KL Hokkien Mee

KL Hokkien Mee is a very popular dish in Malaysia. It is cooked and served with prawns, squid and most importantly the dark soy sauce which makes this dish yummy. Being a Malaysian, husband always complains that the noodles in Singapore can never be on par with the ones in Malaysia. To satisfy his craving, I made countless attempt to cook this dish and am proud to announce i have sort of mastered it. Well...at least husband has no complaints and finished everything..

For 4 to 5 pax

Ingredients

. 1 packet of fresh flat yellow noodles, can be found in local wet market

. 8 big prawns, shells removed and keep for later use

. 2 squid, cleaned and cut into square pieces with grid lines

. 2 pieces of round fish cake, sliced into thin pieces

. 1 packet of choy sum, washed and cut

. 1 tablespoon of minced garlic
. 2 eggs

Sauces

. Sesame oil

. Hua tiao Jiu

. Dark soy sauce

. Oyster sauce

. Light soy sauce

. 1 cup of chicken stock

. 1 tablespoon of corn flour to mix with one cup of water, forming a corn mixture

Preparation

. Marinate the squid and prawns with 1 tablespoon of oyster sauce, hua tiao jiu and sesame oil for 30 minutes

. Soak the noodles in tap water for 30 minutes before cooking and rinse off the water

To cook

. Heat up the wok and pour in about 20ml of oil

. Once the oil starts to get hot, put in the prawn shells and stir fry for 2 to 3 minutes or till a prawn fragrance is formed in the oil. Remove and discard the prawn shells

. Put the prawns and squid into the wok, stir fry till half cook and take out, put aside for later use
. Put the minced garlic into the wok and stir fry till fragrant

. Pour the cup of chicken stock into the wok

. Once the chicken stock in the wok starts to simmer, put in the choy sum and noodles

. Stir fry the noodles and choy sum for about 1 to 2 minutes and add in the oyster sauce, dark soy sauce and light soy sauce.u (There is no standard amount to put in for the above mentioned three sauces, you may add in accordance to your taste preference. i normally make a swirl round the wok putting the sauces. You may put in more dark soy sauce if the noodles is not black enough)

. Once the sauces are so called absorbed into the noodles, add in the prawns, squid (which was cooked earlier) and the fish cake slices

. Stir fry for 1 to 2 minutes and add in the corn mixture

. Continue to stir fry for another minute, let the noodles simmer and you will see a thick gravy formed

. You may add in the eggs now and simmer for another 30 seconds

The noodles are cooked and you can serve it with sambal chilli. Enjoy!