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.