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Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included).
Penang Hokkien mee, colloquially referred to in Penang as Hokkien mee, is also known as hae mee (Chinese : 蝦麵) in other parts of Malaysia. One of Penang 's most famous specialties, it is a noodle soup with yellow and rice noodles immersed in a spicy stock made from prawns and pork (chicken for halal versions), and garnished with a boiled ...
Hokkien char mee, a dish of thick yellow noodles braised, fried with thick black soy sauce and added with crispy lardons, is more commonly served in the Klang Valley. It was originally developed in Kuala Lumpur. Thus, within the central region of Peninsular Malaysia, the term Hokkien mee refers to this particular version.
Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top. Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee ...
Hokkien mee or Hae Mee (Chinese: 福建麵 in Penang, 虾面 in Kuala Lumpur) - rice and egg noodles, served together with hard boiled eggs, small prawns, meat slices, bean sprouts and kangkung (water spinach) in a spicy prawn & pig bone (Chinese: 肉骨) stock.
Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...
In Malaysia, dry noodles and soup are served separately. Dry chilli pan mee is a variant which was invented in Chow Kit , Kuala Lumpur, [ 4 ] and is very popular in the Klang Valley. [ 5 ] This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is later to be stirred into the noodles.
Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.