Sunday, November 18, 2012

I cooked: Seremban Hakka mee v2.0

One of my favorite dishes from Seremban (my hometown, a town located in Negeri Sembilan) is hakka mee. It is a very simple but flavorful noodle dish, topped with minced pork, spring onion and eaten with pickled green chillies. It also fits in perfectly with Baby Sumo's cooking style - simple, quick and delicious! ;)

Perfect for lunch 


I have previously posted a recipe for Hakka Mee which is nice but here's another one which is slightly healthier as less oil is used. The taste you get is pretty similar to the ones from Seremban. If you're living in Malaysia, I would recommend that you use the Cintan brand Non-Fried Noodles - these are flat noodles most similar to the original Seremban version. I like this noodle also because it is low-fat because it is made using steam and then air dried. Add a few drops of sesame oil into the water used to cook the noodles - it will give it a nice smell/flavour and also gives it a smoother texture.



In Seremban, we always eat the Hakka mee with pickled green chillies - here's the recipe which you can follow easily at home.




Seremban Hakka Mee
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves 2


Ingredients
2 pieces non-fried broad noodles (I used Cintan brand, approx. 110g)
100g minced pork
4 cloves garlic, minced
1 tbsp cooking oil
1 tbsp light soy sauce
1/2 tsp chicken stock seasoning
125ml water
A few drops of sesame oil

To serve
Pickled green chillies (recipe here)
1-2 spring onion, finely chopped


1. Bring a pot of water to the boil, add a few drops of cooking oil and salt, and cook the noodles for 3 minutes,or until al dente. Drain and divide into two bowls.

2. In a large wok, heat the oil over medium high heat. Then, add the garlic and fry for 2 minutes, until fragrant. Add the minced pork and fry for 2 minutes, then add water, chicken stock seasoning and light soy sauce and allow to simmer over low heat for 8-10 minutes. If you like a little more gravy to go with your noodles, you can always add more water.

3. To serve, top the noodles with the minced pork with gravy, and some spring onions. Serve immediately with pickled green chillies.



*This recipe was featured on Asian Food Channel's FB page on 22 November 2012.

29 comments:

  1. Is the Cintan noodle like "Mee Pok"?

    Yes, looks simple but delicious.

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    Replies
    1. It looks pretty similar, but I think Hakka mee is slightly less yellow.

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  2. Replies
    1. Haha thanks! I have "Cintan" to thank for that.

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  3. The best part about your food is that it looks so fresh, healthy and yummy...love your presentation.

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    Replies
    1. Thanks Amrita, am so glad you like them!

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  4. No comment. Have to taste first, never judge a book by its cover. Hope it's better than what I had at the hawker centre above Seremban wet market - nothing great that one.

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    Replies
    1. Someone once told me that Hakka mee is quite similar to kolo mee. I need to try that.

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  5. very yummmsss.. I wanna try la. next time can I just drop by and ... have dinner with u?;P

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  6. Looks yummy! Long time didn't have Hakka mee already.

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    Replies
    1. Oooh where was the last place u had Hakka mee?

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  7. The main secret recipe of Hakka noodle is lots of pork lark...

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    Replies
    1. Hmmm, I dont think I've come across authentic Hakka mee with pork lard before.

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  8. this definitely looks enjoyable, though i can't shake off the sense that i'd like to toss a poached egg into the bowl as well! :D

    ReplyDelete
    Replies
    1. Haha! I do have a version of this noodles with poached egg... but cant call it Hakka mee cos then it won't be authentic anymore. Just gotta call it minced pork mee with poached egg. And it is pretty GREAT!

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  9. Yen, I like this type of noodles, usually I order "gon low" mee more often than noodle soup & Hakka mee is one of my fav noodles! Nice!

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    Replies
    1. Haha I also prefer dry noodles to soup ones.

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  10. looks mighty awesome, now you just need some chasiu to go with. :D

    ReplyDelete
    Replies
    1. Too lazy to make my own cha siu, can I just buy some? ;)

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  11. U know... my mum is a Hakka but i nv see her making hakka mee before.

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    Replies
    1. It's a dish originating from Seremban....

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  12. Yay...must eat with green pickled chili. I usually put alot alot. hehehe...

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    Replies
    1. Haha me too! Now I got a big jar in the fridge.. can eat as much as I want!

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  13. Your Hakka mee looks delicious! Wish I could have a bowl :)

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    Replies
    1. Very easy to prepare, and pretty healthy too.

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  14. I never have Seremban style Hakka Noodle, maybe should plan a trip there. Any recommendation what to do at Seremban for a day trip?

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    Replies
    1. Seremban not much sightseeing to do, can go for makan trip. Here are a few recommendations:
      http://goodyfoodies.blogspot.com/2012/06/good-food-guide-in-seremban.html

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    2. The wet market also got a few famous stalls such as sotong mee hoon, beef noodles, loh shu fun... but I didn't blog about it cos long time didn't go edi.

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