Tai Lok Meen (Hokkien Mee)

27 Oct

i had a craving for tai lok meen for the longest time.
and whenever i think about this noodles.
i think about my dad.
and how much he loves this.
or how he would rather sit in a coffee shop in KL while we shop
just so he could order a plate of the best tai lok meen ever.
and slowly enjoy it for the night.
it makes me smile. and it makes me wanna spend more time with my family (:

so i’ve been looking around and I found the recipe on my love.my food
and it looked really yummy.
i went to BoxHill to buy the ingredients
and got down to cooking it for dinner tonight!
and boy was I a happy girl.
it wasn’t as yummy as the one in KL
but it was YUMMY enough! hehe
We enjoyed it so much we almost finish the whole pot. haha

so here’s the recipe!
give it a go cause it was really easy to cook it.
and it was really yummilicious!

ingredients :

1 packet (500g) of thick yellow noodles (hokkien noodles)
200g pork meat, sliced thinly
8 prawns, deveined and sliced into half length wise
2 tablespoon sesame oil
green vegetables (of your choice), washed and cut into 1 inch pieces
pork fat, cute into cubes and deep fried
8 cloves garlic, chopped
500ml stock (see tips below)
1 tablespoon of light soy sauce
3 tablespoon oyster sauce
3-4 tablespoon dark soy sauce (the thick kind, could add more if you want it darker)
salt
pepper


( the perfect serving: noodles, veg, pork and lard (: )

Steps :

1. Marinade the pork slices and the prawn with sesame oil, salt, pepper and a couple of pinches of sugar for 30 mins.

2. Heat up a cup of oil in a wok and deep fry the pork fat that were cut into cubes.
Once cooked, separate the oil and the lard, and keep about 3 tablespoon of the oil.

3. Briefly stir fry the pork and prawns and dish out, leave aside.

4. Add the garlic into the wok and fry till fragrant.
Add the yellow noodles, light soy sauce, dark soy sauce and oyster sauce.
Add the pork and prawn cooked previously and add the stock.
Cover with the lid and allow it to boil for 5 mins.

5. Put in the vegetables and cook it for a while.

Dish out and add lard onto noodles to give it the extra OOMPH! (:

and to make it even better.
have it with sambal blachan! (:

i used this! it’s super good and spicy! haha

ENJOY! (:

Tip : For the stock, I kept the prawns shells used in the dish
and fried them till it has colour (smashing the prawn heads to get every goodness out)
and pour 500ml of boiling water into the pot.
Allow it to boil for 10-15mins.
Strain the liquid and reserve for later use (:
that way you’re not wasting anything!

 

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8 Responses to “Tai Lok Meen (Hokkien Mee)”

  1. lolitapop October 27, 2009 at 10:55 pm #

    this looks great! am gonna try it! will it taste v different without the pork lard cubes? cos im not sure where to get that from! also, the ‘thick’ dark sauce, it’s not the sweet dark sauce right?

    • liannelow October 27, 2009 at 11:55 pm #

      Thanks dearie! hehe (: it doesnt taste very different. the lard just gives it an edge! im quite sure u can buy pork ft and deep fry it. haha but without it it’s fine too!
      as for the thick dark sauce it’s the same kind u use for chicken rice. not the sweet one though! (:

  2. liannelow October 28, 2009 at 5:39 am #

    hehe thank u! (:

  3. Anonymous October 29, 2009 at 9:23 am #

    Kor:
    Oh good lord! I’m hungry, and I’ve only one option for tonight: vegetarian! =(

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