KL Hokkien Mee http://rasamalaysia.com/kl-hokkien-mee-recipe/
January 21st, 2010 54 Comments

KL Hokkien Mee

PinterestFollow me
FacebookLike Me


KL Hokkien Mee

Serves 2


200g of pork belly, skin and excess fat removed and sliced into 1cm pieces

Marinade for Pork:

2 cloves of garlic, crushed
White pepper to taste
1 TB of soy sauce
½ tsp oyster sauce
1 tsp sesame oil
1 tsp of cornflour


Shrimp (allow about 3-4 per person)
White fish balls (allow about 2-3 per person)
4 cloves of garlic, finely chopped
1 small baby Chinese cabbage
250g of thick hokkien noodles
Chu yau cha (recipe below)


2 TB of pork flavoured oil (recipe below)
4 TB of dark soy sauce (sounds like a lot, but this dish is suppose to be dark)
2 TB of light soy sauce (adjust if the stock is salty or to your taste)
3/4 C (180ml) of chicken or pork stock
2 tsps white sugar
White pepper to taste
1 TB cornflour
2 TB cold water


Mix the sliced pork belly pieces into the pork marinade and set aside for 30 minutes.

In the meantime, prepare the rest of your ingredients and set aside within reach of your cooking area:

Shrimp – peeled, deveined, tails removed

Baby Chinese cabbage – washed and sliced into 1cm strips (discard the really thick stems)

Fish balls – halved

Noodles – prepared according to your packet’s instructions. Mine was placed in boiled water until the noodles have separated, then drained thoroughly.

Mix the cornflour and cold water in a little bowl until smooth and set aside.

When everything is ready, preheat a wok over a high flame and add about 2 tablespoons of pork oil and heat until smoking.

Add the marinated pork belly and fry briskly (be careful of hot spitting oil).

When just browned, add the shrimp, fishballs and garlic and fry for half a minute. Toss in the chinese cabbage and fry for a further 30 seconds or so.

Add in the noodles and give it a quick toss.

Add the dark soy sauce and light soy sauce and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.

Add the stock, sugar, white pepper and a small handful of chu yau cha (crispy pork lardons) and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference.

Add in the cornflour/water mixture and toss until the sauce has thickened and the noodles are coated in the gravy.

Serve the noodles onto plates and spoon over the gravy. Garnish with more chu yau cha if you wish and a spoonful of sambal belacan.

To make the pork oil and chu yau cha:

Dice your pork fat into small cubes (or lardons). If using just pork belly, remove the skin and then trim off the excess fat from the top of the belly and dice.

Place the diced pork fat in about 2 tablespoons of peanut oil over medium-low heat. I used a deep pot and covered it partially with a lid to prevent the pork from spitting oil all over my kitchen!

Render the fat until the little pork pieces are crispy and golden. Depending on the size of your lardons, this could take 30 minutes to an hour. Check it regularly to make sure it’s not browning too much.

Remove the chu yau cha from the oil and drain on paper towels. Once it’s completely cooled, you can store the chu yau cha in an airtight container or jar.

Drain the pork oil into a sterilised and airtight glass jar to store.

Tagged as:

54 comments... read them below or add one

  1. DailyChef says:

    I was in Singapore this past summer and I must have eaten hokkien mee every other day! Do you think the KL version is very different from what they serve next door in Singapore?

    • Karen says:

      I’ve never been to Singapore so never had the privilege of trying the Singaporean version but sources have told me that it is lighter in colour, whereas the KL version uses a lot of dark soy sauce.

      I think I might have to try one for research :P

      • Gabrielle Lee says:

        Hi, What kind of dark soy sauce should be used on hokkien mee? And, what type of mee is that? Please let me know the brand name. I hope I can find the right sauce and mee in USA. Thanks for your help and hope to hear from you. Have a blessed day! -Peggy

    • chiaros says:

      The “Hokkien Mee” in Singapore is quite different from “KL Hokkien Mee”. There are foodies who post on Chowhound, for example, who write from both KL and Singapore (one, in particular, who is Singaporean but currently lives in KL) who aver that the KL version so far as it exists in Singapore is greatly inferior to the real thing in KL, while “Singapore Hokkien Mee” is in practice quite unlike “KL Hokkien Mee”.

      Of course, “Penang Hokkien Mee” is another dish again.

  2. Oh my… gorgeous photos!! How much I miss Hokkien mee, sitting at the coffee shop late at night digging into a plateful. I eat it with a side of raw chopped garlic in dark soy and the girls won’t kiss me after :)

  3. Kate says:

    Wow, this dish looks so good. I haven’t tried this KL Hokkien Mee but if I ever go to KL, I will be on the lookout.

  4. david says:

    If I’ve ever chosen the wrong time to look at your blog,it’s now, 10pm at night over here and I am starving. Wonderful looking dish,everything from the recipe to the color, look perfect, I want right now.

  5. Jenny Tan says:

    OMG…THAT’s my FAVORITE dish!! When my mom was expecting me, the only food/dish that could sooth her was KL Hokkian Char (we call it Hokkian char instead of mee). And of course I grow up loving it too! :) My only problem here in Oregon is that I can’t get the true Hokkian Mee (yellow noodle — the ones we have isn’t “fat” enough! :P) Nonetheless, I HAVE TO TRY this recipe! Do you eat it with the raw minced garlic & dark soy sauce?? ;)

    • Karen says:

      I hope you enjoy it! And clearly I’ve been deprived because I’ve never had it with minced garlic (for shame!). I think things will change from now on :D

    • tom says:

      I use spaghetti as a substitute for the yellow noodle.

      • Karen says:

        I’ve heard that udon is also a good substitute due to its thickness. Thanks for your tip Tom!

      • Jenny Tan says:

        Update: I just made it today for lunch. I forgot that I didn’t have pork, so I sub with chicken breast sliced thinly and used bacon for the chu yau cha! I also used spaghetti as suggested. All I can say is Y-U-M-M-Y!!! ;) Thanks Karen and Tom, for the recipe and the tips.

  6. Wowo i can just eat them righ now looks so so delish. You did write the dish is dark in colour, does adding so much soysauce makes the dish taste very salty.

    • Karen says:

      The salty flavour of the dish will come from the light soya sauce (and maybe the stock, depending on what type of stock you use). The dark soya sauce is only there for the colour and a little bit of the sweetness so the amount used isn’t going to affect the saltiness.

      Hope this helps!

  7. Clement says:

    Love it, but fishball shouldn’t be in there.

    • Karen says:

      I have come across fishballs in KL but you’re right, it isn’t a very common ingredient. But I love it so much in this dish and it was all I had at home :P

      Of course, I never claimed this to be a truly authentic hawker version so let’s just say that it has been ‘Australianised’ :D

  8. Su-yin says:

    Hokkien char! This looks amazing – thanks for the recipe, will have to try making it soon! :)

  9. Daniel says:

    Wow, love the fried pork fat bits on top of the KL Hokkien noodles!

  10. NYMY says:

    Wow, I haven’t had this KL Hokkien Mee since like my college days in KL. I love the ones across from Petaling Street, it has the best wok hei and glad to discover yet another fantastic food blog Citrus and Candy.

    • Karen says:

      Oh I love Petaling Street and I 100% agree – best wok hei for hokkien char!

      Thanks for your comment :)

      • Perverted Old Glutton Goat Pete says:

        Used to go to the Petaling Street shop for the Hokkien mee donkeys years ago. The KL mee is thicker sized. Didn’t know it’s still open. They got bak kut teh as well there.

        Is it the same place?

  11. shaz says:

    Yum! You know as a kid I used to pick out the pork fat, I used to hate it! Now I think, what a waste of all that lovely pork :) (Oh and the stall we used to go to always had fishcakes (flat fishball! :))

    • Karen says:

      Thanks Shaz! I suppose everybody would have their preferences as to what to throw in the wok with the noodles! I love fish balls and cockles (which are hard to find here) and the occasional fish cake!

      And the most important thing now is that you love the pork fat now :P

  12. J2Kfm says:

    Gorgeously sinful stuff. :) I’m not a fan of Hokkien Mee myself, though staying here in Malaysia. But those lards they generously serve the noodles with ….. SINFUL.

  13. mymudcake says:

    Is hokkien noodles same as the thick Shanghai noodles? If not available, would E-fu noodles work?

    • Karen says:

      The important part of this dish is the sauce, not the noodles so substitute with anything you like. Thick is always better than thin and though I personally prefer egg noodles, any wheat noodle will also be fine. Shanghai noodles would be perfect and udon is also a popular substitution.

  14. Ivy says:

    OMGGGG. Heavenly!!! I LOVE LOVE LOVE this especially on a cold rainy day, dunno why. I love eating it with pickled green chili or a dollop of sambal. Sadly, I cant even get yellow noodles where I live now :( What more fishballs and the like :( :(

    My hubby is in Malaysia now for a business trip (the lucky &%^#@*) and I’ve given him a list of things@foodstuff to bring back for me.

    Bee and Karen, what do you think I should get him to bring me, besides the usual soy sauce, sesame oil. Im honestly salivating looking at the pics above, and compensating by eating shortbread cookies is just NOT the same. Sobs.

    Thanks a million by a Msian-food-deprived girl.

    • Karen says:

      Hi Ivy! Oh no – must be hard not finding certain Asian groceries where you live! Other than soy sauce and sesame oil, I’d request dried belacan, jars of sambal, dried ikan bilis and Malaysian/Indian branded curry powders and bases :P But that’s just me.

      I always find myself bringing back biscuits, dried cuttlefish and all the naughty Malaysian treats that I miss out on in Australia.

      • Jenny Tan says:

        Ivy, you could also request pre-fried salted fish (if you like salted fish). I usually get my mom to pre-fry them then seal them in a plastic bag, and into a tightly seal container, and then triple packed in plastic bags again. I have them pre-fried cos’ that way my neighbors here in Oregon won’t pengsan, if I have to fry them!!! LOL.

  15. tigerfish says:

    Pork fat must be one of the key secret ingredients to hawker food! That’s why it taste good! Yes, the Singapore version is a light-colored version. But in Singapore, the Hokkiens have another darker-colored version – usually braised. Have not tried a real KL hokkien mee though.

  16. srondol says:

    Look tasty! Thanks for sharing your recipe

  17. Goldman says:

    We’re a gold dealer.

    Anyone genuinely interested to buy pure cast 999.9 gold bar , PAMP Suisse brand ( our specialty brand ) 100 gm with certificate or other types of gold , platinum custom order etc. etc. are welcome to contact us goldman999.9@hotmail.com.

    Internationally recognised. Instant rebate off RM 1000 to RM 1500 for each bar compared to other dealers.

    Simple as that and better than usual.

    Best buy back offer.

    Make a smart and secured purchase.

    Thank you.

  18. Mmm, what a gorgeous color! I love dark glossy things, especially when they have pork belly in them:-)

  19. sheryl says:

    I love hokkien mee and tried this recipe. I find it is a bit salty and need to improve the taste. Is still not as same as I had in hawker stall. Maybe is just me.

    • Karen says:

      Hi Sheryl,

      Of course, I’ll never claim this to be anywhere close to the hawkers. I myself, think that nothing will ever beat the hawker flavour. When it comes to cooking, recipes only serve as a guide and never as a rule, so adjust seasonings to your own tastebuds.

      Thanks for the feedback :)

    • Perverted Old Glutton Goat Pete says:

      Sheryl: For the seasoning I would put only 1 tbs of soya sauce and add 2 tbs of oyster sauce not mentioned in the recipe. Then instead of discarding the prawn head and shells I would boil them in 1 1/2 cups of water around 20 mins to get the flavor out of them to use as the water required in the recipe. Add a bit more water if not enough when boiling.
      That should improve the flavor.

      The portions in the recipe would not really be enough for me alone cos I can eat a lot for 1 meal.

  20. Anne says:

    Hi Karen

    Wow, I just love this site ;-) The only problem is I am in Bulgaria and can’t get most of the ingredients for most of these recipes. I liked the idea of substituting pasta for the noodles, but what can I use for the thick soy sauce? Also when you say pork fat, is it just the fat or is there meat attached to it?

    Great site and thanks for the recipe for one of my fav foods :-)

    • Karen says:

      Hi Anne, you’re very welcome :)

      Sorry for the late reply! From the top of my head, I can’t think of what you could use in place of dark soy sauce – it’s a very unique ingredient because of the sweet flavour and the caramel-like thickness. Sorry :(

      And yep it’s just the fat that you use for the oil and chu yau cha because there is already the pork belly for the ‘meat’.

  21. the color of the sauce is so intense. this looks great.

  22. Pingback:Worth the walk « Myopic Life

  23. susan says:

    I had always love KL Hokkien mee, and missed it so much 15-23 years ago after we landed in Vancouver, BC. I personally have never tried cooking this dish, but happy to say that my husband now cooks the best ever Hokkien Mee. My brother visited from KL who never eats over night food, ate the mee my husband cooked. He pounds ikan billis(anchovies)to make the stock, and uses choy sum(mustard green leave vegetable) instead of cabbage. In KL, the hawker used choy sum too more than 30 years ago, but switched to cabbage when choy sum was too expansive. I would love to try your recipe and give my husband a surprise!

  24. calytrix says:

    Mmmm… made this tonight (with some variations…) I didn’t have pork or fish balls, so used a some sliced steak and diced chicken (in place of the pork) and some extra prawns, and threw in a bunch of Chinese greens and bean sprouts that were in the fridge… and a julienned carrot. Very good – flavour very much like Asian restaurants here (Perth)… although mine did turn out very salty – I think I’ll try using low-salt soy sauce next time (and I do like salty food!) Hit the noodle craving almost perfectly, though! :-) Thanks!!!

  25. Vivienne Nonis says:

    Aiyoh … whenever I miss home food, I come to your site to look at all my favourite food. I don’t think it helps but the pictures look too good to ignore. I want to attempt making har mee.

  26. Pingback:Black Hokkien Noodles (da healthy version) | fareastkitchen

  27. Judy Tang says:

    Hi Bee Yinn I have been following Rasa Malaysia for awhile now. Loved every recipe in it. Can you please add recipe for the sambal that goes with KL Hokkien Mee. So complete with it. Thank you so very much.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!

Facebook  |  Email  |  RSS