Our easy & yummy KL Hokkien Mee cooke by 11years old Sarah.
Cooking KL Hokkien Mee at home is easier than you think! The secret to achieving a robust and delicious flavour is to cover the frying pan or wok and let the noodles cook in the sauce for 5-8 minutes. For an additional burst of taste, incorporate crispy pork lard and lard oil. As Sarah mentions in her video, "It elevates the flavour to the next level."
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100 g Pork fat (cut into cubes) (optinal)
2 tbsp vegetable oil/lard oil
2 cloves garlic, finely sliced/chopped
100 g pork fillet, sliced
6 big prawns, peeled and deveined
500 g thick yellow Hokkien Noddle
150 g cabbage, cut into bite size pieces

Marinate (Mix well):
1 tsp cornstarch
1 tbsp soy sauce
1 tsp sugar
½ tsp ground white pepper
½ tsp salt or to taste
1 tbsp shioxing wine

Soy Mixture (mix in a bowl):
3 tbsp dark soy sauce or more
1 tbsp soy sauce
1 tsp sugar or to taste
1 ½ tsp sesame oil
1 ½ cups of water

1. Marinate the pork and prawns with marinade sauce for at least 10 minutes.
2. Heat the oil and fry the pork fat until crispy. Removed and set aside.
3. Heat 2 tbsp of the lard oil, then add the garlic and stir fry until fragrant. Add the pork and prawn and stir fry until almost cooked through.
4. Add the noodle, pour the soy mixture and cabbage. Cover with a lid and simmer for about 5 to 8 minutes or until the sauce thickens.
5. Add crispy lard and mix well.

Recipe sourced form Jean's Asian Cooking
#KL Hokkein Mee
#asianfood
#Noodles

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