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Kuala Lumpur Hokkien Mee

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 30 minsscheduleTotal: 45 minsoutdoor_grillStir-fry
Allergens:warningGlutenwarningFishwarningShellfishwarningSoywarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total
01
Preparation
00:00:23
warningStay safe

Hot oil can splatter and burn skin; stay focused and maintain a safe distance when cutting pork and frying lard.

  • Cut 160g pork fat into even small cubes
  • Put pork cubes into a wok and stir-fry until lard slowly renders out
  • Add 3 cloves of garlic and fry until dark brown but not burnt, then remove
  • Sprinkle with 0.5 tsp salt and mix well
  • Fry pork lard until light golden, remove, then increase oil temperature and flash-fry for about 10 seconds until golden and crispy
  • Remove and set aside with the rendered pork lard
local_fire_departmentMedium-low heat until golden and crispy
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Watch out

Hot lard can splatter violently at high temperatures

add ingredients carefully to avoid burns

Ingredients:pork fat (160 g)Salt (0.5 tsp)
Tools:wok
02
Preparation
00:01:13
warningStay safe

Must use heat-insulating gloves when removing the baking tray from the hot oven to prevent severe hand burns.

  • Place 1 piece of dried sole fish flat on a foil-lined baking sheet
  • Put in the oven and bake at 180 degrees for 8 minutes until crispy and dry
  • Remove and put into a blender, blend into a fine sole fish powder and set aside
local_fire_department180 degree oven
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Watch out

Do not bake the sole fish for too long, otherwise, it will burn and become bitter, ruining the flavor.

Ingredients:dried sole fish (1 piece)
Tools:ovenblender
03
Preparation
00:01:47
warningStay safe

Must wash hands thoroughly with soap after handling raw seafood to prevent cross-contamination.

  • Remove shells and devein 6 prawns, remove cartilage from 1 cuttlefish and cut into pieces and rings
  • After washing, thoroughly pat dry all surface moisture with paper towels
  • Add 0.5 tsp salt, 0.5 tsp pepper, and 1 tsp cornstarch to each, mix gently to season and retain tenderness, then set aside
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Watch out

Seafood surface must be completely dried, otherwise, it will splatter oil and ruin the texture.

Ingredients:Fresh live prawns (6 piece)fresh cuttlefish (1 piece)Salt (0.5 tsp)Pepper (0.5 tsp)all-purpose flour (1 tsp)
Tools:knife
04
Waiting Time
00:02:17
warningStay safe

Wash hands and cutting board thoroughly with soap after handling raw pork to prevent bacterial contamination.

  • Put 150g pork belly in the freezer briefly to firm up, then slice thinly and evenly
  • Place sliced pork in a bowl, add 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp pepper, 1 tsp Shaoxing wine, and 1 tsp cornstarch
  • Mix thoroughly and marinate for 30 minutes
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Watch out

Slice the pork evenly, otherwise, some pieces will cook faster than others.

Ingredients:pork belly (150 g)oyster sauce (1 tbsp)light soy sauce (1 tbsp)Pepper (1 tsp)Shaoxing wine (1 tsp)all-purpose flour (1 tsp)
Tools:knife
05
Preparation
00:02:38
  • Cut 150g white cabbage into pieces, separate stems and leaves of 150g cai xin and cut into sections
  • Put 500g Tai Lok Mee noodles in a bowl, soak in water for 20 minutes to soften, then drain well
  • Mince garlic into 1 tbsp minced garlic and set aside
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Watch out

Do not soak the noodles for too long, otherwise, they will absorb too much water and fail to absorb the subsequent sauce.

Ingredients:white cabbage (150 g)cai xin (150 g)Tai Lok Mee noodles (500 g)Garlic (1 tbsp)
Tools:knife
06
Active Cooking
00:03:10
  • Add 1 tbsp pork lard to the wok and heat up
  • Place 6 prawns into the wok and sear until 70% cooked, remove and set aside
  • Using the same method, stir-fry 1 cuttlefish until 70% cooked, remove and set aside
local_fire_departmentMedium heat until 70% cooked
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Watch out

Sear seafood only until 70% cooked, otherwise, prolonged cooking will make the texture tough and rubbery.

Ingredients:Fresh live prawns (6 piece)fresh cuttlefish (1 piece)
Tools:spatulawok
07
Active Cooking
00:03:25
  • Add 2 tbsp pork lard to the wok and heat up
  • First add 1 tbsp minced garlic and stir-fry until golden brown and fragrant
  • Add marinated pork slices and stir-fry until half-cooked and aromatic
  • Add 150g white cabbage pieces and continue to stir-fry evenly
local_fire_departmentMedium heat stir-fry
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Watch out

Stir minced garlic constantly after adding to the wok, otherwise, high heat will easily burn and bitter it.

Ingredients:pork belly (150 g)white cabbage (150 g)Garlic (1 tbsp)
Tools:wok
08
Active Cooking
00:03:45
warningStay safe

Be careful of scalding steam when lifting the lid; hold the handle securely as the wok is extremely hot.

  • Pour in 400ml chicken stock and 500g Tai Lok Mee, turn to medium-high heat to bring to a boil
  • Sequentially add 3 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp light soy sauce, and 1 tsp pepper
  • Once boiling, cover and braise, opening occasionally to stir and prevent sticking, and adjust taste with 0.5 tsp sugar and 0.5 tsp salt
  • Simmer until the sauce begins to reduce into a thick, semi-moist consistency
local_fire_departmentMedium-high heat braising
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Watch out

Must open the lid and stir occasionally during braising, otherwise, the sauce will dry up and easily burn at the bottom.

Ingredients:Chicken Stock or Water (400 ml)Tai Lok Mee noodles (500 g)dark soy sauce (3 tbsp)oyster sauce (1 tbsp)light soy sauce (1 tbsp)Pepper (1 tsp)sugar (0.5 tsp)Salt (0.5 tsp)
Tools:wokLid
09
Active Cooking
00:04:21
warningStay safe

Always use heat-insulating gloves when moving hot cooking utensils from the stove to prevent burns.

  • Sprinkle in 2 tbsp sole fish powder and add cai xin stems, stir-fry slowly for 1 minute
  • Return prepared prawns, cuttlefish, and cai xin leaves to the wok, toss and stir-fry evenly
  • Finally, add the crispy pork lard cubes, toss well, and it's ready to serve
local_fire_departmentMedium heat stir-fry
lightbulb

Watch out

Stir in sole fish powder quickly after adding, otherwise, it will clump and affect the texture.

Ingredients:dried sole fish powder (2 tbsp)cai xin (150 g)Fresh live prawns (6 piece)fresh cuttlefish (1 piece)pork fat (160 g)
Tools:spatulawok

groceryAll Ingredients

pork fat160 g
Salt1 tsp
dried sole fish1 piece
Chicken Stock or Water400 ml
fresh cuttlefish1 piece
Fresh live prawns6 piece
Pepper1.5 tsp
all-purpose flour3 tsp
pork belly150 g
oyster sauce2 tbsp
light soy sauce2 tbsp
Shaoxing wine1 tsp
dried sole fish powder2 tbsp
cai xin150 g
white cabbage150 g
Tai Lok Mee noodles500 g
dark soy sauce3 tbsp
Garlic1 tbsp
sugar0.5 tsp

blenderAll Tools Needed

wokovenblenderknifespatulaLid