KL Hokkien Mee

 Cooked this on the weekend and it was yum! Lots of pork lard and fat. Will cook this only for pot luck etc, so 1kg noodles are used. Any more and it certainly won't fit the wok I use for my Rambo. Mixed and matched two recipes from Rasa Malaysia and Nyonya Cooking and made some tweaks.

Step one - Pork lard! (Using thermomix)

Cut pork fat into small cubes. Sprinkle with salt. Cook 105C - Reverse 1 for about 40 mins at a time ( i probably spent about 60 mins, due time constraints. The oil was rendered but the bits were light in colour and not super crispy. Keep an eye on it. Everytime I stopped and checked, I drained the oil out (to be used in the hokkien meeee)

Step two - the dish! (Using trust ol' Rambo)

Ingredients (for 1 kg noodles)

2 1⁄2 tbsp oil (or pork lard)

2 1⁄2 garlic clove(s)

125 g pork (sliced and marinated with a bit of soy sauce, sesame oil, white pepper, cornflour)

2 1⁄2 tbsp oyster sauce
5 tbsp soy sauce

 

1 L water

7 1⁄2 tbsp dark soy sauce

1 kg hokkien mee (I just poured a kettle of boiling water over the noodles in a colander)

0.63 tsp anchovies powder (I used the Japanese bonito powder)

~125 g prawns

fish cake

~75 g chinese flowering cabbage/choy sum (I used a bunch)

 chinese cabbage

 2 1⁄2 tbsp crispy pork lard

Heat wok over medium temperature. Pour in oil (best to use pork lard/oil). Add minced garlic and pork meat to sauté for a few seconds.

Mix soy sauce and oyster sauce in a separate bowl before adding into the wok.
Then, add water and increase heat to the highest temperature. Add noodles into the gravy. Ensure noodles are covered by the gravy. Add thick dark soy sauce. Add the two vegetables.

Cover wok to let noodles braise until gravy thickens.

Once gravy has thickened, add anchovies powder, and prawns. Mix well before covering the wok for another minute. Ensure there is minimum gravy before dishing out the noodles.

Top with crispy pork lard.