Hokkien mee

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in Malaysia and Singapore and was brought there by immigrants from Fujian Province in southeastern China.

There are two types of Hokkien mee: Hokkien Hae Mee(Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.

Hokkien Hae Mee

Hokkien Hae Mee is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.

Hokkien Char Mee

Hokkien Char Mee is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy.

By Lian Wen Wei Alexander