My fondest memory of our trip to Kuala Lumpur some years ago was the hawker foods that I enjoyed so much. I wont forget the kind of Bakuteh that we ate in one of the stalls there. After that experience, I never eat Bakuteh in Singapore again. Whenever I feel like eating Bakuteh, I will just go back to that fondest memory in my heart and in my palate…ahhh Kuala Lumpur and its food ! Several weeks ago, my friend and I decided to go to Johor Bahru and in one of the malls, there’s this eatery that offers Bakuteh. We decided to try to, we both enjoyed it but still I prefer the Bakuteh in Kuala Lumpur…nothing can beat that. Oh dear me.. I talked of Bakuteh where in fact, I am bringing you my KL Hokkien Mee today. LOL!
Singapore Hokkien Mee is different from KL Hokkien Mee in texture, color, variation and even in taste. I would say that the first one is very light, fresh and comforting to the stomach. The KL Hokkien Mee is dark with crispy pork fat, with thick sauce, medium prawns, pork belly and sliced fish balls. The taste of soy sauce is kinda strong but the prawn broth and pork fat has made all the difference. If you like comfort and freshness with the slight acidity of native calamansi and sambal, then Singapore Hokkien Mee would be nice. It has prawns, sotong and sliced pork too. Well, I couldn’t say more but I think that after this, I will be having Singapore Hokkien Mee and will get back on you guys to show it, tell you about it.
And now for a short history taken from Mr Wiki:
There are three distinct types of Hokkien mee, with each being ubiquitous in specific localities in and Singapore and Malaysia.
||Egg noodles and rice noodles
||Fat yellow noodles
|No dark soya sauce used
||Dark soya sauce is used
|Prawn is the main ingredient, with slices of chicken or pork, squid, fish cakes, kangkung and sambal added as well.
||Prawn is the main ingredient with slices of chicken or pork, squid and fish cake.
||Slices of chicken or pork, squid and cabbage
While both the Penang and Singapore versions are commonly known as hae mee (福建蝦麵), and consist of prawns as their main ingredients, the two variants are prepared differently. The Singapore hae mee is stir fried and has a lighter colour, while the Penang variant is cooked in a prawn-based spicy broth.
On the other hand, Hokkien char mee, which is more common in central Peninsular Malaysia and particularly the Klang Valley, was originally developed in Kuala Lumpur. By default in the Klang Valley, the term Hokkien mee refers to this darker, stir fried variant. The Penang variant is sometimes referred to as mee yoke.
For the recipe:
250 grams of pork belly, thinly sliced and marinated with the combination of: 2 cloves grated garlic, 1 tbsp soy sauce, 1/2 tsp oyster sauce, 1 tsp ground white pepper, 1 tsp sesame oil and 1 tsp corn flour. Set aside in the fridge for 30 minutes.
150 grams crispy pork fat : dice the pork fat, use a deep pot, put 2 tbsp of oil and cook over medium low heat, cover partially and stir from time to time until its crispy and golden. Drain on paper towel and keep in the jar. Set aside the oil
12 pcs medium prawn: peeled, deveined, tails and head removed, in a pot put the scrap from prawn, add 1 1/2 cup water and boil to make a stock. Set aside
10 pcs fish balls sliced into 3
6 cloves garlic, grated
500 gms thick Hokkien noodles, wash with warm water and drained
6 pcs leaf of chinese cabbage, washed and sliced into 1 cm thickness
2 tbsp pork fat oil
2 – 3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp ground white pepper
2 tbsp cornflour mix with 1/4 cup water
2 tsp white sugar
1 1/2 cup shrimp stock
crispy brown pork fat
In a wok or pan, add pork oil and heat until smoking, add the marinated pork belly and fry briskly until brown.
Add the shrimp, fish balls, and grated garlic, fry for a minute.
Toss in the cabbage and fry for 30 seconds.
Add the noodles and give a quick toss.
Add the dark soy sauce and light soy sauce and mix to coat the noodles
Add the shrimp stock, sugar, white pepper and crispy pork fat.
Taste according to your preference.
Add in the cornflour water mixture and toss until the sauce has thickened.
Serve immediately, good for 4 person.
Hokkien Mee noodles is also one of my favorites. But I decided to cook the Kuala Lumpur version. The result is similar to what I eat in Hawker stalls. I still prefer the Singapore style because I find Dark Soy Sauce too overwhelming. 👅☺️although its delicious too.. with the crispy pork fat and prawn.👍
Here is one popular noodle dish in Singapore that people love because of its simplicity. Char Kuey Teow is always a favorite by migrants here in Singapore. It wont take long when you order this and the idea is to eat this right away fresh from chef’s hand. Life in Singapore is busy and you’re always on the go so there wont be time to cook. The time you will spend for cooking should be a time devoted for rest and sleep. Why cook ? when hawker stalls are just in the corner to eat, to having here, to go, or to take away..lol.
Just like Singapore, English is our second language back home. English accent proves to be difficult to grasp at first and more than a dozen times I felt frustrated because I can speak the language but I can not understand. Until one day, I realized that one must listen listen very well and understand the words the way locals did. In the end imitating Singapore accent has helped me to communicate well with the locals..yeah lah! and ordering food at the hawker stalls become easy.
Well, time for sharing the recipe and it’s my nature to post with a little history of every food that I like:
Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.
It is made from flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; pinyin: guǒ tiáo; Cantonese Yale: gwó tìu) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients.Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.
Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income. ( Source: Wikipedia )
For the recipe:
Grind all the ff ingredients using a food processor, set aside
1/4 cup seeded dried red chili ( soak in water )
2 fresh red chili ( seeded )
3 small shallots ( peeled and sliced )
1 tsp oil
a pinch of salt
Mix all of the ingredients, blend them well, set aside.
5 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1/2 tsp fish sauce
scant of salt 1/2 tsp
12 shelled prawns
450 grams flat rice noodles
450 grams bloody cockles ( extract by opening shells )
2 chinese sausage sliced diagonally
1 cup of fresh bean sprout
a bunch of chinese chives cut inti 2 inch length
1 tbsp chopped garlic
2 tbsp oil
Heat up a wok or pan, add a tsp of oil’ and stir fry the chili paste. Set aside.
Clean the wok or pan ( or use another one ), heat it up, put 2 tbsp oil, add a tbsp of chopped garlic and do a quick stir
Add the sausage and prawn, make a few quick stir until the prawn change color and the sausage produce the aroma
Add the bean sprout, followed by the noodles, add the sauce and stir vigorously to mix well. Put the noodles in a bowl
Using the same wok or pan, add a little oli, crack the eggs and stir. Put back the noodles covering the eggs and wait for 15 seconds
Add about 1/2 tbsp of chili paste, if you like spicy add more. Put the cockles . Stir fry and make sure the egg is cook.
Add the chives, do quick stir and serve immediately.
Note: You can cook by two batches. Remember its best to cook in a wok , with high fire..cook fast, move fast like a chinese ninja..lol!
Yes, you can do it. This is simple and I’m sure most of the seasonings are in your kitchen. Don’t worry about the cockles because you have the right not to include it. lol..In my case, I cooked the shrimp ahead and use it without the skin. I don’t wanna be bothered taking out the skin while eating.. so, what do you think? oh come on…you should try this.
In case you were wondering what is dried red chili.. here it is.. remember to take out the seeds and soak first in warm water. If you can manage to buy without the seeds, then its fantastic.
Oh there you are… the time and effort is worth it. If you love Asian Food, then you’ve got to try this. The family and friends will love it. Seriously this is a kind of dish that you can be proud of. Oh come on..I know you wanna try. Go ahead follow your cravings.. Lets eat. Lets giggle. Lets be merry.
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