How to make Malaysian Hokkien Mee at home | Marion's Kitchen
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- Опубліковано 6 вер 2024
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Malaysian here, this recipe is a bit different from the ones we have in Malaysia. First, the dish is not that sweet. I believe we dont use kicap manis but rather normal thick chinese dark soya sauce. The dish should be savoury and not overly sweet. Adding kicap manis and also sugar makes the dish overly sweet in my opinion. As for pork croutons, we really just use lard aka deep fried pork fat, not really the part with the meat. but i guess it's fancier with the meat on. Lastly, just some tips on hokkien mee. I've seen some local chefs add fish sole powder to add umami flavour and also use pork stock for the dish and fry them over high charcoal heat.
Is there an alternative for pork croutons
MA MAN
Just to say there’s seems to be two kinds of dark soy sauce available. One is thin and liquidy, the other is thicker. Perhaps that’s why she mentions kecap manis... the idea of pork croutons definitely appeals more to me as I won’t go out of my way to buy skin to make lard...
@@hemjoo kecap manis is also thick but sweet as well, that's the Indonesian sweet sauce.
If this is KL Hokkien mee, I totally agree with you. KL Hokkien mee is one of my favourite food since young. It should be more savoury hardly any sweetness The pork croutons, at first I found it weird too, then perhaps I thought over in AUS they can't get just the pork fat for making lard like us chinese do? Yes the sole powder is one of the key ingredients too. Alternative would be ikan bilis powder.
Now you KNOW the food is good when Marion does that “air slice” with her hand when she’s describing it 😂
🤣🤣🤣
Gffgfdzegjllll
Topic rattly the yt
Cc
Yesssss!!!!! 😂😂😂
My mom used to cook these pork croutons when I was little and we’d snack on them while waiting for her to finish cooking the main course. She doesn’t remove the pork skin though for more crunch. You could also add some cubed fried tofu, green chilis, and diced red onion. Mix together and some soy sauce with calamansi for dipping. We call it Tokwa’t baboy (tofu and pork) and best served with beer. 😋
My ex's mom used to cook this when I was 13. It's wow! Mind blowingly good. But after that I tried the ones without pork at restaurants.
Malaysian here! This looks so legit I’m totally trying this recipe
I remember eating this when I was kid and teenage. Lots of good places selling this in the KL area. The version using bee hoon (rice vermicelli) is drier but has a more springy texture. Whatever the ingredients and noodle type, the key to making a good version comes down to the sauce mixture, pork lard and the all important wokhei fried over high heat of charcoal fire. Thanks for reminding me of this joyful memory!
This "Hokkien Mee" version is actually native to KL as Hokkien Mee (noodle) versions in Penang and Singapore are totally different. Previously, the thick yellow noodles you referred to cannot be found outside of KL. Traditionally, regular cabbage, instead Napa cabbage is used and slices of pork liver is also added in. In KL, some of them may have choy sum and slices of fish cake or cuttlefish/squid (sotong) as well.
It would be basically impossible to buy pork liver in Australia. Good to know though.
@@MaZEEZaM You'll still have pork slices, prawns and squid :-)
KL has the best food!
Malaysia the best when it comes to food
I love how often you say "joyful" when you describe your food.
Of all of the UA-cam channels I’ve stumbled across over the years, hands down without a doubt yours is my ULTIMATE FAVORITE OMG, I want to cook everything you make. 🏆♥️
Yes!!! My mom is from Malaysia, I love surprising her with recipes from home. Thanks Marion!
Malaysian here! Every chef (and every grandma) in Malaysia has a a twitch to the basic recipe, some using belachang shrimp paste, some scallions, some cuttlefish.
I'm going to try Marion's!
I'm not sure whether it's your choices of words or the tone of your voice that made the entire dish so delicious! I mean, I've been eating KL Hokkien Mee for the longest time and you've just bump it up 100x more delicious! I've been away for quite sometime and I've really missed this. Thank you Marion!
Your noodle recipe’s are my favourite, especially the ingredients for the sauce 💛
We usually just use pure pork fat to render the fat and make crunchy pork lardons. Also the noodles shouldn't be tossed so much since they will break instead of staying nice and whole. Use chopsticks to stir instead of the tongs.
Looks delicious! The background was blurry but I could tell that your house looks beautiful! Love to have a house tour or at least a kitchen tour?
Always lifts my day when you upload new videos ❤️ thank you so muchhh!
You are so kind!
Malaysian Chinese here.... Always like this food especially during dinner time....
Me at 3am: aight what is Marion cooking?
Yummm!!! Can never have enough recipes that use pork belly, they are so versatile! Also, I absolutely LOVE noodles, another super delicious recipe, thank you for sharing this with us!
Your voice is so calming sometimes I listen to your videos while painting!!
Unfortunately, like most of us, I can't travel to Malaysia...with one exception: my taste buds can!
Yess🙏🏻🙏🏻Hokkien mee is so tasty, I went to Malaysia once and ate it...It was so tasty. My grandpa (A malaysian chinese) makes this a few times but now he's not here so I don't know how to make it. Thanks for sharing this receipe🙏🏻😆
My favourite! In KL this dish is sometimes made with bee hoon as well. Also common to serve it with a creamy sambal that contains lots of dried chili and belacan.
That’s absolutely gorgeous! Thank you for being such an inspiration Marion! Watching you for such a long time brought me to open my own channel! 💛🙏🏽hopefully one day It’ll be successful like yours!
Awww that’s nice! I’m sure it will! I must check you out!
That’s nice! I’ll go have a look at your channel!
K thank you so much! 🙏🏽💛
Thomas Family thank you I’m small so I truly appreciate it!🙏🏽
Adrian At And T I know right! Now I’m drooling over her videos and when I make mine too!! 😂😂
Marion taught me so many ways to eat pork belly now I have a big man belly 😂 love your videos marion!!🥰
It is such a delight watching you cook. I have the perfect instructor for learning how to make these lovely dishes. Pure YUMMINESS!!!! Your technique is perfection and hearing sweet baby Henry in the background in one of your episodes was adorable.
That looks absolutely amazing!! Thank you again, Marion!!
This is probably more similar to KL/Klang Hokkien Mee. Other regions like Penang has their own kind Hokkien Mee. My hometown in Sumatra has our own kind of Hokkien Mee and of course Singapore has its own Hokkien Mee.
I coked it today! 😍 Although I didn't put shrimps and pork croutons, it is still delicious!!! Greetings from Poland!
I was in Chiang Mai and I had the most beautiful sun-dried crispy chilli pork, would love to see you recreate it so we can learn how to make it! It's hard to find it on menus!
marion slays again
Love you Marion. Is it possible to show the actual bottle of the dark soy sauce or any other special sauce when you introduce them next time?? Just hard to locate in the store.. love your food and videos so much!!! ❤️❤️❤️
Love your pronunciation of 'kecap manis', literally means 'sweet sauce'.. Indonesians really love kecap manis..it's like a magic sauce; it's cheap and easy to find (well, in Indonesia at least haha), and it makes almost every food becomes more tasty.. kecap manis poured over a sunny side up egg, served on a bowl of steamed rice; it's already a perfect, simple dish.
I love the way you cooking 🥘
im so excited!! i'm malaysian and love malaysian food but because i live in america (and also i'm lazy), i haven't cooked a lot of malaysian food myself. but marion comes through as usual! can't wait to try these
We use choy sum as vege for this dish here in Malaysia. Using napa cabbage makes it a little more like Shanghai Fried noodles...
Indonesian here and yes we proud of our sweet dark soy sauce😉
As a Malaysian I approve this dish. I just had this dish last night. To die for. 😋😋🤤🤤
It looks so delicious. You're very good at cooking. That's a good recipe. ☺️😋💛🧡🤍
Oh my God, I've been looking for this recipe for so long cause I don't know what the name of the food is. It's one of my favorite noodle dishes when I was a kid back in my hometown.
It's called dai lok min in Cantonese but here the Indo sweet sauce + sugar used will be way too sweet and not quite similar to the KL style which is not sweet at all. Original KL hokkien mee will have sole fish powder and fried pork lard is used in most Chinese quick cooking food🙂
Your channel has helped me discover a new joy in life. Keep showcasing your love!!
My husband made this for supper tonight.... AHH--MAY--ZING!!!!!!! You need to make it guys, if you haven't already!!!
How much chicken broth was added? It is omitted from the recipe online.
I made this dish tonight and it is delicious. I put 2 tablespoons of chicken broth since it wasn’t stated in the recipe but it was added in the video. I didn’t use shrimp but ground pork and still made the pork croutons. Very very delicious. Thank you Marion.
I tried these Marion and they were AMAZING! Thank you for such an easy and delicious recipe!
Just happened to have all the ingredients on hand and made this for dinner tonight! So easy and good!
And oh... I didn’t want to waste the strip of pork skin so I fried it ... viola, crackling topping!
i fallowed you on fb and just discover that you have a youtube channel.. really glad about because i am much more here and i love your videos!! ❤️️
Which brand of dark soy sauce do you use? Everything you cook looks absolutely amazing
thank you for all your hard work and all these delicious wonderful recipes
Made this tonight. Absolutely incredible. Thanks so much Marion.
Is it just me, or is Marion simply fabulous?
Noodles look absolutely yummy 🤤
Also, your lip color stole the show , which one is this?
Pork cooked 2 ways! You’re a legend Marion! 🙌🏻
"Pork Croutons" I mean this should be up there with the invention fire. Hope you and your family are doing well.
I enjoy watching all of your cooking videos. Your accent is wonderful!! I enjoy listen to anyone with an accent!!! I hope your Momma is doing well! Thank You for your Beautiful Family and you Ms. Marion!!! Thank You for letting us in your kitchen!!!! I like the purple lipstick you have on in the video.
This noodle dish visually reminds me of Mie Aceh, a popular Indonesian noodle that uses thick yellow noodles like here and it has a lot of spice in it's thick dark sauce. It's delicious. You should try it out!
Hokkien noodles are thick and if you just cook it like that it will not taste "nice" to the mouth. You need to braise it a few minutes in the sauce. The noodle will come out nice, juicy and full of flavour.
The "sambal" that usually goes with it is also quite unique in that it is usually, not all of the stores do it, are cooked with oil that had been used to fry the prawn shells to extract it's unique prawn flavour. The oil come out red and flavourful and that is used to cook the sambal. The taste is unique and subtle.
Hi Marion, the dish looks amazing. Just a question, the recipe site says the serving is for 4 but the noodle quantity states 400g only, is that right? Or should it be 800g? Hope to hear from you, thank you!
I just love the Asian recipes - so flavourful and nommy! 😊
If I was a dog I’d be drooling! I absolutely hate prawns or any sort of shellfish, you’re the only person who makes my mouth water when you’re cooking them! This particular dish looks so delicious, but I would omit the prawns.
This looks delicious! I always get so excited whenever I get notified by your new uploads! 💛
Proud Malaysian here. Thanks Marion!! 😇
Hi Marion. It’s so refreshing to watch you cook. Anyway, do you have a restaurant by any chance?
You’re the Bob Ross equivalent for cooking lol.
Some happy little pork croutons
Agree!
Made the baby hungry too! Love your work!
Great!!
This is first I have see your presentation. I love your outlook and idea. I will apply your idea and hope your tips will be my habit. Thanks
This hokkien mee, have the best ingredients, but lack the 'wok hei' it required to make the dish elevated to another level. Anyways, you dont want to see Aunty Marion sweating & cooking using a wok, high heat to cook this dish! Lol
That one only the uncle at the hawker store can manage!
This is perfect! So good! Looks totally legit! Like the Hokien Mee I ate growing up in Malaysia.
I love your recipes !!!
Regards from Central America
I'm here after watching "I told sunset about you" the series
mee too hahaha
Beautiful rendition of our KL’s own pride and joy, Hokkien Mee. I wonder why you don’t cook with a chinese wok Marion especially with this dish where a good wide wok is elemental in stir frying the noodles. The noodles are fried in very hot fire ( traditionally over charcoal fire ) till they achieve a burnt-like but still wet flavour. We call it the “wok hei” flavour and is one not easily found or achieved in home kitchens. The pork croutons are deep fried and is the piece de resistance of the dish. The dish is not complete without the sambal belacan sauce and fresh minced garlic ( i know!) as condiments. I follow your videos and have cooked with them. Always beautifully presented.
Looks so yummy
Can u please make a video of your pantry. I want to see what to have on hand to do ur amazing recipes
OMG yes! Thank you! I love hokkien mee!
OMG! This lady is the Bomb! Everything she cook is EPIC! Mama Noi is also the Bomb!
If you eat this noodle with "sambal belacan" it will give you a totally awesome new experience
This is my kinda dish. Looks so yummy!!
This looks delicious!!!! I will substitute it with udon noodles.. less gluteny than yellow noodles. Thank you!
I was so excited when I got the notification for your video!! Thank you so much for the recipe!! I’m so excited to try it!! Much Love, from Oregon 💕❤️🙏🇺🇸☔️
Hi Marion.. What will be the best protein to replace pork? Tq for your respond
Can't wait to try this!! Looks so amazing!!
Our favourite Malaysian Hokkien Mee! 😋😊 Thanks for sharing one of our signature noodles 🍝
Marion I love that sauce!😍😍😍
That looks so yummy! I wish I was eating that right now!
This looks insanely good 🤤your channel inspires me !
This was so good! Would you do a Thai jungle curry recipe at all please? X
Hi. Instead of sweet dark soy sauce can I use Kecao Manis ?
Sorry kecap manis ?
I LOVE this dish! This is only good with a decent amount of "wok hei"
There's barely any detectable wok hei (breath of the dragon) in my humble opinion, which is crucial when cooking Hokkien noodles and char kuey teow. Also, pork lard, where is that magic ingredient?!?!
Will be absolutely amazing to get wokhei in a teflon nonstick fry pan.
Wow. This is another udon recipe to try. I super love your garlic shrimp udon. 😋
THAT LOOKS SOOOOO GOOOD
Goodness me, that looks so inviting! Can’t wait to get cooking and eating 😋
Hey Marion, I was looking at one of your older video's in which you use fresh kaffir lime leaves as a garnish. Unfortunately, I can only find the dried version. Is soaking the dried leaves a good alternative?
Surprised you did not add spicy peppers. Looks yummy, hokkien noodles have such a great texture, yay!
That’s amazing! 😍 You should really do the Singaporean version of Hokkien Mee! 🙏🏽
As a Malaysian, I’m a little offended that you used ABC kecap manis. It’s normally cooking caramel. Kecap manis is primarily used in Indonesian cooking. Also green cabbage is used over wombok
In malaysia kicap manis is used a lot so you shouldn’t be offended by that.
vixtor don’t disagree but not for hokkien mee though
I love your cooking and your charisma..... Nice description.. Savory porkyness!
😀
Just lovely
Not really like the KL one, we don’t use kicap manis - instead it’s the thick caramel dark soy. Also need Choy sum (mustard greens), regular cabbage (not wombok). There’s also more sauce since the noodles are braised in stock.
Ok! I got a serious drool on for this one. Grand slam.
so yummy!
where do you get your authentic Asian ingredients from in Australia??
Looks devine as usual!
What meat can I subsitite the pork with please?