Wednesday, 10 October 2007

Tai Lok Mein (KL Hokkien Mee)

This noodle is different from the Penang Hokkien Mee. The noodles that used for this dish is a fat yellow noodles that very popular in KL and can only be found in KL. As we are unable to obtain this type of noodles, here I used the egg noodles. You may also used the udon noodles.

The style of frying these noddles, the darker the better. For this dish, pork fat rules and of course you could skip it and be healthy.


  • 350g egg noodles/udon noodles
  • 100g pork meat, cut into thin slices
  • 150g prawns
  • 100 g squid, cut into bite size
  • 250g of chinese cabbage, wash and cut into 1 inch pieces
  • 100g pork fat, cut into cubes and fried till crispy (keep the oil)
  • 2 cups stock/water
  • 1 tsp light soy sauce
  • 2 tsp dark soy sauce(add more if not dark enough)
  • Salt to taste
  • 1/4 tsp pepper
  • 1/2 tsp sesame oil
  • 3 pips garlic, finely chopped

  • 2 tbsp corn flour mixed with 1/4 cup of water
Season the prawns and squid with a dash of salt, sugar and pepper. Heat 2 tbsp cooking oil or the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside. Add in 1 oil or 1tsp of lard. Heat until the oil is hot then add in the garlic. Saure the garlic until fragrant and add in the meat. Add in stock/water and bring to a boil. Add in the chinese cabbage and simmer for 10 minutes.
Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick. Add in the cooked prawns and squid. Stir in the cornflour mixture. Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles. Serve with sambal belacan

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