but my ex room mate loved going there. I rather cook myself than spend money coz is on the expensive side. Two slices of roti canai about $5-6!
Eh What do you actually do if you don't mind me asking?
Buying the Kawan roti canai is so much cheaper and that's what they use!!! Don't tell me they sendiri make the roti from scratch!! :)
I'm in the admin line. Right now with this company, a HR Compliance Coordinator working on administrative stuff and learning to write affirmative action plans. You leh?
I'm a part time housewife with no kids and a part time job seeker :P...sound terrible doesn't it? I say I'm housewife to make myself feel better coz I'm not working LOL..I'm trying to find a job though..
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