Malaysian Fried Hokkien Mee
Supper @ a very famous roadside stall offering Chinese wok-fried items.
Malaysian Fried Hokkien Mee is totally different from the Singaporean version. Singaporean Fried Hokkien Mee does not use dark soy sauce and is usually stir-fried with seafood such as squid, prawns and pork belly slices. The Malaysian counterpart uses thicker noodles, add dark soy sauce and is stir-fried with pork slices, liver slices and cabbage. This is not to say it's not nice. In fact, the wok aroma is absolutely alluring and the noodles had absorbed the taste of the stock used to fry the noodles.
Regretfully, such artful wok skills are now becoming a thing of the past in Singapore.
Malaysian Fried Hokkien Mee
Supper @ a very famous roadside stall offering Chinese wok-fried items.
Malaysian Fried Hokkien Mee is totally different from the Singaporean version. Singaporean Fried Hokkien Mee does not use dark soy sauce and is usually stir-fried with seafood such as squid, prawns and pork belly slices. The Malaysian counterpart uses thicker noodles, add dark soy sauce and is stir-fried with pork slices, liver slices and cabbage. This is not to say it's not nice. In fact, the wok aroma is absolutely alluring and the noodles had absorbed the taste of the stock used to fry the noodles.
Regretfully, such artful wok skills are now becoming a thing of the past in Singapore.