Put your hands up if you are a hokkien mee lover! Undoubtedly, hokkien mee is a favourite among foodies in Malaysia and has brought everyone together. However, Malaysians are arguing over what it is actually called due to these reasons.
1. KL’s Charcoal-fried Hokkien Mee
Typical KL Hokkien mee chef’s incorporates lardoons, plus other condiments to make their rendition lip-smackingly delicious. The thick yellow noodles drenched in generous amount of dark soy sauce with pork, shrimps, squid, fish cake, pork’s liver and cabbage as the main ingredients are stir-fried using strong charcoal fire. Glistening with lard, the mouth-watering Hokkien Mee usually has a unique “burnt” fragrance served with perfectly-balanced flavours from its soy-garlic-lard flavourings. This glossy-dark and incredibly aromatic noodle is traditionally garnished with lime or sambal belachan on the side to zap the oiliness.
2. Penang Hokkien Mee aka Prawn Mee
Penangites introduced their Hokkien mee as a simple bowl of blanched noodles or rice vermicelli complement well with succulent peeled prawns, fried shallots, water convolvulus, bean sprouts, sliced pork and hard-boiled egg. As imposed by the name, the slurp-worthy broth is boiled for hours with prawn heads and shells in it, creating a full-bodied soup stock with a strong aroma of prawns to wow your taste buds. Locals are likely to add a spoonful of sambal to give the soup some added kick. Not forgetting to customize your dish with extra toppings like fish balls, braised pork intestines and pork ribs to add up immense layer of flavour and texture.
3. Triang Hokkien Mee
There are only few things in life better than a bowl of authentic handmade noodles. If you haven’t yet made a pilgrimage to Triang, a town in Pahang, it’s time to experience the pleasure of slurping the tender, hand-pulled noodles. Local chefs never fail to incorporate the signature homemade flat noodles of Triang into their menu. The fresh noodles are free from any alkaline taste, usually cooked in traditional style as Hokkien mee with slippery texture drenched in dark sauce rich in pork flavours.
Homemade noodles are undoubtedly healthier complemented with an ideal balance between soft and chewy. When the properly-constructed noodles added to the broth, stewed with tomatoes for its complementary sweet and sour flavours, the salivating Loh Mee is ready for your growling stomach.
