Comments on: KL Hokkien Mee

By: calytrix

calytrix — Mon, 15 Aug 2011 14:04:41 +0000

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!!!

By: susan

susan — Fri, 12 Aug 2011 19:38:56 +0000

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!

By: Worth the walk « Myopic Life

Worth the walk « Myopic Life — Fri, 24 Jun 2011 04:43:08 +0000

[...] out now to grab some delicious Hokkien mee / char kuey teow / grilled kebobs + fresh fruit juice in a [...]

By: Perverted Old Glutton Goat Pete

Perverted Old Glutton Goat Pete — Mon, 08 Nov 2010 07:15:33 +0000

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.

By: Perverted Old Glutton Goat Pete

Perverted Old Glutton Goat Pete — Mon, 08 Nov 2010 06:44:31 +0000

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?

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 :)