How to Prepare Delicious KL Hokkien Chicken & Shrimp Noodles

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KL Hokkien Chicken & Shrimp Noodles. KL Hokkien Chicken & Shrimp Noodles instructions. Stir fry the Shrimp and Fish Ball until they are pink and brown. Chicken fats may be thinner and softer but they do make tasty and crispy bits which would be wonderful for these noodles.

KL Hokkien Chicken & Shrimp Noodles Great recipe for KL Hokkien Chicken & Shrimp Noodles. KL version is different in that it uses Dark Soy Sauce, which gives it it's dark color. KL Hokkien Mee - super tasty thick yellow noodles cooked in dark soy sauce. You can cook KL Hokkien Chicken & Shrimp Noodles using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of KL Hokkien Chicken & Shrimp Noodles

  1. It's of Chicken Thigh Meat (cut into pieces).
  2. You need of Shrimp (de-vein).
  3. You need of Fish Balls (halved).
  4. It's of Chinese Cabbage (finely diced).
  5. You need of Yellow Noodles (washed).
  6. Prepare of Garlic (minced).
  7. You need of Ginger (minced).
  8. Prepare of Schmaltz (see my recipe).
  9. It's of Crispy Chicken Skin (see my recipe).
  10. You need of [Marinade].
  11. Prepare of Light Soy Sauce.
  12. It's of Oyster Sauce.
  13. It's of White Pepper.
  14. Prepare of Garlic (minced).
  15. You need of Sesame Oil.
  16. It's of Corn Flour.
  17. You need of [Sauce].
  18. It's of Dark Soy Sauce.
  19. Prepare of Light Soy Sauce.
  20. Prepare of Sugar.
  21. It's of White Pepper.

A must-eat when visiting Kuala Lumpur, Malaysia. Now you can cook it at home. Malaysia is a haven for the noodle lover and each city has its own local favorites. Today we are referring specifically to Kuala Lumpur, the capital of Malaysia.

KL Hokkien Chicken & Shrimp Noodles step by step

  1. MARINADE: Add the Marinade to the Chicken and set aside fir 30 minutes. Salt the Shrimp and set them aaside for 30 minutes..
  2. SEAFOOD: heat 2 Tbsp of Cooking Oil until hot. Stir fry the Shrimp and Fish Ball until they are pink and brown. Remove and set aside..
  3. CHICKEN: add another 2 Tbsp of Cooking Oil into the same wok and heat it until hot. Stir fry the Chicken until they are brown all over. Remove and set aside..
  4. NOODLES: next add the Schmaltz in the wok and heat until hot. Sauté the Ginger and Garlic until fragrant. Then add the Noodles and Sauce and mix thoroughly until all the Noodles are coated..
  5. ASSEMBLE: next, add the Chicken, Shrimp, Fish Ball, Chinese Cabbage and mix well. Serve hit and garnish with Crispy Chicken Wings..

The first halal KL Hokkien Mee that I had which I really enjoyed was in a recreational club, in which the chef deftly replaced the flavours of pork with that of seafood and chicken, and so I've always called halal KL Hokkien Mee, Golf Club Style Hokkien Mee. Feature Image Credit: Soong Kee Charcoal Fried Hokkien Mee - 宋记炭烧福建面 FB, Instagram User thefatfam_ Hokkien Mee is one of the most popular dishes among the Chinese and Indian community in Kuala Lumpur. A delicious plate of Hokkien Mee packs strong wok hei (which is usually achieved when cooked over charcoal) and just the right amount of sauces for the best flavours. It's at the back alley near Lai Foong Kopitiam ( lala mee! Lian Bee's hokkien mee has a burnt, smoky flavor to it thanks to the fiery wok.