From a KL person, this is very close to the real thing. Some hawkers here fry the noodles over charcoal fire for the best tasting hokkien noodles. Well done. Looks really delicious.
Omg finally found someone who able to cook sooo well look delicious Will go and buy the noodles and cook over the weekends for my sons and hubby 💙 it .. tks Leslie for the wonderful recipes all this time GB!! Oh can I buy the sole fish powder from NTUC do they have it there or Seng Siong?
@@ieatishootipost I think pork liver adds to the wok hei effect. Wherever I had it in KL its had the liver. Try next time, maybe just a few slices and it enhances the overall taste.
Smash few bird eye chilli. Vegetables too thick. Slice half. I prefer choy sum over bok choy. I also like mushrooms too (fresh shitake, king mushrooms or brown shimeiji). I like thin yellow noodles.
I remember my first meal in KL chinatown, I had something really similar that almost blew my head off, it was so spicy. One of the best meals I ever had and never got the name...... Also the Dark Cooking Caramel.... pretty much Kecap Manis yes?
I always thought it might have been octopus ink or something as the manny who sold it me described it in very broken English. Was absolutely superb though.
Why Meat before garlic in the oil? Not the garlic favour first? The cabbage not going in? And can Ramen Tonkotsu broth + solefish powder be substituded? Difficult to get those.
Im very surprised to hear that the raw Hokkien Mee noodles are hard to find in SG..... I wd have thought that its just as easily found like any other types of noodles (beehoon or hor funn) .....
Hi Dr Leslie, what is the difference between the dark caramel sauce versus normal dark soya sauce? Can we use normal brand of dark soya sauce? Or the effect will be different?
I usually use cooking caramel for the colour and dark soy sauce for flavour and color. Cooking caramel is not very salty so you can use more of it to get that dark color
For Halal version of Hokkien Mee, use chicken fat .... not pork lard .... but similar way of preparing.... I will turn out just as nice.... Trust me....I do that ....
May I know the texture of this brand of yellow noodles like old times noodles or not...口感，咬劲，.. If you can still remember in the old days 1990, noodle itself the contents very thick and after cook, still very good in biting..like Yellow noodle in fried hokkien mee..Just wondering. Thank you.
@@ieatishootipost Thank you for your kind response. Maybe I try out myself for this noodles.I am asking because I have tried many in the supermarket from Laksa noodle, Hor fun noodle and this yellow noodle, trying to get my liking. I always like your video and recommendation, always honest and stick to fact. Thank again, Leslie.
There are many other channels that do that kind of video. I take a long time to perfect a recipe and I want to make sure our viewer get all the information so that the recipe will be a success.
From a KL person, this is very close to the real thing. Some hawkers here fry the noodles over charcoal fire for the best tasting hokkien noodles. Well done. Looks really delicious.
Thanks for the vote of confidence
Very good will try
Let us know how you go!
😋😋😋😋😋 , hmmmmn..yummy yummy !!
Thank you Dr Leslie!!! This is exactly what I have been searching for.
Glad to be of service!
Wah!! Very nice. Drooling already!😋
Thank you 😋
Kudos to Dr. Leslie!,Love your videos a lot!
Thanks! :)
Thank you,very nice.
Our pleasure!
Dr Leslie, thank you for video! Only thing missing is the sambal!!
Hahaha - true
Could use sambal oelek!
❤❤❤
Omg finally found someone who able to cook sooo well look delicious
Will go and buy the noodles and cook over the weekends for my sons and hubby 💙 it .. tks Leslie for the wonderful recipes all this time GB!!
Oh can I buy the sole fish powder from NTUC do they have it there or Seng Siong?
Thanks for your kind words! You can buy a very good sole fish powder from Yue Hwa. Its from HK.
Very nice hokkien mee! I’ve eaten a lot when I was living in Bukit Bintang, KL. just wondering did you forgot to add the pork liver?
Oh, I don't recall pork liver being part of the recipe!
@@ieatishootipost I think pork liver adds to the wok hei effect. Wherever I had it in KL its had the liver. Try next time, maybe just a few slices and it enhances the overall taste.
@@harrysandhu8775 Thanks for the tip!
@@ieatishootipost and harry sandhu, thanks for your replies.
i love your noodle
Thanks!
Hello
.of dont have thick caramel sauce?what im going to use?
@@LjReq Dark soy sauce will do.
The best kl hokkien mee must have pig liver and crunchy pork lard.
Which supermarket sells this type of noodle, I can't find it in Fair price in Ang Mo Kio .
The bigger Sheng Shiong will have it.
For home cooked this was p damn good lol
Thanks!
Tks Dr Tay for the video. May I know where to buy the sole fish powder?
Try this bit.ly/LazSolefishPowder
Smash few bird eye chilli. Vegetables too thick. Slice half. I prefer choy sum over bok choy. I also like mushrooms too (fresh shitake, king mushrooms or brown shimeiji). I like thin yellow noodles.
Thanks for your inputs.
Dr Leslie, pls share, what is the brand of dark sauce, thks
This is the dark sauce - bit.ly/LazDarkSoySauce. The links are also found in the description and full recipe writeup here - bit.ly/KLHokkienMeeRecipe
where to get the dark cooking caramel
Here's the link - bit.ly/LazDarkSoySauce
thank you🤗
Everywhere can get mah
Usually marinate light soya sauce instead of salt, salt make the meat harder
Not in my experience. Salt usually tenderizes the meat and make it more juicy
Doc, can pork lard be bought to save me the trouble of making it?
Li Xin sell them www.lixinfishball.com/menu/
Can I substitute the caramel sauce for thick soy sauce for chicken rice? Is it too salty?
You can but you need to find one that is not too salty.
I remember my first meal in KL chinatown, I had something really similar that almost blew my head off, it was so spicy. One of the best meals I ever had and never got the name......
Also the Dark Cooking Caramel.... pretty much Kecap Manis yes?
Obviously the spice would have come from the sambal I believe, since that was also my introduction to it, no wonder it blew my head off
Oh, I didn't remember it to be spicy at all. Dark Cooking Caramel is different from Kecap Manis. It is not as sweet.
Could it be KL chili ban mee? This is mixed with their sauces and sambal. Different from this dish whereby the sambal chilli is served at the side.
Actually a tiny bit of sambal belacan as a condiment makes this dish a whole new dimension!
I always thought it might have been octopus ink or something as the manny who sold it me described it in very broken English. Was absolutely superb though.
Always always chop vege first on board then only raw meat,avoids cross contamination
.
Thanks
Salted fish powder is same like hondashi powder
it may be an alternative but they are the same
Whats the brand u use for the thick caramel sauce?
Cheong Chan Thick Caramel Sauce
Why Meat before garlic in the oil? Not the garlic favour first?
The cabbage not going in?
And can Ramen Tonkotsu broth + solefish powder be substituded? Difficult to get those.
Don’t want to burn the garlic
You can use chicken stock powder which is readily available.
May I know what brand is the wok?
Looks like a River Light wok from Japan
Hahaha close. It's Cookpal Ren from Japan that we got from Razorsharp.
Im very surprised to hear that the raw Hokkien Mee noodles are hard to find in SG..... I wd have thought that its just as easily found like any other types of noodles (beehoon or hor funn) .....
Oh, LG has made them readily available now!
Hi Dr Leslie, what is the difference between the dark caramel sauce versus normal dark soya sauce? Can we use normal brand of dark soya sauce? Or the effect will be different?
I usually use cooking caramel for the colour and dark soy sauce for flavour and color. Cooking caramel is not very salty so you can use more of it to get that dark color
going to cook this today for my hubby but halal version without pork 😋
Hope he likes it!
For Halal version of Hokkien Mee, use chicken fat .... not pork lard .... but similar way of preparing....
I will turn out just as nice.... Trust me....I do that ....
👍👍👍😋😋😋
Thanks!
U need to eat it with sambal belachan
Sure, if you like.
Sell the noodles overseas. Asian supply stores will have demand.
I think they are
@@ieatishootipost send some
Should be using lard if you made pork lard
Yes.
You have missed the most important ingredient for Hokkien noodle.
Which is?
why ur KL hokkien mee look like soup 1 ?
It’s a bit wet when you finish cooking but after a few minutes it will have soaked up the sauce.
May I know the texture of this brand of yellow noodles like old times noodles or not...口感，咬劲，.. If you can still remember in the old days 1990, noodle itself the contents very thick and after cook, still very good in biting..like Yellow noodle in fried hokkien mee..Just wondering. Thank you.
I can't remember the noodles of the old days but I can tell you that these noodle are able to withstand long braising and still be nice and toothy.
@@ieatishootipost Thank you for your kind response. Maybe I try out myself for this noodles.I am asking because I have tried many in the supermarket from Laksa noodle, Hor fun noodle and this yellow noodle, trying to get my liking. I always like your video and recommendation, always honest and stick to fact. Thank again, Leslie.
@@mariantia926 If you are making KL Hokkien mee, this is the best noodle you can get in Singapore.
You forgot the most important ingredient, the lard!
It's in the recipe! Can't miss out on the lard!
Masak kek
I don't understand what you mean.
大陆面
recipe without the lengthy talking would be nice.
There are many other channels that do that kind of video. I take a long time to perfect a recipe and I want to make sure our viewer get all the information so that the recipe will be a success.
Dr my A.. your face does look like one !
Thanks....
Not a real Chef, a sponsored cooking 'show'
Yes its sponsored. Yes I am not a real Chef. But did you learn something from watching the video?