Did you see my secret ingredient in there??..Yes,I add some 'bak U pok".Fried Hokkien Mee must have this secret ingredient,if not no so authentic.....la
I also sprinkle of fried onion on top.Look good,hmmmmmmm??
I told her to beware of her shirt,don't mess up with all the soy sauce printing left and right..You know what,at last I still need to change her.Just tell myself,she still a baby. 
Oh!! Mishu is very good at" sluuuurruuuppp" noodle and hot soup!!I don't know where she learn that action.Eat like a real china man !!
Look at Mishu thumb up and her cat face!!.She love Fried Hokkien mee.I always order for her Fried Hokkien mee when we eat in Malaysia restaurant in the city.Nowadays, friedHokkien Mee are not cheap anymore.I'm surprised when I get my check on my last visit at this restaurant.It's cost $5.95 per plate!!..Here is my own recipe:
Ingredients:
1 pack udon noodle(8 oz)
1 lb green mustard (choy sam) wash and cut
1 lb green mustard (choy sam) wash and cut
1/2 fish cake ( sliced)
10 pc shrimp ( clean and deviened)
200 gm lean pork(sliced)
6 cloves fresh garlic(minced)
1 large squid(clean and cut)
2 tsp oyster sauce
1 tsp chicken powder
2-3 tbsp dark caramel sauce (Yuen chun)
1 1/2 cup water
3 tbsp oil
Method:
Heat wok, with oil,add garlic. Stir garlic until golden brown,add pork,noodles and water.Simmer for 10 minutes( Udon noodles usually come in cold package).You can blanched with warm water first but I'm lazy so I just simmer together in the wok.Then add squid,choy sam,shrimp and lastly seasoning.Stir for another 10 minutes.I do not add soy sauce because I add chicken powder.I add 2 tbsp lard before serving.(optional).If you're health conscience or halal ,you just omit the lard.But with lard,your Hokkien Mee taste better!!.I prefer my noodles blacker,so I add more caramel sauce.
Note:Do not use regular brand thick soy sauce cause it's smell raw.I use many other brand but still find it's not up to my expectation especially the "green" soy flavor.I would recommend Yuen Chun brand.You can get from mytasteofasia.It's have the thickness and the texture give it its distinctive look.
I use cut chili padi and long red pepper on the side.You also can use Crispy Shrimp Chili,also available at mytasteofasia .
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8 comments:
Beachlover, I like your hokkiean mee because is really 'or or' You taught Mishu well. Learn to eat our Malaysia food.
Your hokkein mee looks just like back home. Used to be able to order hokkein mee here for $8.95 but they discontinue it because according to them too much trouble. Now they charged $11 for a plate of seafood hor fun, crazy leh!
She is so cute lah..a real Malaysian..eating and loving her mee
Gert;
Yes,I like my hokkien mee "or or" if not no appetize la.The last time I order from TAste Good restaurant,they just drop 2 dash od 'or or",I'm so disspointed,somemore the taste not really authentic.I think I cook one better than them!! hahaha!!
belacan:
wau la...8.95!!!what type of mee??gold or platinum??.I know Penang in Upper EAst Side,Manhattan charge that price for a bowl of Laksa and Hei mee.But i don't blame them bcoz the rent is really damn high!!.2000 sq a month at $20K!!.If they charge $11,for seafood hor fun,they better put some scallop,squid,fish,shrimp and clam!!.As I know Hokkien mee ,last few year only $4.95,then $5.25,then $5.50 and now $5.95.I already sakit gigi!!Usually Mishu and me eat just 2 plates of mee,plus tip i paid $18.They charge my Cockles CKT $6.95.Some restaurant dunno how to cook real Hokkien mee,just wasting my $$$ to eat there,I better cook myself.hahaha!!
KL'Gal
Thanks:)No she just half Malaysian!!!hahaha!!
beachlover,
We always eat at Penang in Washington DC and the Hokkien Mee costs $9.50 a plate.. Macam eat gold tapi sedap ooooo.
I like your Hokkien Mee... Mishu is so lucky lah... Elliott is missing something good big time.
Catcat:
Elliot don't care for noodles.He is bread guy.Wah!! you guys must drive long hours to DC Penang just for makan ...How long is the drive?.Why they sell Hokkien Mee so expensive??The mee must made from GOLD-Flour !!hahaha!!
Oh that hokkien mee look lovely, I was advice to soak the yellow noodle in water first then braised the noodle into hokkien noodle.
BBO:
Are you using the raw hokkien mee?.Here we can't buy it unless we make ourself.I use JApanese Udon which come coated with oil precooked.
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