Easy Tai Lok Mee (KL-Style Hokkien Mee)
Tai Lok Mee, also known as KL-style Hokkien Mee, is a thick yellow noodle dish stir-fried with dark soy sauce, pork, cabbage, and crispy pork lard. What makes it unique is the final cornstarch glaze that creates its signature glossy, slightly sticky coating. Once your wok is hot, it's a quick dish to prepare and is best served immediately.
Ingredients
- 450g Tai Lok Mee (thick yellow noodles)
- 200g pork belly, thinly sliced
- 150g pork liver
- 2 cups Chinese cabbage or choy sum
- 4 cloves garlic, minced
- 3 tbsp pork lard or vegetable oi
- 1 cup pork bone stock or water
- 2 tbsp Red Dark Soy Sauce
- 1½ tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Fish Sauce
- 1 tsp Sugar
- ½ tsp White Pepper
- 1 tsp Sesame Oil
- 1 tsp cornstarch + 2 tbsp water
- Crispy pork lard
Instructions
- 1
Prepare the noodles
Loosen the fresh noodles by hand. Blanch in boiling water for about 20 seconds, then drain well. This helps remove the alkaline taste. Toss with 1 teaspoon of dark soy sauce to prevent sticking.
- 2
Sear the pork
Heat the wok until smoking. Add 2 tablespoons of pork lard and fry the pork belly for about 2 minutes until lightly golden. Add the minced garlic and stir-fry for another 15 seconds.
- 3
Stir-fry
Add the cabbage stems and stir-fry for 30 seconds. Add the noodles. Pour the sauce mixture around the edge of the hot wok instead of directly onto the noodles. Toss over high heat for about 1 minute to develop the wok aroma.
- 4
Braise
Pour in the stock and bring to a boil. Simmer for about 2 minutes until the noodles absorb the sauce. Add the cabbage leaves and pork liver (if using) during the last 30 seconds.
- 5
Thicken
Stir the cornstarch slurry before adding it to the wok. Toss for about 20 seconds until the sauce becomes glossy and coats the noodles evenly. Finish with sesame oil.
- 6
Serve
Serve immediately. Top with crispy pork lard and spring onions. Enjoy with sambal belacan and calamansi lime on the side.