Hokkien mee malaysia

The use of dark soy sauce gives this tasty noodle dish - Hokkien Mee - an eye-catching hue. With prawn or shrimp, chicken and pork belly added to the mix, you’re sure to enjoy this very tasty Malaysian staple. It’s also simple to make and one that you’ll add to your menu rotation on a regular basis.

KL Hokkien Mee is one of my favorite Malaysian noodle dishes. Thick, chewy noodles are coated in a rich, dark soy sauce, packed with tender pork, juicy shrimp, crunchy cabbage, and crispy fried lard. It’s so simple to make at home, and the flavors are just as good as the best street food stalls in KL, Malaysia.

Thick round egg noodles are cooked in a flavorful dark sauce along with seafood and pork slices. A favorite by many in Malaysia and Southeast Asia.

Hokkien Mee is a popular noodle dish throughout Southeast Asia with several variations. This recipe is the Malaysian “KL” (or Kuala Lumpur) version, braised in a sweet dark soy sauce with pork crackling and shrimp.

When I eventually do rule the world, one of my first decrees would be to outlaw throwing your prawn shells away – to do so should be nothing short of criminal!

Local Malaysian delicacy commonly found in chinese restaurant or hawker "dai chow" places.

Singapore Hokkien Mee recipe - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful.

This article was first published on Hungrygowhere Malaysia HERE Another old school favourite of Malaysians is Hokkien Mee. Not ...

This article was first published on Hungrygowhere Malaysia HERE Another old school favourite of Malaysians is Hokkien Mee. Not ...

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