Comments on: KL Hokkien Mee

By: Gabrielle Lee

Gabrielle Lee — Fri, 19 Mar 2010 16:56:08 +0000

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

By: justcooknyc

justcooknyc — Thu, 18 Mar 2010 00:53:14 +0000

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

By: Karen

Karen — Mon, 08 Mar 2010 07:50:40 +0000

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’.

By: Anne

Anne — Sun, 07 Feb 2010 12:18:21 +0000

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 :-)

By: Karen

Karen — Tue, 02 Feb 2010 03:13:08 +0000

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 :)

By: sheryl

sheryl — Sat, 30 Jan 2010 13:16:07 +0000

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.

By: Jenny Tan

Jenny Tan — Thu, 28 Jan 2010 23:21:49 +0000

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.

By: Jenny Tan

Jenny Tan — Thu, 28 Jan 2010 23:13:29 +0000

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.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 27 Jan 2010 05:17:26 +0000

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

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