My first attempt in cooking KL Hokkien Mee

During the National Day holiday, I attempted to cook KL Hokkien Mee as I managed to source for a recipe online. However, I tweaked the recipe alittle in order to suit my family's strange eating habits (e.g. no spice and certain seafood allowed).

So I bought some fat yet flat yellow noodles, fishcakes and two chicken bones from the wet market on the Saturday morning. I always enjoy going to the wet market to get some ingredients instead of the supermarket because their stuff are really fresh. It wasn't difficult to find the yellow noodles. One can get it from the soy beancurd store where they sell almost everything - from noodles to soy beancurd.

I cooked the chicken bones in a pot with two gloves of garlic and a big chunk of ginger and I boiled it for an hour. You can season it with salt after that.

Once it's done, I started my real cooking. I sauteed the fish cake slices and many pieces of mackerel fish meat into the wok for about ten minutes. Scoop it up and set it aside.

Then I sauteed the chopped garlic and pork slices for a couple of minutes before I pour one and a half bowl of chicken stock into the wok. When the stock is simmering, I pour the dark sauce seasoning which comprises of two tablespoons of soy sauce and three tablespoons of dark soy sauce. Let it simmer for a couple of minutes before putting vegetables in. Well, I put in Wong Bok vegetables instead of the cabbage as the former was available in my fridge. When the stock starts to boil again, I pour my noodles in and cover it for about 15 minutes. After that, I pour in the fish meat and the fish cakes slices into the wok and cover it again.

You can put in more dark sauce if you prefer your Hokkien noodles to be darker in colour.

This is my plate.

Somehow, when I ate the noodles, the vegetables dissolved without any reason so I reckoned that I will put in more vegetables in future. But overall, the noodles was really good. I guess the trick is the chicken broth. However, I need to put more broth into the noodles in order to prevent the noodles from absorbing the stock instantly.