KL Black Hokkien Mee

Once again, we're bringing you a recipe for a simple meal all cooked in just one pot.

For some reason, I like my food to be dark brown. The browner it is, the tastier it looks to me :p...I mean real food (no pun intended :D). That's why I've always liked the Hokkien Mee, particularly the KL version. This rendition is created based on our memory buds.

We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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on behalf of Spice N' Pans

Ingredients
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This recipe serves 3

420g flat Hokkien mee
1 bulb of garlic - minced
6 large prawns
12 snow peas
6 leaves of Chinese cabbage
500ml of water
a handful of sliced fishcake
8 tablespoon of dark soya sauce (Less salty type)
1 tablespoon of oyster sauce
1 teaspoon of sugar
3 tablespoon of oil from pork lard or vegetable oil
1 capful of Shaoxing Huatiao wine
pepper to taste
light soy sauce (dependent on saltiness of the dish - we didn't add at all)
1 chicken stock cube
Cornstarch solution to thicken gravy