2 Ingredients Simple Char Siu Recipe

Char Siu or BBQ cooked pork is a famous dish back in Malaysia. After moving to Sydney, however, it is difficult to find good char siu that is cooked to our liking. The char siu that we usually have here is of the Hong Kong origin, where the skin is reddish and BBQ-ed evenly with no charred edges. What we love about the char siu from back home is the slightly charred outer layer and the shiny and sticky caramelised skin that bursts into a multitude of sweet and savoury flavour with every bite. Yes, we love that layer of unhealthy carbon on the skin that gives it a slight crunch and even a little bitterness. Yum! So, what do we do in the absence of good char siu? We make them ourselves of course!

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Char Siu Chicken

Now by default, char siu refers to BBQ pork, but during my moment of cravings, I didn’t have pork at home so I replaced that with chicken thigh. This recipe works for both pork and chicken, so feel free to use the meat of your liking. :) This recipe is so simple that anyone, and I mean anyone, can cook this! It’s a short cut way to making yummy char siu without remembering complicated ingredients or steps. This recipe only calls for two ingredients. Yes, only two! That’s not including the meat, just to be technically correct. Are you ready for the simplest recipe ever? :)

Ingredients:

  • 2 tbs Hoisin sauce
  • 2 tbs Char siu sauce
  • 600g Meat of your choice (pork belly, chicken thigh, preferred)

hoisin-sauce51CWiIdA27L

Steps:

1. If using pork belly, remove the skin and cut it into fillets about 2-3cm wide. If using chicken thigh, remove bones and skin.

2. Using the ratio of 1:1, mix the hoisin sauce and char siu sauce with the meat in a bowl/plate and cover with cling wrap. Make sure the mixture is thoroughly mixed and rubbed into the meat.

3. Leave to marinade in the fridge overnight.

4. On day of cooking, preheat oven to 180C.

5. Place marinated meat on baking tray, making sure they lie flat and not overlap each other. Make sure all the remaining sauce is poured in as well.

6. Bake for 20 minutes at 180C, then increase to 250C on grill mode (heat from top only) and grill for 5 minutes or until charred edges appear.

7. Remove from oven and leave to rest for 10 minutes before slicing.

8. Serve with cucumber and tomato slices.

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Hot from the oven

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Easy Homemade Char Siu

Easy Homemade Char Siu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 3-4
Ingredients
  • 2 tbs Hoisin sauce
  • 2 tbs Char siu sauce
  • 600g Meat of your choice (pork belly, chicken thigh, preferred)
Instructions
  1. If using pork belly, remove the skin and cut it into fillets about 2-3cm wide. If using chicken thigh, remove bones and skin.
  2. Using the ratio of 1:1, mix the hoisin sauce and char siu sauce with the meat in a bowl/plate and cover with cling wrap. Make sure the mixture is thoroughly mixed and rubbed into the meat.
  3. Leave to marinade in the fridge overnight.
  4. On day of cooking, preheat oven to 180C.
  5. Place marinated meat on baking tray, making sure they lie flat and not overlap each other. Make sure all the remaining sauce is poured in as well.
  6. Bake for 20 minutes at 180C, then increase to 250C on grill mode (heat from top only) and grill for 5 minutes or until charred edges appear.
  7. Remove from oven and leave to rest for 10 minutes before slicing.
  8. Serve with cucumber and tomato slices.

There you have it! Super easy char siu recipe, passed down to me by dear grandma. Always remember the ratio 1:1 and you won’t go wrong! I’ve never tried it with other brands of sauce but if you have, do share your experience with me. I hope you enjoyed this simple dish as much as I did!

Home Made Yong Tau Foo

Sorry for the longest hiatus! I can’t believe I have neglected my blog for almost 2 months now, longest ever. I suppose life with a young kid and a full-time job doesn’t leave you with much free time for anything else! Anyway, I would just like to document a very proud attempt I did a few weeks back due to a certain craving for … Yong Tau Foo! If you don’t know what that is, it’s basically a Chinese dish of tofu stuffed with fish paste. Over the years, we have improvised and stuffed fish paste in everything that can be stuffed (LOL) such as chillies, eggplant, bitter gourd, bean curd sheets, you name it! Living in Sydney, Yong Tau Foo (YTF) is hard to come by unless you make it yourself. So when I saw pictures of friends making YTF on Facebook, I told myself that I just had to make it too! The hardest part about making YTF is really getting the right texture, consistency and taste for the fish paste. For this experiment, I applied the tips from my dear grandma who still makes YTF paste by hand! I hope you enjoy the recipe as much as I did! :)

Yong Tau Foo

Yong Tau Foo

Ingredients:

  • 500g mackerel fish
  • 50g minced pork (optional)
  • Fried tofu puff
  • Sliced bitter gourd
  • Bean curd sheets
  • Chillies
  • Salt
  • Pepper
  • Oil for frying

Sauce:

  • Hoisin sauce
  • Oyster sauce
  • Chilli sauce
Yong Tau Foo

Tofu and everything else stuffed with fish paste

Steps:

1) Remove bones and skin from mackerel, leaving only the fish meat.

2) Place the fish meat on a chopping board and start chopping the fish meat until it becomes a sticky paste. (You could also use food processor to save time).

3) Halfway  chopping, add in a pinch of salt and pepper to the mix. If the paste becomes too sticky, occasionally sprinkle the mix with some salt water.

4) If you’re using minced pork, add in the minced pork to the mix as well.

5) Once the paste comes together, form it into a ball and throw it into a big bowl. Continue doing for a few times, for this is believed to make the texture more bouncy.

6) Now the hard part is done, and the fun part begins! Start stuffing the tofu with the fish paste. Slit the centre of the tofu enough to stuff in the fish paste.

7) Continue stuffing other vegetables you have: chillies, bitter gourd, egg plant, okra, bean curd sheets, etc.

8) Once that’s done, you can start frying the YTF in hot oil. Once the YTF floats in the oil, then it’s done.

9) Place the fried YTF on kitchen towels to absorb excess oil

10) For the simple sauce, mix 1 portion of hoisin sauce to 1 portion of oyster sauce. Add some chilli sauce on the side for some heat.

11) For the perfect meal, serve this with your choice of soup and yam rice.

Yong Tau Foo

Crispy Yong Tau Foo

Yong Tau Foo

After deep frying

Yong Tau Foo

Place on paper towels to absorb excess oil

Yong Tau Foo

Serve with Yam Rice

Needless to say, it was a very satisfying meal that got thumbs up from Saucer and Little J. Unfortunately, due to the amount of time required for prep, I don’t think this is something that I will make often. It’s not just the time to make the fish paste, but the process of deep-frying that ends up making my kitchen smelling of oil! Still, it was well worth the sacrifice when I see the happy faces of my two boys. I hope you enjoy it too!

Yong Tau Foo

Dinner is served!

4.0 from 1 reviews
Home Made Yong Tau Foo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese Malaysian
Serves: 4
Ingredients
Yong Tau Foo
  • 500g mackerel fish
  • 50g minced pork (optional)
  • Fried tofu puff
  • Sliced bitter gourd
  • Bean curd sheets
  • Chillies
  • Salt
  • Pepper
  • Oil for frying
Sauce:
  • Hoisin sauce
  • Oyster sauce
  • Chilli sauce
Instructions
  1. ) Remove bones and skin from mackerel, leaving only the fish meat.
  2. ) Place the fish meat on a chopping board and start chopping the fish meat until it becomes a sticky paste. (You could also use food processor to save time).
  3. ) Halfway chopping, add in a pinch of salt and pepper to the mix. If the paste becomes too sticky, occasionally sprinkle the mix with some salt water.
  4. ) If you're using minced pork, add in the minced pork to the mix as well.
  5. ) Once the paste comes together, form it into a ball and throw it into a big bowl. Continue doing for a few times, for this is believed to make the texture more bouncy.
  6. ) Now the hard part is done, and the fun part begins! Start stuffing the tofu with the fish paste. Slit the centre of the tofu enough to stuff in the fish paste.
  7. ) Continue stuffing other vegetables you have: chillies, bitter gourd, egg plant, okra, bean curd sheets, etc.
  8. ) Once that's done, you can start frying the YTF in hot oil. Once the YTF floats in the oil, then it's done.
  9. ) Place the fried YTF on kitchen towels to absorb excess oil
  10. ) For the simple sauce, mix 1 portion of hoisin sauce to 1 portion of oyster sauce. Add some chilli sauce on the side for some heat.
  11. ) For the perfect meal, serve this with your choice of soup and yam rice.

 

Sweet and Sour Chicken by Air Fryer

Who doesn’t love sweet and sour dishes? Growing up, sweet and sour pork used to be my absolute favourite dish. If I was asked by grandma what I wanted to have for dinner, I would always answer ‘ku lou yoke’. Even to this day, I still have a soft spot for sweet and sour dishes whenever we dine out at Chinese restaurants, simply because I find it really oily to deep fry at home. Well, not until I have discovered the joy of an air fryer! I have had my air fryer for almost a year now and I keep finding new ways to fall in love with it. For starters, it’s great for frying ‘ikan bilis’ or anchovies for nasi lemak, plus I don’t have to constantly monitor it.

This time, I experimented cooking Sweet and Sour Chicken with it. I would have used pork but chicken was all I had that time. :) So, chicken it is. The recipe can easily be replaced by pork if that’s your fancy. The thing I love about using the air fryer was how I could just leave everything enclosed inside, doing their thing, and I could do something else at the same time. For instance, in this case, while waiting for the chicken to be fried, I was cutting up the vegetables and ingredients to make the sauce. And by the time my sauce was ready, the chicken was ready too, so I was actually cooking this dish with half the time I would have used if I did it the traditional way.

Sweet and Sour Air Fried Chicken

Sweet and sour chicken using air fryer

Ingredients:

Marinade:

  • 600gm chicken thigh (or your preferred meat) cut into pieces
  • 1 tbs oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Fried chicken flour (enough to coat all the chicken pieces)
  • Olive oil spray

Sauce:

  • 2 tbsp oil
  • 2 tomatoes cubed
  • 1 capsicum sliced
  • 1 red onion sliced
  • 3 cloves garlic chopped finely
  • 3-4 tbs tomato ketchup
  • 50ml water
  • 1 tsp sugar

Sweet and Sour Air Fried Chicken

Air fried chicken pieces

Steps:

  1. Marinate the chicken pieces with all in the ingredients in the marinade section except for flour and olive oil spray.
  2. Set aside for 5-10 minutes.
  3. Then coat the chicken pieces with flour, making sure each piece is covered.
  4. Place chicken piece into air fryer, ensuring they don’t overlap each other for optimum browning. Separate frying into 2 batches if required.
  5. Spray the chicken pieces with olive oil (or similar).
  6. Set air fryer to 180C for 10 minutes, then increase to 200C for another 10 minutes.
  7. In between the switching of temperature, remove the chicken pieces from the air fryer and toss them around before placing them back.
  8. Once 20 minutes is over, remove chicken and place them on a plate to cool.
  9. While chicken is cooking, heat a frying pan with oil.
  10. Add in chopped garlic and fry until brown.
  11. Add in tomatoes, onions and capsicum and fry for 2 minutes.
  12. Then add in ketchup and water and bring to boil.
  13. Add in sugar to taste and allow to simmer for 5 minutes or until vegetables are soft.
  14. Add in fried chicken pieces when the sauce is ready and give it a good toss.
  15. Serve while hot.

Sweet and Sour Air Fried Chicken

Sweet and sour chicken

Sweet and Sour Chicken by Air Fryer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4
Ingredients
Marinade:
  • 600gm chicken thigh (or your preferred meat) cut into pieces
  • 1 tbs oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • Fried chicken flour (enough to coat all the chicken pieces)
  • Olive oil spray
Sauce:
  • 2 tbsp oil
  • 2 tomatoes cubed
  • 1 capsicum sliced
  • 1 red onion sliced
  • 3 cloves garlic chopped finely
  • 3-4 tbs tomato ketchup
  • 50ml water
  • 1 tsp sugar
Instructions
  1. Marinate the chicken pieces with all in the ingredients in the marinade section except for flour and olive oil spray.
  2. Set aside for 5-10 minutes.
  3. Then coat the chicken pieces with flour, making sure each piece is covered.
  4. Place chicken piece into air fryer, ensuring they don't overlap each other for optimum browning. Separate frying into 2 batches if required.
  5. Spray the chicken pieces with olive oil (or similar).
  6. Set air fryer to 180C for 10 minutes, then increase to 200C for another 10 minutes.
  7. In between the switching of temperature, remove the chicken pieces from the air fryer and toss them around before placing them back.
  8. Once 20 minutes is over, remove chicken and place them on a plate to cool.
  9. While chicken is cooking, heat a frying pan with oil.
  10. Add in chopped garlic and fry until brown.
  11. Add in tomatoes, onions and capsicum and fry for 2 minutes.
  12. Then add in ketchup and water and bring to boil.
  13. Add in sugar to taste and allow to simmer for 5 minutes or until vegetables are soft.
  14. Add in fried chicken pieces when the sauce is ready and give it a good toss.
  15. Serve while hot.

There you have it! Sweet and sour chicken without the mess of deep frying. They did turn out to be golden with a crispy outer layer too, so I was pretty happy with that. Most of all, I was happy with how I could make this a healthier version compared to the traditional oil deep-frying version, and could happily serve this to my kid.

Black Sesame Balls / Jin Dui Recipe

About a few weeks back, Saucer suddenly said to me, “Could you make me those black sesame balls that we had from the restaurant the other day during lunch?”. He was referring to those deep fried glutinous rice balls coated with sesame seeds with a black sesame paste filling. Most yum cha places here have them and we almost always order them. When weekend came and Little J was having his nap and Saucer was out for his weekly squash, I thought, maybe I should do it and surprise him when he’s back. :) So here’s my rendition of the Deep Fried Black Sesame Balls or Jin Dui as we call it in Cantonese. Obviously, I did my research the day before and picked bits and pieces here and there (depending on which method is the quickest 😛 ), plus modified the recipe based on what I had at home, so I really didn’t have high hopes for the end product. LOL. Much to my pleasant surprise, the balls turned out really well! Maybe it’s beginner’s luck or maybe it’s not, perhaps you could try it out and let me know. :)

Deep Fried Sesame Balls

Deep Fried Glutinous Rice Balls / Jin Dui

Ingredients:

Dough:

  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying

Filling:

  • 50g Black sesame
  • 4 tbs honey

Steps:

For Black Sesame Paste Filling:

  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it’s not used yet.
Deep Fried Sesame Balls

Black Sesame Seed Paste

For the dough:

  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 – 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it’s warm!
Deep Fried Sesame Balls

Mashed sweet potato

Deep Fried Sesame Balls

Finished dough

Deep Fried Sesame Balls

Balls coated with sesame seeds

Deep Fried Sesame Balls

Deep drying at medium heat

Deep Fried Sesame Balls

Floating balls means they are ready!

Deep Fried Sesame Balls

Golden deep fried sesame balls

Deep Fried Sesame Balls

Sesame balls with black sesame paste filling

I was really surprised with the outcome, which I thought was really good for a first-timer. The black sesame paste almost melted in my mouth upon my first bite. The sweet potato gave the ball a nice flavour, plus, if you run out of black sesame paste filling, the sweet potato balls on its own taste delicious too! Needless to say, Saucer was a happy man when he was back from squash that day. :)

4.0 from 1 reviews
Deep Fried Black Sesame Balls / Jin Dui Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Chinese
Ingredients
Dough:
  • 1 small sweet potato
  • 250g glutinous rice flour
  • 1 tbs corn flour
  • 1 tsp baking powder
  • Sesame seeds for coating
  • Water
  • Oil for deep frying
Filling:
  • 50g Black sesame
  • 4 tbs honey
Instructions
For Black Sesame Paste Filling:
  1. Blend the black sesame seeds until they are fine and somewhat oily.
  2. Add in honey one spoon at a time and mix it with the ground sesame seeds.
  3. Store the black sesame paste in the fridge if it's not used yet.
For the dough:
  1. Peel and cube the sweet potato into small pieces.
  2. Steam the sweet potatoes for about 20 minutes or until they are soft enough to be mashed easily.
  3. Mash the sweet potatoes in a mixing bowl.
  4. Add in glutinous rice flour, baking powder and corn flour into the mixing bowl and knead all of them together.
  5. Add in water gradually until everything forms a manageable (not sticky) dough. You should not need to use more than half a cup of water. If you accidentally add in too much water, you can adjust by adding in more glutinous rice flour to adjust.
  6. Depending on your preferred size, pinch a ball of dough and roll it into a sphere.
  7. Make a well in the sphere and fill it with the black sesame paste made earlier.
  8. Gently wrap the dough around the paste and roll it so that it forms a ball again.
  9. Roll the ball on a plate of sesame seeds and make sure every surface is covered.
  10. Repeat steps 6 - 9 until all dough is used up.
  11. Heat up a sauce pan filled with oil enough for deep frying (enough to cover the size of the ball).
  12. When the oil is hot enough, turn the heat to low / medium, and place the balls into the oil.
  13. Gently toss the balls around when they are frying.
  14. Remove the balls once they start to float in the oil.
  15. Place them on kitchen paper towel to absorb excess oil.
  16. Serve while it's warm!

Sticky Pork Ribs Recipe

Only took me about 2 months before I finally have time to finish my half-written recipe. After coming back from Malaysia, I had to deal with Little J’s new found separation anxiety at the child care. He used to love going there but for the first few weeks, he was just crying his lungs out whenever I left him there in the morning. It was really heart-breaking. :( Luckily it got better after the few weeks, and then my parents were over for the Chinese New Year. So we spent a week driving out and about, which was really tiring. Now, back to the daily grind! Here’s a recipe that I did a few months back, and I thought I’d want to record it down so that I could do it again in the future. It’s inspired by Gordon Ramsay, but with modified (read: reduced) ingredients and steps. :) Enjoy!

IMG_5830

Sticky pork ribs

Ingredients:

  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock

Steps:

  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.
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Browned pork ribs

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Sauce simmering

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Pour sauce onto ribs

 

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After baking for 1 hour

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Remove pork ribs from the sauce

 

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Coat ribs with thickened sauce

 

IMG_5830

Pork ribs with pumpkin mash

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Even your kids will love them! :)

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Mmm-mmm

Little J enjoyed the ribs so much he was so quiet throughout the meal! I also liked that eating the ribs doesn’t require any cutlery so he could just get his hands dirty and I didn’t have to worry about crumbs falling. Finally, we were able to have a nice, peaceful, family dinner together. :) Writing this post just makes me want to make the ribs again since he loves them so much! If you have fussy eaters, do try this recipe out. It does need some prep time, so I would suggest doing it on a weekend for working mothers. Have fun!

Sticky Pork Ribs Recipe
 
Prep time
Cook time
Total time
 
Sweet, savoury and sticky pork ribs that everyone will love
Author:
Recipe type: Main
Cuisine: American
Serves: 4-5
Ingredients
  • 1.5kg pork ribs, separated
  • Sea salt and freshly ground pepper
  • Olive oil
  • 6-8 garlic cloves, peeled and sliced
  • 10cm piece ginger, peeled and sliced
  • 6 tbsp honey
  • 150ml soy sauce
  • 200ml Shaoxing rice wine
  • 500ml chicken stock
Instructions
  1. Preheat oven to 180°C.
  2. Season the ribs with salt and pepper, pushing the seasoning into the meat.
  3. Heat a frying pan on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides.
  4. Remove ribs and place them on a roasting tray.
  5. On the same frying pan, add the garlic, ginger and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.
  6. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.
  7. Pour the sauce into the tray with ribs.
  8. Place the tray in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
  9. Remove the tray from the oven.
  10. Place the ribs aside and pour the remaining sauce onto the saucepan.
  11. Heat the sauce and reduce for 8-10 minutes until the sauce is thick and syrupy.
  12. Turn the ribs in the sauce to coat them well, then serve on a bed of mash.

Easy KL Hokkien Mee

For the longest time, I had been craving for the authentic KL version of hawker-style Fried Hokkien Mee – thick, dark, slippery, sticky noodles with lots of gooey, caramelized gravy and a breath of wok. If you recall, my previous encounter with Hokkien Mee was at Temasek restaurant, which did a terrible job at promoting our Malaysian food. I remember telling myself at that time that I would take it upon myself to cook this dish to my own liking, just so that I did not have to endure second class Malaysian food there again. So when I finally had the time to cook and experiment, I was quite amazed at how easy it was to cook this dish! Don’t get me wrong, of course there are many ways one can cook this dish or even make this dish even better, but if you are a full-time working mother like me, this would be a good recipe as it doesn’t involve much prep work and it really does taste good!

IMG_5695

KL Fried Hokkien Mee / Hokkien Char

I actually looked up quite a few recipes online and found that most of them require flounder powder and pork lard. I can’t find flounder/flatfish powder in groceries here, so my recipe had to make do without. As for pork lard, I know it’s an essential item for Hokkien char but it does take time and focus to slowly fry those fatty pork layers so my recipe doesn’t have that too. So, here goes my easy peasy Hokkien Mee recipe, perfect for busy working moms! :)

Ingredients:

  • 500g Hokkien noodles (I used the Hakka brand noodles)
  • 8-10 pcs of medium sized prawns
  • 1 pc of fish cake sliced thinly
  • Asian greens – choy sum or bok choy or even lettuce
  • 100g of pork or chicken sliced thinly
  • 2 tbs of cooking oil
  • 5-6 cloves of garlic, peeled and chopped finely
  • 3 tbs of cooking caramel (I used Cheong Chan – refer picture)
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 250ml of chicken stock
  • 1 tbs corn starch mixed with 2 tbs water
Cheong Chan Cooking caramel

Cheong Chan Cooking caramel

Hokkien Noodles

Hokkien Noodles

Steps:

1. Blanch the noodles by pouring hot water onto them and draining it away after one minute. This is so that the noodles would be loose and easy to handle when you cook them later.

2. Heat up wok/pan with oil at medium heat.

3. Add in garlic and fry for about 30 seconds until golden and fragrant.

4. Add in prawns, sliced meat, fish cake and fry for 2 minutes at high heat.

5. Add in vegetables and fry for another half minute.

6. Add in the noodles, then the cooking caramel, oyster sauce and soy sauce.

7. Add in chicken stock and mix well, then reduce heat.

8. Simmer for about 10 minutes until sauce slightly thickens. (You can add water here if you prefer more runny gravy)

9. Finally, add in corn starch + water mixture into the noodles and give it a good final stir. You should see the gravy thicken up and noodles start sticking together.

10. Serve while it’s hot!

Thick and caramelized sauce - slurp!

Thick and caramelized sauce – slurp!

All gone in a matter of minutes!

All gone in a matter of minutes!

5.0 from 2 reviews
Fried Hokkien Mee / Hokkien Char
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 4
Ingredients
  • 500g Hokkien noodles (I used the Hakka brand noodles)
  • 8-10 pcs of medium sized prawns
  • 1 pc of fish cake sliced thinly
  • Asian greens - choy sum or bok choy or even lettuce
  • 100g of pork or chicken sliced thinly
  • 2 tbs of cooking oil
  • 5-6 cloves of garlic, peeled and chopped finely
  • 3 tbs of cooking caramel (I used Cheong Chan - refer picture)
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 250ml of chicken stock
  • 1 tbs corn starch mixed with 2 tbs water
Instructions
  1. Blanch the noodles by pouring hot water onto them and draining it away after one minute. This is so that the noodles would be loose and easy to handle when you cook them later.
  2. Heat up wok/pan with oil at medium heat.
  3. Add in garlic and fry for about 30 seconds until golden and fragrant.
  4. Add in prawns, sliced meat, fish cake and fry for 2 minutes at high heat.
  5. Add in vegetables and fry for another half minute.
  6. Add in the noodles, then the cooking caramel, oyster sauce and soy sauce.
  7. Add in chicken stock and mix well, then reduce heat.
  8. Simmer for about 10 minutes until sauce slightly thickens. (You can add water here if you prefer more runny gravy)
  9. Finally, add in corn starch + water mixture into the noodles and give it a good final stir. You should see the gravy thicken up and noodles start sticking together.
  10. Serve while it's hot!