KL hokkien mee

The dark cooking caramel creates a thick, dark sauce that's the perfect marinade for the pork and prawns.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Childhood Fave

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

Ingredients

• 250 g pork fatback, cut into 1-cm cubes
• 100 g pork belly, finely sliced
• 3 garlic cloves, finely minced
• 100 g peeled raw prawns, intestinal tract removed
• 3 leaves wombok, cut into 5-cm pieces
• 250 ml (1 cup) chicken stock, bonito stock or anchovy stock
• 60 ml (¼ cup) Cheong Chan caramel sauce
• 2 tbsp soy sauce
• 1 tsp sugar
• salt and white pepper, to season
• 500 g thick yellow Hokkien noodles
• sambal belacan, to serve (optional)
• lime wedges, to serve

Instructions

1. Place the pork fatback into a small saucepan with 125 ml (½ cup) water and simmer over medium heat for about 30 minutes or until the water is evaporated, the oil has rendered and the pieces of pork fat are crispy. Separate the crispy pork fat from the liquid lard.
2. Heat a wok over high heat and add about 4 tbsp of the pork lard. Fry the pork belly until browned, then add the garlic, prawns and cabbage and toss until the garlic is fragrant. Add the stock, caramel sauce, soy sauce and sugar and bring to a simmer. Taste and adjust the seasoning, it should be very salty.
3. Add the Hokkien noodles and braise in the thick sauce for about 3-4 minutes or until the noodles are cooked. Transfer to a serving plate and serve with sambal belacan and a wedge of lime.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Childhood Fave

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G