Tuesday, December 3, 2013

Hokkian Mee

250g or 1 serving plate of Yellow Noodle
1 Garlic, finely diced
some pak choi / sawi / beansprout or any vegy you desire
Any meat chicken / seafood or fish cake/ball.
1/2 cup water

2 tbsp of dark soy sauce (sounds like a lot, but this dish is suppose to be dark)
2 tbsp of sweet dark soya sauce
3/4 C (180ml) of chicken stock
2 tsps white sugar
White pepper to taste
1tbsp cornflour + water

Mix the cornflour and cold water in a little bowl until smooth and set aside.

When everything is ready, preheat a wok over a high flame and add about 2 tablespoons oil and heat until smoking.  add the shrimp, fishballs and garlic and fry for half a minute. Toss in the vegy and fry for a further 30 seconds or so.

Add in the noodles and give it a quick toss.

Add the dark soy sauce and sweet thick soy sauce and mix to coat the noodles. Add more dark soy sauce if the colour isn’t dark enough.

Add the chicken stock, sugar, white pepper and fry to combine. Taste the sauce and adjust the saltiness and sweetness to your preference.

Add in the cornflour/water mixture and toss until the sauce has thickened and the noodles are coated in the gravy.

Serve the noodles onto plates and spoon over the gravy.

Happy Cooking!!

delicious but not black enough! duh... :)

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