During my trip last year to Malaysia, I got to try a lot of Hokkien mee. I think about 4 or 5 different restaurants. Here’s a little bit of info about it from wikipedia:
Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China’s Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid, and served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish).
One thing I heard repeatedly was that hawkers and restaurants change up their recipes often to keep competitive. Well, MyKuali seems to be following their lead by upping noodle quality and the recipe for the paste. Let’s have a look at the new and improved MyKuali Hokkien Prawn Noodle!
Here’s the back of the package (click image to enlarge). Contains
shrimp. To prepare, add noodle block to 380ml boiling water and
cook for 3 minutes. Add in contents of seasoning and paste
sachets and stir. Garnish with fried onions. Enjoy!
The noodle block.
The seasoning sachet.
Has a seafood scent.
The paste sachet.
Has a sweet prawn scent.
The fried onions sachet.
Excellent quantity and good sized pieces.
Finished (click image to enlarge). Added shrimp, pork, hard boiled egg, mung bean sprouts and coriander. The noodles are great – gauge is just a little wider than standard. They soak in
a decent amount of flavor from the broth and have a good chewiness. The broth is a work of art; the strength of sweet prawn flavor is balanced with a well-tempered amount of heat.
It’s thick and has a perfect oiliness to it. To top it off, the fried onions are the best I’ve encountered in the instant noodle world; they are of good size and plentiful. Feels like I’m back
in Penang! 5.0 out of 5.0 stars. EAN bar code 9555655005258.
A short news clip about a man who made Hokkien mee in Penang for 50 years!