Looks wonderful. I've never seen Hokkien mee in Singapore, and I've never been to KL. I'm a bit surprised that it is a Malaysian "national dish". Malaysia, and certainly KL are Muslim cities, and the important ingredients in the dish are sliced pork, rendered lard, fried pork fat, and pork cracklings. Comments?
Hi. Malaysia is a multiracial and multicultural country. You can find both Muslim and non-Muslim dishes all over the country. That's the beauty of this country.
Much love a loyal fan from Melbourne. Thank you for all your uploads, very much appreciated. The thick soy sauce angel brand I have gone to every Asian grocery and there’s none 😔where can I order if from ???? Please suggest. Or after covid lock down I might have to go there overseas to get it 😂😂😂😂😂
Cooking Ah Pa thank you so much for replying. Just to clarify please , thick soy sauce is not the same as for example AbC brand sweet soy sauce kecap manis ???? I’m researching @ the moment . There is a difference right?
i would cut the cabbage into medium thin strips and cook it in the boiling sauce before adding the mee. Cabbage can be either soft or semi hard chunky like yours here. Albeit, should taste as good but just the texture of it. Whereas the prawns, overcook is hard and texture would be different too but you get the flavour out of it.
Watched the corn flour slowly burn and adhere to the wok, browning and to scrape it off the wok. Idea, add caramel black sauce and maybe some anchovies powder. You could cover the Wok throughout the braising process of your ingredients, not only at the end. I am from Seremban, and I am throughly in agreement that my late mum's is the best kl hokkien noodles I've tasted.
But A Pa , you said add two tablespoon of dark soya sauce and 2 tablespoon of kicap manis but I saw you have just added only dark soya sauce and not kicap manis!!!! And if we adding in kicap manis, the noodles might be a bit sweet. I am malaysian from KL, living oversea and love Hokkien mee, but I got confused with your explications on ingredients.
