SBS Food

www.sbs.com.au/food

KL hokkien mee

The dark cooking caramel creates a thick, dark sauce that's the perfect marinade for the pork and prawns.

  • serves

    2-4

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2-4

people

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Childhood Fave

Childhood Fave

episode The Cook Up with Adam Liaw • 
cooking • 
26m
G
episode The Cook Up with Adam Liaw • 
cooking • 
26m
G

Ingredients

  • 250 g pork fatback, cut into 1-cm cubes
  • 100 g pork belly, finely sliced
  • 3 garlic cloves, finely minced
  • 100 g peeled raw prawns, intestinal tract removed
  • 3 leaves wombok, cut into 5-cm pieces
  • 250 ml (1 cup) chicken stock, bonito stock or anchovy stock
  • 60 ml (¼ cup) Cheong Chan caramel sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • salt and white pepper, to season
  • 500 g thick yellow Hokkien noodles
  • sambal belacan, to serve (optional)
  • lime wedges, to serve

Instructions

  1. Place the pork fatback into a small saucepan with 125 ml (½ cup) water and simmer over medium heat for about 30 minutes or until the water is evaporated, the oil has rendered and the pieces of pork fat are crispy. Separate the crispy pork fat from the liquid lard.
  2. Heat a wok over high heat and add about 4 tbsp of the pork lard. Fry the pork belly until browned, then add the garlic, prawns and cabbage and toss until the garlic is fragrant. Add the stock, caramel sauce, soy sauce and sugar and bring to a simmer. Taste and adjust the seasoning, it should be very salty.
  3. Add the Hokkien noodles and braise in the thick sauce for about 3-4 minutes or until the noodles are cooked. Transfer to a serving plate and serve with sambal belacan and a wedge of lime.
 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

• Cook more Adam Liaw recipes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Childhood Fave

Childhood Fave

episode The Cook Up with Adam Liaw • 
cooking • 
26m
G
episode The Cook Up with Adam Liaw • 
cooking • 
26m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 22 November 2023 3:24pm
By Adam Liaw
Source: SBS



Share this with family and friends