The first time I tried this was from a street hawker in SS2, Petaling Jaya in Malaysia. It was night with few lighting, it was on a street and all I can see is this noodle drenched in a really dark sauce. The sauce was so dark to the point you cannot distinguish what meats and vegetables are used in the dish, there was no colour variation on the dish at all but trust me the looks do not do justice at all to how it tasted, it was so good! Like any other noodle dishes in Malaysia. This is one of the examples of a good dish but lacking on presentation.
Hokkien mee is a type fried noodles cooked in Hokkien style; It is a popular noodle variant in South East Asian countries like Malaysia and Singapore. There are two type of Hokkien mee which is Hokkien hae mee (Hokkien prawn noodles) and Hokkien char mee (Hokkien fried noodles). While Hokkien hae mee is popular in Singapore, Hokkien char mee on the other hand is popular in Kuala Lumpur and surrounding areas it is made out of thick yellow noodles cooked in a thick dark soy sauce together with very crispy pork pieces, squid, fish cake and cabbage.
A really good example of the awesomeness of Malaysian street food, definitely a must try dish.
500g Hokkien noodles, blanched to loosen
300g of pork belly or pork cheeks, sliced into small cubes
3 large squid tubes, sliced into squares
1 cup fish cakes, sliced
6 cloves of garlic, minced
1/2 head medium cabbage, sliced
3 tbsp oil from fried pork (see below)
1/3 cup dark soy sauce
1 cup pork stock
1/2 tbsp brown sugar
1 tbsp cornstarch diluted in 2 tbsp water
freshly ground black pepper
1. Rub pork pieces with salt and freshly ground black and set aside for 30 minutes.
2. Place pork in a wok filled with 1 cup of water. Cook in high heat uncovered, once liquid is reduced to 1/2 a cup, set aside liquid and add 1 tbsp of oil in the wok. Cover the wok and let it fry on its own oil, turning over occasionally until crispy. Remove pork pieces and set aside.
3. Scoop out oil from wok and only retain 3 tbsps. Add squid, stir fry for a minute. Remove squid and set aside.
4. Add fish cakes and stir fry for a minute. Remove fish cakes and set aside.
5. Add garlic and sauté until golden brown, and then toss in the noodles and cabbage. Stir fry for a minute then add dark soy sauce, pork stock and the reduced stock on step 2, stir continuously for 3 minutes.
6. Add the diluted cornstarch, sugar, pork pieces, squid and fish cakes. Mix until sauce becomes thick, season with freshly ground black pepper.