OK - Suan’s on the food blog bandwagon! All on board???

my fellow biatches...how are you lot? i am working like a mad-ass dawg here, but i thought this was too good to miss - i'm so craving for some now!!!!

Alvin’s yummy hokkien fried mee (slurp slurp)

Ingredients (don’t worry too much about the weight etc, I just put what I feel like, so this may not be 100% accurate):
· 6-7 cloves of garlic (depending on how you love garlic – I absolutely LOVE it)
· 500g fat yellow noodles (tai lok meen – you can use Udon as a replacement, they’re good too! Remember to boil them in hot water first and then soak in cold water so that they retain their shape/form)
· 150g meat (pork or chicken)
· 150g medium prawns, shelled (leave tails intact)
· Optional - 100g other seafood, like squid
· 200g choi sum ( you may want to pre-fry with garlic & oil if your wok is not big enough – that’s what I do)
· 100g pork fat, cut into cubes and fried till crispy (keep the oil) – if you don’t like this, you can leave it out, otherwise, it does give the taste an EXTRA ZING!!!!

Seasoning:
· 1 tsp light soy sauce
· 1 tsp dark soy sauce (it has to be the Cheong Chan brand – the one with the orange label, you can’t miss it – Jan, that’s the one Stephie brought over for you)
· Salt to taste
· 1 tbsp oyster sauce
· 1 tbsp Chinese rice wine

Method
1) Marinade the meat in the seasoning above, and for the prawns, use a little bit of rice wine & pinch of sugar & soy sauce.
2) Use half of the lard (from frying the pork fat) & a bit of the garlic to fry the meat and prawns. Take out of wok & leave.
3) You can then clean the wok if you want to, but I don’t bother – all the juices are stuck onto it now, so it’ll make the noodles extra yummy!
4) Use other half of lard & garlic to fry the noodles. Add dark soy sauce (thick & goo-ey) – I usually pour the bottle around the noodles twice (you see-lar how black your want your noodles to be). Add cooked meat & prawns & pre-cooked veggies into the wok, and GORENG!!!! You can add some oyster sauce if you like, but the secret from the Ah Kau from Petaling Street, is a small lil pinch of sugar after you’re through with frying the noodles.

VOILA!!!!! Cooking DONE!!!! Add the crispy lard cubes before dishing up the noodles.
HOW easy is that????? It’s so yummy though. Definitely my FAVE of FAVES!!!! OH and remember the cut red chillis/scotch bonnets/whatever spicy thing you can get your hands on & soy sauce. Better yet, if you have the 'lat chiu yau' (chilli oil), it goes best with this!!

- NO PICS YET OK? I’m sure you all can imagine what it looks like – for those ppl NOT in KL, I’m sure you can even TASTE it now…