Comments on: Hokkien Mee

By: chinchyesek

chinchyesek — Sun, 15 Feb 2009 17:49:54 +0000

Sambal Belacan recipe, Jessica, sure you wouldn’t want to pound with shallots and garlic additionally? Had seen it being made using fresh red chillis AND fresh red Thai bird’s eye chillis in the proportion of how hot is required, also seen belacan wrapped in aluminium foil and toasted dry in a frying pan or over a naked gas flame. I prefer to eat this with nasi lemak with some fresh pineapple and cucumber, the flavours seem to complement one another.

By: chinchyesek

chinchyesek — Sun, 15 Feb 2009 14:08:12 +0000

When a youngster in KL, there’s a hawker stall in Bukit Bintang that made very good Hokkien mee
with fats galore, probably don’t wanna to eat too much of it now ‘cos don’t wanna be a candidate for CHD!!

By: Anthony

Anthony — Fri, 09 Jan 2009 07:39:07 +0000

The brand of cooking caramel or thick soy sauce as shown in the pic ‘Cheong Chan’ is available at the Heng Long Market on 104 Ave in Surrey. There are other brands like ABC but they are too sweet.

By: Elin

Elin — Tue, 02 Dec 2008 06:44:42 +0000

The pork fat oil is the best! I am salivating juz looking at the pixs ;p

By: HN

HN — Tue, 23 Sep 2008 20:06:20 +0000

Thanks for sharing this! I am looking for for this recipe for quite a while :) Have a pleasant day!

By: mammaviv

mammaviv — Mon, 10 Mar 2008 20:31:31 +0000

Hi Jess,
Thanks for the reply. I can’t wait to try this.
Greetings from Norway, Mammaviv and her boys :)

By: suanne

suanne — Mon, 10 Mar 2008 17:29:34 +0000

Hi Ryeo, I’ve seen that in Great One Supermarket in Richmond. You can try Great Two Supermarket on Kingsway.

By: jessc

jessc — Mon, 10 Mar 2008 17:24:43 +0000

Hi,

I would go with :
2-3 tbsp of dark soy sauce (for the caramelization, this is done because we dont have the “big” fire to cook this dish)
1-2 tbsp of oyster sauce
1-2 tbsp soy sauce
1-2 tbsp dark soy sauce for later
3-4 bowls of water
2-3 tbsp of sugar
salt to taste
the recipe is for 2 packs of noodles

Sambal belacan for hokkien mee
belacan (comes in a size of a butter block)
fresh chili
dried chili
how to:
slice belacan into thin slices, pop the slices intp toaster and toast, say 5 -10 min, depends on how thin your slices are, you dont want to burn them. I would suggest plugging the toaster outside and wait for a windy day and do this oustside :)
1 thin slice of toasted belacan
6-8 fresh chili
4 dried chili (soaked in hot water)
pound chili and belacan. squeeze a bit of lime before you serve chili. enjoy!

By: mammaviv

mammaviv — Sun, 09 Mar 2008 22:00:34 +0000

Hi Suanne and Ben,
HEllo from Oslo, Norway.
Thanks for sharing such a scrumptious looking dish. I can’t wait to try it soon, but I’m just wondering what proportion of soysauce, oyster sauce and dark soya sauce was used in the recipe? Is it mostly oyster sauce or soysauce?

Also, do you have a good sambal belacan recipe to share?

Thanks,
MammaViv

By: ryeo-burnaby

ryeo-burnaby — Sun, 09 Mar 2008 19:57:53 +0000

Looks Good!!! Where do you get the cooking caramel? I never see it at T&T….

Thanks!