- Belly pork
- Prawns (peeled however with tail intact)
- Thick hokkien noodles (possibly blasphemy, but I have used Udon noodles here - they appear to become a reasonable substitute)
- Chinese cabbage
- Garlic clove
- Light soy sauce
- Dark soy sauce (I made use of the Thick Caramel Sauce - Red Label on the Rectangular Bottle)
- Chicken or Pork Bone Stock
- Sambal belacan (for everyone)
Steps to make Emergency KL Black Hokkien Mee
Lengthy Title: Hawker-style Kl Hokkien Mee
This really is my form of the thick, black hokkien mee you receive in Kl. My buddy and that i were always hooked on these items. Each time we visited KL on family journeys dinner around the first night would continually be a vacation to a hawker stall for any plate of the. It has been a convention since as lengthy when i remember.
I do not visit KL as frequently nowadays therefore it is a lengthy time between fixes. This is the way I get this to in Japan.
The key for this Hokkien Mee is a factor. pork fat. Not quite healthy for you, however it defines this dish.
Take away the skin in the belly pork and separate body fat in the meat. Cut body fat into lardons and chop the meat. Marinade the chopped meat inside a little chopped garlic clove, some white-colored pepper, corn starch, Maggi seasoning and sesame oil. Render the lardons of fat over very low heat in a tiny frypan. This can take around an hour and also at the finish from the process the liquid fat is going to be separated and you'll be playing small crispy nuggets of pork fat (chu yau cha). Pour from the fat and you are ready for frying. (Obviously, if you're able to buy solid pork fat individually you could utilize that for that chu yau cha and employ another cut of pork for that meat within the dish. I personally use belly pork due to the fact I can not purchase the meat and fat individually.)
Should you began with about 200 grams of pork belly (including fat and skin), that's enough for around a couple. As the fat is rendering, peel your prawns (around three or four each), cut the squid into rectangles and chop a bowl filled with chinese cabbage crossways around 1cm times. Finely chop around 3 cloves of garlic clove. Separate and soak your noodles inside a large bowl filled with cold water. Your prep is completed. Clear and obtain your wok out, prepared to fry.
Heat the reserved pork fat (the liquid, not the chu yau cha) within the wok until hot and include the pork meat to brown. When just browned toss in the prawns, squid and garlic clove. After thirty seconds approximately include china cabbage and toss for an additional thirty seconds.
Include enough noodles for 2 people and pour over about 50 % a mug of chicken stock. Adding your seasonings: in regards to a tablespoon of sunshine soy sauce, a couple of healthy shakes of white-colored pepper, about 1 1 / 2 tablespoons dark soy sauce (or even more - the color from the dish ought to be very dark) along with a heaped teaspoon of sugar. Add in the wok and prepare for just a few minutes before the noodles are carried out.
For everyone, make certain you receive lots of the thick, black gravy which has collected towards the bottom from the wok in every serve. The image above does not quite get it done justice, but believe me - there is a scrumptious thick black gravy around it. Although it's a fried noodle dish, the gravy is essential. Scatter the dish with crispy pork fat and serve having a spoonful from the sambal belcan along with a wedge of lemon if you want.
Do not get any in your shirt.