Malaysian style black Hokkien mee

Ingredients:
100g lard, cubed
2 cloves garlic, chopped
100g chicken, sliced thinly into 3cm lengths
10 pieces prawns, peeled and marinated with 1/2 teaspoon sugar
1 squid, cleaned and sliced, marinated with ¼ teaspoon sugar
300g thick noodles, washed and drained


Seasoning:
250ml water
2-3 tablespoons dark soya sauce
1 tablespoons oyster sauce
1 tablespoons light soya sauce
½ teaspoon ground white pepper
Salt to taste
100g cabbage leaves, sliced into 3cm lengths
2 green choy sum, cut into 3cm lengths


Chilli sauce:
2-3 tablespoons cooking oil
50g chilli paste ir “cili boh” (store bought)
¼ teaspoon belachan


Method: Noodles:
1. Heat cubed lard in a wok, over low to medium heat until lard becomes crispy.

2. Remove lard crisps and set aside for topping later.

3. Remove excess oil leaving about 3-4 tablespoons in the wok.

4. Sauté chopped garlic until fragrant, adding in chicken, prawns, squid, noodles, and seasoning ingredients.

5. Let it simmer over medium heat until sauce thickens. Stir in vegetables and turn off heat, adjusting seasonings to taste.

6. Top with lard crisps and serve with the chilli sauce.



Chilli sauce:

Heat cooking oil in a wok, sauté chilli paste and belachan until fragrant. Serve with the noodles.