When I was young, I used to travel to KL with my parents to visit my uncle near Cheras and every time without fail, my uncle will always buy a packet of dark thick noodles wrapped nicely with newspaper. That packet of noodles will be finished within a few minutes and that noodles is the famous KL Hokkien Noodle! And in KL, they called it "Tai Lok Min" meaning Big Fat Noodles in Cantonese. Ever since that, this dish is a "MUST-EAT!!" for me every time I set my foot in KL.
What set the normal Hokkien Noodle that you find in Singapore or any other part in Msia from KL is the thick black gravy that is coated around the thick noodle and the generous amount of fried lards and lastly the sambal belachan that adds make this dish so sinfully delicious!
One of the main ingredients for this dish is non other than the crispy fried lard! And in order for this dish to be tasty, you have to be generous in putting the fried lard and of cause it has to be crispy! But for home cook version, we try to reduce it for health purpose.
I was telling my dad about this dish the how I missed this dish and within the next day, I saw him bringing out a packet of thick yellow noodles to demonstrate to me how to cook a plate of KL hokkien noodle!
The noodle my dad use is not 100% the same as those in KL which is thick and squarish because you can't get those in the local wet market. So, we have to settle with what we can get which is thick but FLAT!
Ingredients:
500g of thick yellow noodles
300g of prawns
cabbage
1 piece of fish cake
5 cloves of garlic
Fried Lard
Fried Shallots
500ml of water/stock
Seasoning: (adjust according to your taste bud)
3 tbsp of Oyster Sauce
Pinch of Salt
3 tbsp of Dark Soya Sauce
1 tbsp of Sweet Sauce
Directions:
1. Heat up at wok under medium heat and sauteed the garlic till light golden brown.
2. Add in the water and let it boil under high heat.
3. Add in the seasoning and blanched noodle.
4. Let it simmer under high heat and cover it with a lid.
5. Add in the fish cake, cabbage and prawns and mix well.
6. Simmer until the gravy thickens. (around 5 mins)
7. Lastly, add in a spoonful of fried lard and fried shallots.
8. Scoop up and serve!
Comparing to the authentic KL Hokkien Noodle, it is less darker but the taste is still there. If you prefer it to be darker, just add in more of the dark soya sauce. And besides that, if you want to make this dish tastier, try using pork bones and ginger to make the stock, so you can use the stock instead of water. =)
To catch a glimpse of the true KL Hokkien Noodle, you can drop by http://ieatishootipost.sg/2011/07/kong-kee-seafood-restaurant-taste-of.html. It is a blog post regarding one restaurant in Geylang Lorong 31 which serves it. I tried it a couple of times before and it do taste similar to those you get in KL.
What set the normal Hokkien Noodle that you find in Singapore or any other part in Msia from KL is the thick black gravy that is coated around the thick noodle and the generous amount of fried lards and lastly the sambal belachan that adds make this dish so sinfully delicious!
 |
| Fried Lard |
I was telling my dad about this dish the how I missed this dish and within the next day, I saw him bringing out a packet of thick yellow noodles to demonstrate to me how to cook a plate of KL hokkien noodle!
 |
| Thick flat yellow noodle |
500g of thick yellow noodles
300g of prawns
cabbage
1 piece of fish cake
5 cloves of garlic
Fried Lard
Fried Shallots
500ml of water/stock
Seasoning: (adjust according to your taste bud)
 |
| Sweet sauce |
Pinch of Salt
3 tbsp of Dark Soya Sauce
1 tbsp of Sweet Sauce
Directions:
1. Heat up at wok under medium heat and sauteed the garlic till light golden brown.
2. Add in the water and let it boil under high heat.
3. Add in the seasoning and blanched noodle.
4. Let it simmer under high heat and cover it with a lid.
5. Add in the fish cake, cabbage and prawns and mix well.
6. Simmer until the gravy thickens. (around 5 mins)
7. Lastly, add in a spoonful of fried lard and fried shallots.
8. Scoop up and serve!
Comparing to the authentic KL Hokkien Noodle, it is less darker but the taste is still there. If you prefer it to be darker, just add in more of the dark soya sauce. And besides that, if you want to make this dish tastier, try using pork bones and ginger to make the stock, so you can use the stock instead of water. =)
To catch a glimpse of the true KL Hokkien Noodle, you can drop by http://ieatishootipost.sg/2011/07/kong-kee-seafood-restaurant-taste-of.html. It is a blog post regarding one restaurant in Geylang Lorong 31 which serves it. I tried it a couple of times before and it do taste similar to those you get in KL.
Oh boy this looks good and just what I was surfing around for, thanks so much.
ReplyDeleteYou have to adjust the seasoning a lil based on your liking ya.. Coz what i wrote is just rough estimation.. =)
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