KL Black Hokkien Mee


KL Black Hokkien Mee
Ingredients
Pork Meat (sliced)
Shrimps (peeled, deveined)
Squid (cut into ring)
Fish Balls (Halved)
Garlic (Minced)
Chinese Cabbage (sliced abt 2 cm strips, discard the think stems)
500g of hokkien noodles

Seasoning for noodle (B)
4 tablespoon of dark soy sauce
2 tablespoon of light soy sauce
400 ml of chicken / pork stock
1 tablespoon of suger
Few dashes of whitepepper

1 tablespoon of cornflour
4 tablespoon of water

Seasoning for pork meat (A)
White pepper
Soy sauce
Oyster sauce
Sesame oil
Cornflour


1.       Marinate pork meet with Seasoning (A), set aside for about 30 mins.
2.       Heat work with 3 tablespoons of oil.
3.       Add in minced garlic, fry for 1 min, and add in pork meat, shrimps, fish balls for another 2 mins. Add in Chinese cabbage fry for another 1 min.
4.       Add in the hokkien noodle, toss for 2 mins.
5.       Add in the noodle seasoning (B) coat it evenly on noodle.
6.       Add in the chicken stock and toss it.
7.       Add in cornflour and water mixture  toss until the sauce has thickened.
8.       Serve the noodle, garnish with Sambal Belacan chili.


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