Samantha Leeさんのインスタグラム動画 - (Samantha LeeInstagram)「Among the Chinese community in Kuala Lumpur, KL Hokkien Mee stands out as one of the most renowned dishes. This simple yet authentic recipe captures the essential ‘wok hei’ technique required to stir-fry the noodles in a special soy sauce, ensuring the most delightful flavor. And of course, the crispy pork lard and pork oil are essential for this dish’s preparation. #hokkienmee #klhokkienmee #leesamantha Ingredients: 450g Thick yellow noodles 8 Shrimps, devein and remove shells 200g Pork, sliced, season with salt, pepper & cornstarch 1 Whole squid, sliced 5 Cloves garlic, chopped 1/2 Head cabbage 3 Stems Choy sum with leaves 400ml Chicken stock 3 Tbsp Soy sauce 3-4 Tbsp Cooking caramel sauce 3 Tbsp Flounder fish powder 4 Tbsp Shaoxing wine Pepper, to taste Instructions: -Reheat the wok over high heat. Add 1 tbsp pork oil and sauté the pork belly, shrimps, and squid separately, sautéing each one for 30 seconds. Then, remove them from the wok and set them aside. -Add 2 tbsp pork oil and a bit of pork lard. Cook the chopped garlic until it smells nice and fragrant. -Add thick yellow and stir fry in the aromatic oil. Add dark caramel sauce, soy sauce, flounder fish powder and pepper and stir fry till the noodles are slightly charred. -Add cabbage, pork, squid, shrimps and drizzle with 4 tbsp Shaoxing wine around the wok. Stir fry for 20 seconds. -Add the stock, bring it to a boil, then cover the wok with a lid and let it simmer for 3 minutes. -Adjust the seasoning and, if necessary, the color. -Add choy sum, stir fry until wilted. About 30 seconds. -Add 1 tbsp pork oil. -Serve on plate and top with more crispy pork lard.」9月20日 0時26分