MALAYSIAN HOKKIEN MEE - a simple lockdown fuss free dish

Yellow thick noodles cooked in rich thick caramel sauce with seafood and some chicken or pork slices. It’s a semi gravy noodles dish and yummy and I’ve attached some tips for a good flavourful dish. Traditionally, there are crunchy lard pieces in the dish and the pork lard oil is used to cook the noodles for the extra flavour. Nevertheless, the onion garlic sautéed oil equally gives you a good flavour too. Try it.
Since it’s lockdown at my place, we are all at home and have restrictions in our outings . Due to the tight restrictions I only managed to dish out what I had in my refrigerator. So please excuse me.
All you need to complete this noodle dish are shrimps, squid, fish cakes, fish slices, pork or chicken pieces. The choice is completely yours. But do not omit the onions and garlic sautéed mixture. That’s the the highlight of this dish which gives the maximum flavour. If you’re using the lard oil to cook this dish, you may in addition add the onion garlic mixture too for an extra full bodied flavourful HOKKIEN MEE