Saturday, March 8, 2014

Hokkien Mee

The word "Hokkien noodles" are different when it comes to the mind of the people in the north and the south of Peninsula Malaysia. The people in the north especially those in Penang, generally relate to prawn noodles as the common Hokkien noddles. Whereas, the people in the middle part, towards the southern part generally relate hokkien noodles as the "tai lok mee".

I actually didn't mind between the two as I love both hokkien nooddles. Even though both of them are very different from each other, they both tastes really good. Good food is to be shared by everyone to anyone. So here is the recipe for cooking "tai lok mee". I hope you enjoy it. P/S: This recipe is also good for making box noodles.

  • 600g hokkien noodles
  • 2 eggs, beaten
  • 1 tablespoon water
  • 60 ml vegetable oil
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, crushed
  • 4 small fresh red chilies, seeded,sliced
  • 2 teaspoons sugar
  • 200 g red capsicums, seeded,sliced
  • 150 g green capsicum, seeded,sliced
  • 4 green onions, sliced
  • 100 g shredded Chinese cabbage
  • 400 g Chinese barbecue pork, sliced
  • 80 ml kicap manis
  • 60 ml oyster sauce
  1. Rinse noodles under hot water; drain.
  2. Transfer to a large bowl, separate with a fork (being careful not to break them).
  3. Heat a large oiled non-stick pan; pour in half the combined eggs and water.
  4. Swirl pan to make a thin omelette; cook until just set.
  5. Transfer omelette to board, roll tightly, cut into thin strips.
  6. Repeat with remaining egg mixture.
  7. Heat 1 tablespoon of the oil in a wok or large pan; stir-fry ginger, garlic, chilli and sugar until fragrant.
  8. Add vegetables; stir-fry until cabbage is just wilted.
  9. Remove vegetables from pan.
  10. Heat remaining oil in same pan; stir-fry noodles 2 minutes.
  11. Add vegetables, pork and combined sauces; stir-fry until heated through.
  12. Serve sprinklered with omelette strips.

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