Comments on: I fry my own Hokkien Noodle (Tai Lok Meen) http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/ Chinese, Western, Malaysia best foods blog Thu, 07 Jul 2011 13:57:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: foodcrazee http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/comment-page-1/#comment-927 foodcrazee Mon, 26 Dec 2005 04:26:19 +0000 http://www.malaysiabest.net/?p=199#comment-927 hehehehehe! guess i'm lucky to get fresh noodle without the LYE ( ashwater ). YUmmier that way but cant do without the Bak Yew Phor ler.....and of course the lovely sambal. hehehehehe! guess i’m lucky to get fresh noodle without the LYE ( ashwater ). YUmmier that way but cant do without the Bak Yew Phor ler…..and of course the lovely sambal.

]]> By: babe_kl http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/comment-page-1/#comment-893 babe_kl Wed, 21 Dec 2005 07:44:04 +0000 http://www.malaysiabest.net/?p=199#comment-893 lilian, sometimes i sub the thick yellow noodles with udon or this one http://babeinthecitykl.blogspot.com/2005/07/babes-hokkien-fried-noodles.html i made with pan meen noodles. lilian, sometimes i sub the thick yellow noodles with udon or this one http://babeinthecitykl.blogspot.com/2005/07/babes-hokkien-fried-noodles.html i made with pan meen noodles.

]]> By: Penang Podcast http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/comment-page-1/#comment-890 Penang Podcast Wed, 21 Dec 2005 02:59:45 +0000 http://www.malaysiabest.net/?p=199#comment-890 In KL people called it Hokkien Char but in Penang where most Hokkien called is Tai Lok Mee... don't know why... anyway, you have a nice blog and hope you can keep it up... I would like to inform you that I have put your blog link in my blogger page.. hope you don't mind... In KL people called it Hokkien Char but in Penang where most Hokkien called is Tai Lok Mee… don’t know why… anyway, you have a nice blog and hope you can keep it up… I would like to inform you that I have put your blog link in my blogger page.. hope you don’t mind…

]]> By: slau http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/comment-page-1/#comment-889 slau Tue, 20 Dec 2005 23:39:57 +0000 http://www.malaysiabest.net/?p=199#comment-889 We rarely cook this at home since we can get the real stuff in KL but I know the secret ingredient is just not the lard but also the ''chai yue' (dried sole fish). We rarely cook this at home since we can get the real stuff in KL but I know the secret ingredient is just not the lard but also the ”chai yue’ (dried sole fish).

]]> By: Rodney http://www.malaysiabest.net/2005/12/20/i-fry-my-own-hokkien-noodle-tai-lok-meen/comment-page-1/#comment-884 Rodney Tue, 20 Dec 2005 10:02:57 +0000 http://www.malaysiabest.net/?p=199#comment-884 hmm... i usually stirfy the meat with some chinese rice wine to make it more fragrant. In addition, mixing corn flour with the meat would tenderise it. anyway as for the prawns.. it is a good idea to cook the prawn first, take it out use the oil that cooks the prawn to stir fry the meat and etc. I'll then add the prawn after the noodles and etc has been cooked. keeps the prawn taste and texture in tact... :) hmm… i usually stirfy the meat with some chinese rice wine to make it more fragrant. In addition, mixing corn flour with the meat would tenderise it.

anyway as for the prawns.. it is a good idea to cook the prawn first, take it out use the oil that cooks the prawn to stir fry the meat and etc. I’ll then add the prawn after the noodles and etc has been cooked. keeps the prawn taste and texture in tact… :)

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