Friday, March 11, 2011

Hokkien Mee (Hokkien Char) at Yamishu Tea House, Premier 101 Commercial Centre on March 11, 2011 - Fried Hokkien Mee (Hokkien Char) recipe

Simple breakfast: chicken ham, baked beans and chicken sausages without bread:

Yesterday's breakfast and below is today's lunch:

Ordered Fried Hokkien Mee (Hokkien Char) at Yamisu Tea House Premier 101, Kuching on March 11, 2011

Fried Hokkien Mee (Hokkien Char) recipe
By Amy Beh

    • 500g thick yellow noodles
    • 60g pork liver
    • 80g pork
    • 100g pre-soaked cuttlefish, sliced
    • 4-5 medium prawns, shelled
    • 40g cabbage, sliced
    • 1-2 tbsp pre-fried pork lard cubes (chee yau char)
    • 1 tsp chopped garlic
    • 1 tbsp oil
    • 1 tbsp lard
    • 400ml fresh chicken stock

    Seasoning (A)

    • ¼ tsp salt
    • 1 tsp cornflour
    • 1½ tbsp water


    • 1 tbsp oyster sauce
    • 1½ tbsp light soy sauce
    • 1 tsp thick soy sauce
    • ¼ tsp chicken stock granules
    • ¼ tsp sugar
    • Dash of pepper
    • Dash of monosodium glutamate
    • ½ tsp sesame oil

    Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.

    Combine pork, pork liver and seasoning (A), and set aside for a while.

    Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.

    Put in the noodles, cover and allow to simmer for 2-3 minutes.

    Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.

    Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately.

Special thanks/credits to and recipe source taken from:


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