Comments on: Hokkien Mee

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!