Talk:Hokkien mee

From Wikipedia, the free encyclopedia

This article is part of WikiProject China, a project to improve all China-related articles. If you would like to help improve this and other China-related articles, please join the project. All interested editors are welcome.

???

This article has not yet received a rating on the quality scale.

More information about this article...

	Hokkien mee is part of SGpedians' Resources An attempt to better coordinate and organise articles related to Singapore. To participate, simply edit this page or visit our noticeboard for more info.
Start	This article has been rated as Start-Class on the quality scale. (If you rated the article please give a short summary at comments to explain the ratings and/or to identify the strengths and weaknesses.)
Mid	This article has been rated as Mid-importance on the importance scale.

[edit] Deleted info from Hokkien Mee

Hokkien Mee is a noodle dish commonly found in the Western part of Malaysia. In Penang, it is called Hokkien-Char mee (hokkien fried noodles) as opposed to other states. This noodle dish is supposedly created by Hokkien settlers in Kuala Lumpur. This dish was typically prepared with pork lard, pork crisp, pork slices, soy sauce, dark sweet soy and noodles. As the ingredients suggest, this food was made to provide essential energy for miners and to keep them full for a longer period of time. Main ingredients such as pork lard and pork slices are firstly stir-fried with garlic and then, noodles and sauces are added. Along with this, chicken stock is added and reduced over high heat. Before serving this dish, pork crisps is then added to give an aromatic fragrance.

As time passes by, other ingredients such as prawn, squids and vegetables are added to this dish. There are also other variations to suit vegetarians and malay customers. Nonetheless, authenticity of this dish truly reflects the hardship of early chinese migrants in the mining industry.