Yesterday, Kevin Burzell laid out the variants of the Hokkien Mee, a classic noodle dish in Southeast Asia. Today, he introduces another classic dish, the Hakka Mee, served up with Kedai Makan's handmade noodles. "Most noodle dishes in Southeast Asian are usually inspired from a Chinese dish, but especially in Malaysia. It's inspired by a Chinese dish and given a Malay and Indian twist. Most of the stalls, especially in Malaysia are ran by a Chinese," said Kevin Burzell. "Malaysian food in general is a melting pot of Southeast Asia. So it makes sense for this white American to come in and learn it, and have some fun with it, to stick with some tradition at times and some other times, to make up some of our own dishes."
Feeds 4 hungry people
500 grams high gluten flour
2 large eggs
150 milliliters water
1 teaspoon of oil
1 punch of salt
Knead dough until it comes together. Rest for 1 1/2 hour, then knead for a further 15 minutes very hard and vigorously. Rest for another 15 minutes, then roll out to desired thickness and cut out to about ¾ of an inch wide by 8 inches long.
6 oz fine ground pork
6 oz course ground pork
1 tablespoon grated and pounded ginger paste
1/2 tablespoon pounded garlic paste
1 tablespoon light soy sauce
1/2 tablespoon fish sauce
2 teaspoon rice wine vinegar
A pinch of white pepper
Combine pork with everything and cook in a wok or large saute pan until meat is tender for about 8-10 minutes. Add 1 to 1/12 cups water and adjust with more soy sauce and or fish sauce.
Add 4 cups blanched bean sprouts.
Cook noodles in boiling salted water for 2 minutes.
Place noodles on top of blanched sprouts, Pork on top of noodles, garnish with chopped scallion, pickled chilies, sambal, and black vinegar.