MALAYSIA HOKKIEN NOODLES

Malaysian Hokkien noodles (Hokkien mee) is a popular fried noodle dish prepared in the Chinese Fujian cooking style. There is a slight ambiguity in regards to the dish as it differs according to locale: in the Klang Valley, it is a stir-fried yellow noodle in dark sauce, whereas in the Northern state of Penang, Hokkien Mee refers to the soup-based prawn noodle. 

The Penang version relies very much on its fragrant stock, created from fresh and dried shrimp as well as chicken and pork. The better-known dry variant calls for a liberal use of pork fat (which in many cases can make or break a good Hokkien Noodle). The noodles are braised in a simple yet aromatic concoction of oyster, dark and light soy sauce, and stock. Due to a local preference for all things spicy, Hokkien Noodles are served with a side of Sambal Belacan comprising chilies, shrimp paste, lime and salt.