KL Hokkien Chicken & Shrimp Noodles. KL Hokkien Mee is one of the most famous dishes within the Chinese community in Kuala Lumpur. KL Hokkien Mee recipe – This dish is famous for the dark, fragrant sauce that the noodles are braised in. KL Hokkien Mee, the 'black Hokkien mee' is one of the most famous dishes in Kuala Lumpur within the Chinese community in Kuala Lumpur.
Learn how to make these easy restaurant-style fried. KL black Hokkien mee is a favorite by many in Malaysia and Southeast Asia. Add the noodles followed by seasoning and the rest of the chicken stock. You can cook KL Hokkien Chicken & Shrimp Noodles using 21 ingredients and 5 steps. Here is how you achieve that.
Ingredients of KL Hokkien Chicken & Shrimp Noodles
- Prepare 300 g of Chicken Thigh Meat (cut into pieces).
- Prepare 100 g of Shrimp (de-vein).
- It’s 100 g of Fish Balls (halved).
- It’s 100 g of Chinese Cabbage (finely diced).
- Prepare 300 g of Yellow Noodles (washed).
- Prepare 20 g of Garlic (minced).
- You need 20 g of Ginger (minced).
- It’s 4 Tbsp of Schmaltz (see my recipe).
- Prepare 4 of Crispy Chicken Skin (see my recipe).
- It’s of [Marinade].
- Prepare 1 Tbsp of Light Soy Sauce.
- It’s 1 Tbsp of Oyster Sauce.
- Prepare 2 pinches of White Pepper.
- You need 20 g of Garlic (minced).
- It’s 1 tsp of Sesame Oil.
- It’s 1 tsp of Corn Flour.
- You need of [Sauce].
- You need 2 Tbsp of Dark Soy Sauce.
- You need 2 Tbsp of Light Soy Sauce.
- You need 2 tsp of Sugar.
- It’s 2 pinches of White Pepper.
Sadly, my grandfather has passed and I will never have Hokkien Noodles cooked by him again. Everytime I visit Kuala Lumpur (KL), the one dish that I will always look forward to eating is the KL style Hokkien Mee. There are many Hokkien Mee outlets in KL. Many of my childhood Hokkien Mee vendors have died.
KL Hokkien Chicken & Shrimp Noodles instructions
- MARINADE: Add the Marinade to the Chicken and set aside fir 30 minutes. Salt the Shrimp and set them aaside for 30 minutes.
- SEAFOOD: heat 2 Tbsp of Cooking Oil until hot. Stir fry the Shrimp and Fish Ball until they are pink and brown. Remove and set aside.
- CHICKEN: add another 2 Tbsp of Cooking Oil into the same wok and heat it until hot. Stir fry the Chicken until they are brown all over. Remove and set aside.
- NOODLES: next add the Schmaltz in the wok and heat until hot. Sauté the Ginger and Garlic until fragrant. Then add the Noodles and Sauce and mix thoroughly until all the Noodles are coated.
- ASSEMBLE: next, add the Chicken, Shrimp, Fish Ball, Chinese Cabbage and mix well. Serve hit and garnish with Crispy Chicken Wings.
The five that I go to are Aik Yuen, Loong Kee, Ming Hoe, Kim Lian Kee and Sentul Ah Yap. Hokkien mee is a Southeast Asian dish, popular in Indonesian, Malaysian, Singaporean and Thai cuisines, that has its origins in the cuisine of China's Fujian (Hokkien) province. Black Hokkien Mee, Hokkien Fried Noodles, Spicy Chicken Wings, etc. A good plate of fried Chinese noodles isn't just about adding in the right amount of ingredients; but also the way the dish is cooked. Otherwise known as "wok hei" (which literally means "wok breath".