Description
Hokkien Mee or Hokkien Char Mee is a type of dish made out of thick yellow noodles cooked in thick dark gravy made with dark soy sauce, pork, squid, fish cake/balls, cabbage and crispy fried pork fat.
Ingredients
- 500g fresh Hokkien noodles
- 350g of pork belly or pork cheeks, sliced into small cubes
- 2 large squid tubes, sliced into squares
- 8 pcs fish balls, cut in half
- 1/3 head medium cabbage, sliced
- 6 cloves of garlic, minced
- 1/3 cup dark soy sauce
- 3/4 cup chicken stock
- 1 tbsp brown sugar
- 1 tbsp cornstarch diluted in 2 tbsp water
- freshly ground black pepper
- fish sauce
- 3 tbsp oil from fried pork (see below)
Instructions
- Rub pork pieces with salt and freshly ground black pepper then aside for 30 minutes.
- Place pork in a wok filled with 1 cup of water. Cook in high heat uncovered, once liquid is reduced to 1/2 a cup, set aside liquid and add 1 tbsp of oil in the wok. Cover the wok and let it fry on its own oil, turning over occasionally until crispy. Remove pork pieces and set aside.
- Scoop out oil from wok and only retain 3 tbsps. Add squid, stir fry for a minute. Remove squid and set aside.
- Add fish cakes and stir fry for two minutes. Remove fish cakes and set aside.
- Turn heat to medium, add garlic and sauté until golden brown.
- Turn heat to high then toss in the noodles and cabbage. Stir fry for a minute then add dark soy sauce, sugar, chicken stock, the reduced stock on step 2, stir lightly continuously for 4-5 minutes or until noodles is nearly cooked. Add more liquid if needed.
- Add the diluted cornstarch, sugar, pork pieces, squid and fish ball. Mix until sauce becomes thick, season with fish sauce and freshly ground black pepper.
One of my favourite dishes yum!
Aw, that sounds amazing!
★★★★★
i guess lap cheung or chinese sausage would made it perfect for me….
smacking delicious, btw, in Palembang hokkien mee using a dark soy sauce Ray…
★★★★★
For decades this my traditional ‘arrival dish’ in Singapore after the long flight from Sydney! At the Shangri-La they would add a fair amount of chillis atop ~ my eyes would water, but oh so yum 🙂 !
My father’s side is Hokkien, so I am familiar with this dish since I grew up eating it! True, it’s very hard to replicate without a wok and raging fire, but home made is also delightful!
One of my favorite Malaysian hawker dish!! And I used to work in the SS2, PJ area more than 10 years ago 😀
This looks so good! I can honestly eat this for every lunch. I should really make this at home.
★★★★★
This is one of my all-time favourite hawker dishes and I honestly think it needs to be eaten by the roadside and cooked over a raging fire. The other thing that you get in KL is a topping of freshly fried bits of pork lard that I think completes the dish (as well as clogging your arteries!).