KL Hokkien Mee
Remember I told you that there are many talented Malaysian food bloggers? Today, I would like to introduce you to Citrus and Candy—a fantastic and gorgeous food blog by the very talented Karen Low, who is based in Sydney. Citrus and Candy is choked full of beautiful food photography and her dessert recipes are to-die-for. Anyway, for this guest post, I’ve got Citrus and Candy to share her favorite recipe with us—KL Hokkien Mee, or stir-fried dark noodles commonly found in Kuala Lumpur, the capital city of Malaysia, which tops The New York Times “31 Places to Go in 2010.” Dig in, albeit virtually, and enjoy!
I absolutely love Malaysia and I’m so proud of our amazing cuisine. I have never really lived in my home country so I made the most of my holidays to KL with plenty of overeating! But it still doesn’t ease the constant cravings and homesickness.
Recently I started learning how to cook Malaysian at home. I’m still very much a beginner of course, so when Rasa Malaysia invited me for a guest post, I admit I was a little surprised (and scared) but excited! I knew I wanted to do a dish to showcase my home city of Kuala Lumpur and there’s only one so far that I know so well— KL Hokkien Mee.
Not to be confused with Singaporean (which is lighter in colour) and Penang Hokkien Mee, the KL version (a.k.a Char Mee) is famous for the dark, fragrant sauce that the noodles are braised in. It’s the first dish that I seek out as soon as I touch down in KL!
The secret to an authentic KL Hokkien Mee is the pork fat (which should be available from your butcher). Pork fat makes any dish tasty but of course I try not to indulge in KL Hokkien Mees too often! If it isn’t available on its own, then a piece of pork belly with a good layer of fat on the top would be fine.
I hope you enjoy it! A huge thanks to Rasa Malaysia for allowing me to share one of my favourite hometown recipes with you all.
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