KL Black Hokkien Mee (黑面)

I love my KL Black Hokkien Mee.  I think they call it Or Mee aka black noodle (黑面).  My favourite one used to be a stall just outside Chow Yang Restaurant.  That is also my first taste of this noodle and I fell in love with it ever since.  It was sinfully delicious, loaded with lots of lard which is a rare find in Singapore these days.   I still remember how KC will bring me a packet to our hotel when we don't have the time to go there to eat.    

Then the stall disappeared and my next alternative was at an alley just opposite Petaling Street.  Though it is not as good as the one I had my first taste but it was good enough to satisfy my appetite.  

There isn't any good alternative source from the Damansara area and it is a pity.   I tried replicating this dish but I was too lazy to fry the lard to make this a more authentic dish.

Overall, I think the black sauce, the lard and the wok heat definitely makes this dish a total winner which is hard to replicate unless I have an industrial food burner.

So for now, let’s just settle for this.

What you need:

500g yellow flat noodle
lean pork, sliced

prawn, deshell and devein

2 small pcs of fish cake, sliced

cabbage, sliced
black sauce
Lard, fried lard (optional)
salt and pepper
3 tsp of minced garlic
1/2 - 1 cup Chicken or pork stock

Method:

Marinate prawns with sesame oil and pepper.  Set aside

Marinate pork with 1 tsp of soya sauce, pepper and 1 tsp of corn starch.  Set aside.

Heat wok till very hot.  Add in oil or lard, wait till smoking hot and add in garlic.  Stir fry till fragrant and add in noodle.  Mixed evenly and then add in 1/2 - 1 cup of chicken stock.  Depending how wet you wanted it to be.

Make a well in the noodle and add in pork and stir fry till it is cooked.   Push aside.

Add in prawns and stir fry till cooked.

Next add in fish cake slices and vegetable and mixed noodle with meat and distribute evenly.

Add in dark sauce and coat evenly.

Season with salt and pepper according to taste.

How was your mid week so far?  

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.