DirectionsStep1Cut the pork belly in half lengthwise, dividing the lean part from the fattier part attached to the skin.Step2Slice the lean (non-skin) part of the pork belly into 1⁄8-inch (3mm) slices. You should end up with about 6 ounces/170g.Step3Take the fatty length of the pork belly and trim off the skin, which can turn tough in the cracklings. Slice into 1⁄4-inch (6mm) slices and then in half into small chunks.Step4To a cast iron pan, add the fatty pork belly chunks, 1⁄2 teaspoon salt, and 1⁄2 cup of water. Simmer for 10 minutes, until the water evaporates and the pork fat begins to render.Step5Turn the heat down and simmer on low for 15 minutes, stirring the pork belly occasionally, until the chunks are golden brown and crisp. Set aside on a paper towel, and reserve the pork lard for the rest of th…Step6Rinse them and pat dry. Optionally, you can also velvet the shrimp using our shrimp velveting technique, but it’s totally optional.Step7Combine the oyster sauce, sesame oil, white pepper, Thai sweet soy sauce, Thai black soy sauce, Thai thin soy sauce, and low sodium stock (or water). Set aside. (If you want to adjust the sweetness, start with 1 t…Step8Set a wok over medium-high heat. Add 2 teaspoons of rendered pork lard (or vegetable oil). Sear the pork belly until browned, remove from the wok, and set aside. Next, add another 2 teaspoons of la…Step9Add another tablespoon of lard/oil to the wok, followed by the chopped garlic. After 10 seconds, add both kinds of shredded cabbage. Stir fry for about 30-60 seconds. Add the Shaoxing wine.Step10Next, add the noodles. Give everything a quick toss, and pour in the sauce mixture. Stir-fry to combine, and push everything together to the center of your wok. Let the sauce and noodles come up to a simmer, …Step11Add the pork belly and the shrimp back into the wok. Stir until combined.Step12Stir in half of the cornstarch mixture. If you like your sauce a little thicker, add more cornstarch slurry. If you end up adding too much slurry and the sauce is too thick for your liking, simply add a splash of water, a…Step13Transfer to a serving dish, sprinkle the crispy pork cracklings on top, and serve!IngredientsIngredients12 ouncesSkin-On Lean Pork Belly (divided)½ teaspoonSalt8 ouncesShrimp (16 to 21 size, peeled and deveined)2 tablespoonsOyster Sauce½ teaspoonSesame Oil¼ teaspoonWhite Pepper (ground)2 tablespoonsThai Sweet Soy Sauce3 tablespoonsThai Black Soy Sauce1 tablespoonThai Thin Soy Sauce⅔ cupPork Stock (or low sodium chicken stock, or water)3 clovesGarlic (finely chopped)2 cupsTaiwanese Cabbage (shredded; can substitute green cabbage)2 ½ cupsNapa Cabbage (shredded)1 tablespoonShaoxing Wine1 poundHokkien Noodles (or cooked lo mein noodles)2 tablespoonsCornstarch (mixed with 2 tablespoons water)See moreNutritionalNutritional393 Calories24 gTotal Fat102 mgCholesterol27 gCarbohydrate1,040 mgSodium14 gProteinFrom thewoksoflife.comRecipeDirectionsIngredientsNutritionalExplore furtherTop 10 Hokkien Mee in KL You Need to Try - KL Foodieklfoodie.comHow to make Malaysian Hokkien Mee at home Marion's …youtube.comHow To Make Malaysian Hokkien Mee (Noodles) - KL Styleyoutube.comKL Hokkien Mee - Rasa Malaysiarasamalaysia.comEasy Malaysian Fried Hokkien Mee Noodles – 10 …newmalaysiankitchen.comRecommended to you based on what's popular • Feedback
KL Hokkien Mee
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WEBMar 9, 2012 · 1. Marinade the pork in soy sauce and cornstarch and stir all ingredients for seasonings in one bowl. 2. Cook the noodles according …
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WEBNov 16, 2023 · Fry until shrimp is 50% cooked. Increase heat to medium high. Add noodles and Sauce. Mix the sauce into noodles allowing the sauce to reduce a bit, about 45-60 …
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WEBApr 4, 2019 · 400 ml water. 3 tbsp dark soy sauce. 400 g hokkien mee. Mix soy sauce and oyster sauce in a separate bowl before adding into the …
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WEBJan 21, 2010 · Mix the cornflour and cold water in a little bowl until smooth and set aside. When everything is ready, preheat a wok over a high …
WEBMay 27, 2021 · To make the KL Hokkien Mee, heat a large wok or tall skillet with oil over medium heat. Then, sauté minced garlic until fragrant, about 30 seconds or so. Then, add the tofu slices and gai lan stems, …
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WEBMay 29, 2022 · Heat the duck fat and oil on medium-high heat and fry the garlic for 20 seconds, then add the duck meat and cook for 1 minute, stirring constantly. Pour the sauce mixture in and bring to a simmer, …
WEBApr 1, 2024 · Explore Malaysian flavors with our Shrimp KL Hokkien Char Mee recipe, a delicious blend of shrimp, rich broth, and crispy pork in sweet soy sauce. 30 Min …
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WEBIngredients. 50g of sliced pork belly, skin removed. 1 tbsp of chu yau cha (crispy pork lard) 1 tbsp of oil. 1 tbsp of oyster sauce. 2 tbsp of soy sauce
WEBIngredients. 200 g (7 oz.)pork belly, skin and excess fat removed and sliced into 1cm pieces Marinade for Pork: 2 cloves garlic, crushed White pepper to taste ; 1 tablespoon soy …
WEBIn a wok, add 2 tbsp Pork lard, add in prawns season with salt, fry until 80% cooked and set aside. In a wok, add 2 tbsp Pork lard, add in prawns season with salt, fry until 80% …
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WEBKL Style Black Hokkien Mee Recipe. Ingredients (serves 3-4) 500g thick yellow noodles 12 prawns, deshelled 200g lean pork, thinly sliced 150g fish cake, sliced 150g chye sim …
WEBJul 16, 2021 · Set aside. 3. Add LG tai lok meen to the pan and stir fry in the flavoured oil. Add dark sauce and fry till the surface of the noodles are slightly charred. 4. Add stock, …
WEBSep 15, 2022 · Turn the heat to medium high and add the shrimp, cooking about 1-2 minutes until pink all the way through. Remove and set aside. Add the cabbage and stir fry 1-3 minutes. Add the noodles and stir fry 1 …
WEBSteps. To make the crispy pork croutons, place the pork in a frying pan over medium heat and cook for 10 minutes or until the pork is crispy and the fat has rendered. Drain the pork on paper towel and reserve 1 tablespoon …
WEBJun 19, 2018 · Heat up a wok until it smokes, then add about 2 tablespoons of oil. Add garlic and saute briefly, then add prawns, fishcake, squid and chicken and cook for some 20 …
WEBMar 26, 2014 · Mix tapioca starch with cold water and set aside. Heat up a saucepan until smoking, then add about 2 tablespoons of oil and bring to smoking point. Add garlic, …