Monday, December 13, 2010

KL Hokkien Noodles (Halal version) 福建炒麵 (清真版) - "Malaysian Monday 21"


I used to despise Monday but thanks to Malaysian Monday I now embrace it whole heartedly. I have written about KL Hokkien noodles a while back but this halal version is specially made for all my Muslim friends and non pork eaters, hopefully they will be able to enjoy this wicked dish as well.  I have substituted lard with chicken fat and the end result is just as wonderful and seductive. Don't be put off by the chicken fat as you will find out the extra 20 minutes on the treadmill is truly worth the while. This is certainly not the most appealing looking noodle dish around but what it lacks in the look department is surely compensated by its wonderful tastes and aromas.



serves 2 to 3
you'll need;
1 pkt (500 g) of Hokkien noodles*, blanched and set aside
3 garlic cloves, chopped
1/4 of a small cabbage, cut into medium size pieces
6 prawns, shelled leaving tails intact and deveined
1/2 a chicken breast, sliced across the grains**
8 to 10 scallops
1 tbs of oyster sauce
3 tbs of light soy
5 tbs of dark caramel sauce
pinch of sugar
3/4 cup of chicken stock
salt and white pepper to taste
5 tbs of chicken fat and chicken scratching (byproduct of chicken fat making)
sambal belacan  (recipe follows) to serve
* Use the thick fat noodles (dai luk mien) if you are able to obtain that in Malaysia
**marinate chicken with a little salt, sesame oil, white pepper and corn flour

for the sambal belachan;
3 red chilies
3 to 5 bird chilies
1 tbs of toasted belacan* (shrimp paste)
1 tsp of salt
2 tsp of sugar
juice of one lime
Blend everything in a blender and check for seasonings.
*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 10 minutes




Prepare the ingredients.


Saute garlic then add in prawns and chicken and scallops with 2 tbs of chicken fat in a hot wok.




Cook cabbage til wilted and add stock. Remove scallops and set aside.



Add noodles and seasoning, mix well and simmer til noodle is tender.



Tip in the rest of the chicken fat and scatchings, give it a really good stir. Simmer til sauce thicken, noodles will turn darker and glossier too. Return scallops to the wok, mix well and check for seasonings.



Scatter with more chicken scratchings and serve immediately with some sambal belachan on the side.



I will be hosting MMM for the month of December. Please send all your entries to me at sureshchong@yahoo.com. To find out more please click  HERE.

24 comments:

  1. I already need to do an extra 20 minutes on the treadmill! Looks fantastic!!!

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  2. Very dark and seductive indeed just the way I like it lol
    I am glad you are doing a halal version for our muslim friends as this is such a wonderful dish!

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  3. hi tummy..tenguk pun dah terpikat..nampak cantik n bersinar..daya pemikatlah tu..tak rugi singgah dapur u tummy..

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  4. It sure taste good, especially with sambal belacan.

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  5. Oh this is so luxurious with the chicken fat being used. It looks fantastic to me :)

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  6. Gosh, scallops in hokkien noodles?? posh !..

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  7. I wish this is my dinner instead I am having leftover pasta :(
    Love the chicken fat, very naughty!

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  8. I take it you're off the carb-free diet! Always good to see some noodles!!

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  9. My grandma loves cooking with chicken fat and lard too. This must be so tasty!

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  10. WOW! With scallops added this will be very expensive when order in the restaurant. Luckily you shared this recipe. Thanks..looks delicious!

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  11. I have been looking for a plate of goof Kl hokkien noodles in Melbourne but most are really just stir fried hokkien noodles lol
    Looks like I will have to try making this at home.

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  12. you're wrong..this is already looks very appealing to me and making everyone hungry..and the sambal belacan..how could we miss that..

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  13. I am salivating over that photo! Looks so good!

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  14. This rich dish soothes the Monday beast. Love the comment on the chicken fat. What'sanother 20 minutes huffing and puffing?

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  15. How not to drool? With added scallops, bet it's yummy and sambal belachan too! Slurp!

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  16. Looks yummy! A great option can't wait to try this!

    Big hugs!
    B xx
    X

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  17. Another wonderful meal :-) Loving that color from dark caramel sauce..

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    ReplyDelete
  19. this is my forever favourite dish! I managed to eat during last wkend at JB, so yummy!

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  20. wow, chicken fats?! Must be sooo tasty!

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  21. That looks the real deal... I love the addition of chicken fat...

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  22. arghhh u jahat hehehehe..im licking the monitor already.

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