MALAYSIA FOOD: How To Make Hokkien Char Mee – Fried Noodles – This dish is found in many Southeast Asian countries particularly in Singapore and Malaysia. First created in the war sailors Hokkien from southern China. Hokkien char mee (hokkien fried noodle) normally found in the area of Kuala Lumpur, Malaysia while hokkien hae mee (hokkien mee prawns) can be found in Penang, Singapore.
Hokkien Mee Prawns stir fry made from sauteed with garlic, egg, soy sauce, yellow noodle, vermicelli, bean sprouts, prawns and squid. To produce a delicious meal, it needs also the stock and are usually made from the heads of shrimp, scallops and fish dry. Making this dish, first should be boiled noodle joint stock in advance, boiled briefly and add seafood, then fried until moist.
Penang Hokkien Char Recipe (福建炒)
- 6 oz. vermicelli (soaked in warm water until soft, drained)
- 6 oz. yellow noodles (rinsed with cold water, drained)
- 6 shrimp (shelled and deveined)
- 4 fish balls (cut into slices)
- 2 oz. pork (cut into slices)
- 2 oz. choy sum/Chinese mustard green (cut into 2-inch lengths)
- 2 cloves garlic (minced)
- 4 oz. bean sprouts
- 2 1/2 tablespoon soy sauce
- 1 1/2 tablespoon kecap manis (sweet soy sauce)
- 3 dashes white pepper powder
- 2 tablespoons oil
- 3/4 cup water
- Fried shallot crisps
Heat up a wok on high flame/heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic. Add the pork slices, shrimp, fish balls, into the wok and stir-fry until they are half-cooked. Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula. Add the soy sauce, sweet soy sauce (kecap manis), water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles). Dish out and garnish with some fried shallot crisps and serve immediately with a dollop of sambal belacan.
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