Tuesday, December 7, 2010

Hokkien Mee - Malaysian Pride & Proud Noodle Dish


Not to be confused. Do not, please, confused yourself. Penang Hokkien Mee (Penang Hokkien Mee/ Mee Yoke), the soupy version and this Hokkien Mee is not the same. Somehow, for whatever reason, both are known as Hokkien Mee. Beats me why. I really don't know. Maybe you should ask the Chinese cooks. This Indian home cook (Home Made Curry Mee) really don't have the answer. Maybe, its the food territorial kinda thingy within our Malaysians states. I am guessing. But rest assured, I can vouch that both are our famed hawker food. Anytime is good time for Hokkien Mee as well. Anywhere literally too. Anywhere, most probably, as long as you spot a Chinese coffee shop (Tom Yan Fried Mee Hoon, Vegetarian Mee Hoon  & Malaysian Fried Mee), Hokkien Mee should potentially be available (Belacan Fried Rice & Lamb Pho). Fried in big cast wok, over really high flame, Hokkien Mee, tucked alongside a spicy sambal/chilli dip is nothing short of showcasing our local Chinese quintessential ingredients. My version, as usual, is pork-free to cater primarily for the love of my life. My other half-half. Of course, go ahead, for you can still add pork or chicken, all in all, Hokkien Mee is a joyous complete, wholesome Malaysian pride and proud noodle dish.     

Ingredients:
200g yellow mee
30g sotong/squid (cleaned and sliced into round rings)
8 medium size prawns (remove heads and veins, leave the tail on)
1 small (20g) fish cake (sliced)
5  garlic (chopped)
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp oil
1/4 tsp white pepper powder
3 tbsp water
1 1/2 tsp cornflour (mix with some water)
1 handful cabbage leaves (blanch in hot water for 2-3 mins)

Dipping Sauce:
2 garlic (chopped)
2 shallots (chopped)
1 1/2 tbsp blended dried red chillies
1/2 tsp belacan/shrimp powder
2 tbsp oil
Pinch of salt
**Fry all these ingredients in oil till aromatic.
Dish out.
Method:
Heat oil and fry garlic, squid, prawns and fish cake for about 2-3 minutes. 
Add mee, light and dark sauce, pepper and water.
Season with salt (just a bit please).  
Stir until mee is cooked. 
Pour cornflour mixture and quickly stir.  
Arrange blanched cabbage on a serving plate and add fried mee on top. 
Serve with dipping sauce and calamansi lime. 



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6 comments:

  1. Aww...I feel like eating this now.

    ReplyDelete
  2. chinese love it when the bigger size mee is used

    ReplyDelete
  3. I hope I too am so much curious as you to prepare such a lovely seafood dish.
    Deepa

    ReplyDelete
  4. Wow!! looks super yummy and spicy..

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  5. OMG! This looks super delicious
    xx

    ReplyDelete

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