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Saturday, March 26, 2016

KL Hokkien Mee/Stir Fried Thick Noodle/吉隆坡大碌面




This thick noodle is particularly famous in Kuala Lumpur, known to be cooked in super high heat charcoal, used to be my favorite choice for Dai Chao (Hawker stir-fried food).

I have been craving for this noodle for sometimes, so much so that I actually went to buy pork belly to make the crispy pork lard that, in my opinion, is essential for this noodle dish.

It is not easy when you can't just pick up the car key and head out for something you like on the street!

Note: The original recipe was posted on 10/9/2012, I even took the trouble to make the lard and crispy pork lard. The taste of that attempt was good but still lack the umami that this noodle is supposed to have, it also has a hint of sourish, which is not supposed to be there in the dish. 

I tried a few more rounds and figured that the issues was with the Udon noodles and the shop bought chicken stock that I used. Udon noodle is too chewy for this dish and gave a funny, tart taste to the dish and the shop bought chicken stock is not helpful either, there is something in the chicken stock that does not belong to Asian dishes.  

I remembered seeing a bottle of plaice powder at a hawker stall that serves KL Hokkien Mee back in Malaysia, since I have homemade plaice powder , I used it to season the sauce and used fresh thick shanghainese noodle to make this dish, and guess what? 

BINGO! It tasted exactly the way it should be! Full of layers of flavours and fragrance!


这款大碌面(就是粗面条的意思)在吉隆坡是很出名的一个大排档炒面,最有名的几家都是用炭火炒的,火候特别足,味道特别香,是我很喜欢的面食之一。

前阵子不晓得为什么一直想着要吃这款炒面,而这款炒面好吃不好吃很主要的就是一定要有猪油和猪油渣,所以为了要做这个炒面,我还特别买了五花肉,熬制了一小盘的猪油渣。所以这盘面可真是不容易啊!

注:原食谱与2012年9月10日创作,味道虽然不错但汤汁带有微微的酸味,而且当时用的乌冬面在口感上也太过有嚼劲,为了解决这两个问题,我后来又试了几次,发现问题出在用的乌冬面和市售鸡汤。乌冬面做好后会有微微的酸味,市售的鸡汤作为中式食谱的高汤稍微缺乏那么一点鲜味。

后来有一天我记起在吉隆坡一个大排档吃饭时看见过炒粉的摊子里摆着一罐左口鱼粉,左口鱼不就是大地鱼么?吉隆坡是当年下南洋的广东人聚居地,很多餐厅的大厨都是广东籍人士,所以吉隆坡有名的炒面用大地鱼粉调味是绝对有可能的哦!

后来我把面条换成上海粗面条,又把高汤换成清水加一小勺自制的大地鱼粉,制作的时候厨房里就有了大排档特有的香气,我马上就知道,我这次猜对了哦!做好一入口,我好想大喊一声, 告诉大家:“就是这个味道啦!”

Ingredients:(2 servings)
225 gm / 1/2 packet of thick noodle
1 1/2 cup water
2-3 Shrimps
2-3 fish ball(sliced)
1 piece of chicken or pork(Thinly slice and marinate with some pepper powder, salt and sesame oil for 20 minutes
1 small bunch of chinese mustard green/Choy Sum or cabbage (cut into 2 inches in length)
1 tsp of Plaice powder 
1 tsp Fried Shallot slices
1 tsp Crispy Pork Lard (Chu Yao Zha)
1 tbsp Pork Lard
1 tbsp Minced garlic
1 tsp corn starch

Seasoning:
2 tsp Oyster Sauce
1/2 tsp Sugar
1 tbsp Dark/sweet soy sauce
1 tsp Soy Sauce (or to taste)

材料:
1 包 上海粗面条
1 1/2 杯清水
2-3 只虾
2-3只鱼丸 (切片)
1 小块 鸡肉/猪肉 (切片加点盐,胡椒粉和麻油腌20分钟)
1 小把 菜心/或者包菜切片
1 tsp 葱酥/炸葱头片
1 tsp 猪油渣
1 tbsp 猪油
1 tbsp 蒜蓉
1 tsp 芡粉

调味:
2 tsp 蚝油
1/2 tsp 糖
1 tbsp 老抽/黑酱油
1 tsp 酱油 (或适量)


This is my secret ingredient,place powder.
这就是我的秘密武器啦!





1. Bring a pot of water to boil, and cook the noodle until half cooked.

2. Heat up 1 tbsp of pork lard and some oil in a wok, stir in minced garlic and cook until fragrant.

3. Add fish ball and chicken/pork, stir until the meat changes color, add stock/water and plaice powder, bring to boil.

4. Add noodles and continue cooking for a few minutes until noodles become soft.

Note: If you use udon noodle, cook a little longer time, otherwise, reduce cooking time and stock/water accordingly, depending on the kind of noodle you choose.

5. Mix 1 tsp cornstarch with 1/2 cup of water. Season with soy sauce, dark soy sauce and sugar, add shrimp and vegetable.

6. When the shrimp turned red and is cooked, add cornstarch water, when the gravy thickened. It is time to serve.

1. 首先把材料都准备好,煮滚一锅水,把面条烫至半熟。

2. 锅里下 1 tbsp 的猪油和少许的食油,把蒜蓉爆香。加入鱼丸和肉片炒香,倒入清水和大地鱼粉,煮滚后把面条加入继续焖煮至面条变软,这个过程大约5 分钟,如果是乌东面可以久一点,粗面条时间和高汤请酌量减少。

3. 把芡粉和半杯水混合备用,加入酱油,老抽,糖,虾和青菜翻匀。

4. 焖煮至虾熟透了,加入芡水,当汤汁变浓稠,就可以熄火。

Sprinkle some fried shallot and crispy pork lard before serving.
吃之前撒上猪油渣和葱酥。

I sometimes like it with a little bit of sambal belachan.




中文-- 福建大碌面

6 comments:

  1. Torviewtoronto。。yeah。。its a taste of my home country!

    ReplyDelete
  2. never heard of thick noodles....but it looks awesome delicious!

    ReplyDelete
    Replies
    1. oh it is particularly famous in Malaysia... this dish is very tasty.. worth trying!

      Delete
  3. Hello dear...how are you???

    I love Hokkien Mee...but with the normal yellow noodle. Yours looks soooo inviting! Hope all is well with you dear! :)

    ReplyDelete
    Replies
    1. Hi there... I am good!! busy with the little one... :)

      I loveeeee Hokkien mee... and miss the one in KL so much..

      Delete

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