Angel KL upon the Fukinmee

One night I had a dream. An angel decended upon my bed in a form of a home economics teacher asking that I stop associating tar and bitument with KL Fukinmeen. In return he gave YouTube links:

https://youtu.be/HmzlhZAw648
https://youtu.be/ZDmGT_g8SsY



This got me up at 4am as I watched a few others and tried to emulate.

INGREDIENTS:

1  PRAWN
2. SQUID
3. PORK BELLY
4. CABBAGE
5. YELLOW EGG NOODLE

6. DUCK SAUCE
7. OYSTER SAUCE
8. SOY SAUCE

9. EVERYTHING ELSE

this is the funny part. some videos say the black sauce does not make the food salty, while others say the other way round. I use my under utilized mind and decided that the black sauce does create the whole saltiness. How else shouldn't be? KL people wouldnt add a dark sauce for no taste unless they are goth or Hakka. Yes, it is offensive to the goth, they carefully choose purple socks to show that can actually sense colour. As for the HAKKAs, it is not a Cantonese version hokkien noodle they want to be involved in.

  so I prepared the seafood. Prawns and Squid. (btw sotong have a different meaning to Koreans, say "I like sotong !" and watch their face cringe in disbelieve ! Better than hatching sea monkeys)

I separated most of the lard from pork belly because KL people whisper to me : the magic is cooking in lard.

the flesh is marinated in salt and flour.

the secrets to Chinese cooking is non linear thought. most videos I watch used chicken stock. that means these msg laden cubes.

I did the more obviously with lard + prawn head + squid head + garlic + onion + giner, I should be able to get a stock going. The giner was to dampen down the fishy smell and should not be over powering.

I sizzle up the pot with oil garlic and finely chopped onions.

the 3 different meats were cooked individually then taken out using the same oil. The meats are taken out for a while.

after cooking the 3 meats you get this distressing dreggs stuck at the bottom of the pan. The French has a rationale called degauzing where they add wine to disengage the sediments justifying the real taste is in these sediments.

 Chinese cooking wine was used and we have a thin layer of broth which becomes part if the stock for the egg noodle cook.

 I soaked the egg noodles in water for awhile before throwing it into the pot. Toss the noodle in the dry broth for a while

Meanwhile, the stock I was boiling was come around. It is not salty nor fishy. It had a pawn base taste. This stock was added to the noodles intermittently to prevent noodles sticking to bottom of pan. What ever you do, keep tossing the noodles

 added chopped cabage and continue tossing

 eventually, all disheveled, we begin to see something semblance of what we hope to achieve.

the 3 meats were added in

 

this is the family photo of the 3 meats before being inducted into the realms of egg noodles. 

 

 I was advise to use Orchid Sauce which is made in Ipoh only for KL Fukinmeen, but i didnt have it.

What I used:

1 part Duck Sauce
Quarter part Mushroom Sauce
Quarter part Japanese Soy Sauce

Anyway, this motley concoction was poured into the noodles and it all becomes familiar !!!!

In all darkness, like almost a spiritual experience, you notice you cant find the 3 meats anymore. How to take photo?

Everyone got hungry and I served them anyway.

Toooo Salty said the Singaporean
Toooo sweet said the KLite but it not salty enough !

At least I didn't do Singapore Hokkien Mee with 2 table spoon of sugar.......but will do that one day !



meanwhile we finish the apples