Malaysian Monday #4 - KL Hokkien Mee

Ooohh... it has been years since I've tasted the black hokkien mee in KL. I like the combination of the yellow mee (noodle) and rice vermicelli. The secret to making this noodle tasty is the garnish of crunchy bits of pork lard on the top. Yes, I know it's very bad for the cholesterol level, but life's too short. And If you've not had this noodle dish for over 10 years, I figure it justifies it.

1 packet of Yellow hokkien mee (noodle), rinsed with hot water
1 piece of rice vermicelli (pre-soaked in hot water)
handful of cabbage, sliced
10 prawns or shrimps (deveined)
120gm lean pork (thinly sliced and marinated in light soy, pepper and sesame oil)
3 pips of garlic, chopped finely
water

Seasoning (to taste)
oyster sauce
light and dark soy sauce
salt and pepper
sugar

1. Cut the piece of pork fat into cubes. Heat the wok, and place the cubed pork fat in it. No oil is required because the fat will melt. When pork cubes are crunchy and golden, remove from oil and set aside.
2. Add in the chopped garlic to the oil remaining in the work, then add in the pork followed by the shrimp. Remove shrimp (to avoid overcooking). Then add in the sliced cabbage.
3. Put in the noodles and vermicelli and water, followed with all the seasonings. Cover and simmer till noodles are tender. Taste.
4. If noodles are tender, serve immediately. This noodle dish is best accompanied with sambal belacan. 

Note: I did not add enough dark soy sauce to get a darker version.