Hokkien Mee KL Style

This article was first published on Hungrygowhere Malaysia HERE

Another old school favourite of Malaysians is Hokkien Mee. Not to be confused with the Penang version of Prawn Mee, this Hokkien Mee is like a black sauce version of Yee Mee, ubiquitously found at all chinese tai-chows in the country. 

It is actually very easy to cook at home, and by omitting the fried lard, is a much healthier version too. Try this lard/guilt-free easy recipe at home.

Hokkien Mee

Serves 3

• 1 packet of yellow mee, blanched with boiling hot water until just cooked
• 1 packet of fish cake, sliced
• 300g medium sized prawns, shelled and de-veined
• Small bunch of mustard greens (sawi), rinsed and cut into 2 inch strips
• 1 tbspn chopped garlic
• 2 tbspn thick black soy sauce
• 2 tbspn soy sauce
• 1 tbsp oyster sauce
• 1 tspn dried sole powder (if unavailable, use chicken stock powder)
• Dash of pepper
• 1/3 cup water
• 1 tsp cornflour, melt with a little bit of water
  
  

1. Heat some oil and fry the garlic until golden. Add the sawi and cook until the greens are starting to wilt. Add in the prawns and fish cake and toss until just cooked. Set aside.
2. Pour the water into the pan, add in the thick soy sauce, light soy sauce, oyster sauce and bring it to a boil. Add the cornflour mixture to thicken it slightly.
3. Gently add the blanched yellow mee into the sauce and mix well. Season with the sole powder and pepper. Stir in the greens, prawns and fish cake. Mix well and serve immediately.