malaysian noodles

Hokkien Char Mee

Serves: 2

INGREDIENTS:

400g thick Hokkien noodles
100g pork belly, skinned and finely sliced
6 medium prawns, shelled
40g white cabbage, sliced
2 tbsp crispy pork lard cubes (crackling)
1 tsp chopped garlic
2 tbsp pork lard (or vegetable oil)

Marinate:
¼ tsp salt
1 tsp cornflour
¼ tsp bicarbonate of soda
1½ tbsp water

Sauce:
1 cup warm water or fresh chicken stock
1 tbsp oyster sauce
½ tbsp light soy sauce
1 tbsp dark soy sauce
½ tbsp thick soy sauce (sub: kicap manis/sweet soy sauce)
¼ tsp sugar
½ tsp sesame oil
Dash of white pepper

METHOD:

  1. Combine the pork and prawns with the marinate ingredients, leave for 15 minutes.
  2. Prepare the noodles as per instructions, then rinse and drain well.
  3. In a bowl, mix all the sauce ingredients together.
  4. Place a wok on the highest heat possible. Once smoking hot, add 1 tbsp lard/oil.
  5. Stir fry the pork and prawns until just cooked through. Add the other 1 tbsp lard/oil and the chopped garlic. Fry until lightly golden and fragrant.
  6. Add the drained noodles and give everything a good stir before adding the prepared sauce.
  7. Bring to a fierce boil. Reduce the sauce by half before adding the cabbage.
  8. Continue to stir fry until gravy is thick and glossy and coats the noodles.
  9. Just before serving, toss through the crispy pork lard cubes (crackling).
  10. Serve immediately with some sambal belacan, or pickles green chilis, on the side.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Lor Mee 卤面 (Braised Pork Noodles)

Serves: 4

INGREDIENTS
4 portions thick Hokkien noodles
1 cup beansprouts

Braised Pork & Gravy:
400g pork belly (skin-on, cut into 2 pieces)
4 dried shiitake mushrooms
5 eggs (4 boiled and peeled, 1 lightly beaten)
4 thick slices of ginger
1 tsp five-spice powder
2 cinnamon stick
2 whole star anise
4 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp oyster sauce
1½ tbsp sugar
½ tsp ground white pepper
1 tsp salt, or to taste
¼ cup tapioca/potato/corn starch mixed with 100ml water

Essential Toppings:
Chinese black rice vinegar or Chinkiang vinegar
4-6 garlic cloves, crushed/grated
Fresh red chilis, sliced
Fresh coriander, finely chopped

Optional Toppings:
Fried fish cake, sliced
Deep fried battered fish, chopped
Deep fried Shallots
Fried wontons
Fried wonton skins
Ngoh Hiang/Lor Bak, sliced

METHOD:

  1. In a large stock pot, bring 2 litres of water to a boil. Stir in the dark & light soy sauces, oyster sauce, five-spice, cinnamon, star anise, sugar, and ground white pepper. Add the pork, dried shiitake mushrooms, and bring to a boil before reducing the gravy to a steady gentle simmer. Cover the pot with a lid and simmer till the pork is fork tender (between 1 and 1½ hours).
  2. 20 mins before the pork is done, add the peeled boiled eggs to the pot.
  3. When the pork is tender, remove the meat, eggs, and mushrooms. Fish out the cinnamon sticks, ginger, and star anise, then check the gravy for seasoning before bringing it back to a lively simmer.
  4. Mix the tapioca/potato/corn starch with 100ml water to make a slurry, then stir into the gravy to thicken. Bring back to a simmer.
  5. Whilst gently stirring the gravy, slowly drizzle in the beaten egg. Leave on a slow simmer.
  6. Thinly slice the rested pork and mushrooms. Cut the eggs into halves. Mix the crushed garlic with some neutral oil to make a paste.
  7. Cook the noodles according to packet instructions and set aside.
  8. Decant half the gravy into a second pot. Bring to a boil before adding the noodles and beansprouts. Braise the noodles for a couple of minutes before dividing them into individual bowls. Ladle over extra gravy.
  9. Top with the sliced pork, mushrooms, and eggs. Add any of the optional toppings (I recommend adding at least one).
  10. Garnish with the garlic paste, chillies, and coriander. Drizzle black vinegar to taste.
  11. Serve immediately.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here