Make your contribution to the project, add an article. Find out how

Hokkien mee

From Mycitycuisine.org
Jump to: navigation, search
Hokkien.jpg

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.

There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.

Hokkien char mee is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy.


Photo Gallery

To add a photo, please follow this submit form.



References

Hokkien mee, en.wikipedia.org

Hokkien Char Mee (Fried Black Noodle Malaysia Style), www.myasiankitchenny.com

* Hokkien Char Mee, www.flavorexplosions.com