KL Hokkien Mee

Chinese
Mains
Noodles
Pork
Seafood

Easy Level:

Cook Time:

Servings:

3-4 Pax

KL Hokkien Mee as our new hangover food? Say less.

Famous for their wok-fried noodles, we visited Ipoh Tuck Kee in Malaysia and tried some of their signature Zi Char noodle dishes!

Not to be confused with Singapore Hokkien Prawn Mee, KL-style Hokkien Mee consists of thick yellow noodles (also known as Tai Lok Mee) smothered with dark savoury soy sauce, mixed with succulent juicy pork and seafood, and crispy pork lard.

As one of Malaysia’s must-try street food, expect plenty of smoky “wok hei” from this comforting stir-fried noodle recipe!

 

📍 Ipoh Tuck Kee

84-G, Jalan SS 21/39, Damansara Utama, 47400 Petaling Jaya, Selangor, Malaysia

Opening hours: 12pm-3pm; 5pm-12am Mon-Fri | 12pm-12am Sat-Sun

 

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Ingredients

Adjust Servings
US / Metric
0.00
g
g
Tai Lok Mee
0.00
g
g
Tai Lok Mee
0.00
Prawns
0.00
Prawns
0.00
small Squid
0.00
small Squid
0.00
g
g
Clams
0.00
g
g
Clams
Salt to taste
Salt to taste
0.00
tbsp
tbsp
Pork Lard
0.00
tbsp
tbsp
Pork Lard
0.00
g
g
Pork Belly
0.00
g
g
Pork Belly
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
g
g
Cabbage
0.00
g
g
Cabbage
0.00
g
g
Xiao Bai Cai
0.00
g
g
Xiao Bai Cai
0.00
tbsp
tbsp
Dark Caramel Sauce
0.00
tbsp
tbsp
Dark Caramel Sauce
0.00
tbsp
tbsp
Sole fish powder
0.00
tbsp
tbsp
Sole fish powder
0.00
ml
ml
Pork stock
0.00
ml
ml
Pork stock
Crispy pork lard
Crispy pork lard

Steps

1

Process prawns and squid.
Process prawns and squid.
Mark as completed

2

Slice cabbage, half xiao bai cai and pork belly.
Slice cabbage, half xiao bai cai and pork belly.
Mark as completed

3

In a wok, add 2 tbsp Pork lard, add in prawns season with salt, fry until 80% cooked and set aside.
In a wok, add 2 tbsp Pork lard, add in prawns season with salt, fry until 80% cooked and set aside.
Mark as completed

4

Add in squid, season with salt and quickly stir fry and set aside.
Add in squid, season with salt and quickly stir fry and set aside.
Mark as completed

5

In the same wok, add in 1 tbsp more pork lard, add pork slices, season with salt. Stir fry until charred, add in garlic.
In the same wok, add in 1 tbsp more pork lard, add pork slices, season with salt. Stir fry until charred, add in garlic.
Mark as completed

6

Add in cabbage, clams and stock. Bring to boil and add in noodles.
Add in cabbage, clams and stock. Bring to boil and add in noodles.
Mark as completed

7

Season with Dark caramel sauce, Sole fish powder. Mix well.
Season with Dark caramel sauce, Sole fish powder. Mix well.
Mark as completed

8

Cover and simmer for about 1 minute.
Cover and simmer for about 1 minute.
Mark as completed

9

Add xiao bai cai and seafood back in and stir fry.
Add xiao bai cai and seafood back in and stir fry.
Mark as completed

10

Plate and garnish with crispy pork lard.
Plate and garnish with crispy pork lard.
Mark as completed

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