Wok hei 锅气, or the “breath of the wok,” characterizes the smoky and intricate flavors developed through high-heat stir-frying in Chinese cooking. Achieving the distinct charred “wok hei“ in Hokkien Mee is essential for its rich taste. Even without a robust commercial flame, you can replicate this effect at home.
You might also be keen on my Singapore version of Hokkien Mee too..
For a charred “wok hei” in Hokkien Mee at home:
- High Heat: Preheat the wok until smoking before adding ingredients.
- Small Batches: Cook in small batches to maintain high temperatures.
- Swift Stir-frying: Keep ingredients moving quickly for the smoky flavor.
- Pork Lard: Enhance flavor with pork lard.
- Dark Soy Sauce: Add it during high oil temperature, stir-fry quickly, then add water, to enhance color without burning.
- High Smoke Point Oils: Choose oils with high smoke points.
锅气 (wok hei), 描述在烹饪中通过高温翻炒形成的烟熏和复杂口味。在炒福建面中实现独特的锅气至关重要，以使其口感丰富。即使在家中没有强大的商用火焰，也可以在家复制这种效果。
如何在家制作有锅气的炒福建面：
- 高温： 在添加食材前，将炒锅预热至冒烟状态。
- 分批烹饪： 少量烹饪，保持高温度。
- 快速翻炒： 快速翻炒，使食材迅速入味。
- 猪油： 用猪油提升味道。
- 老抽酱油： 在高油温时加入快炒，再加水，增添颜色而不烧焦。
- 高烟点油： 选择烟点高的食用油。
Hokkien Mee Recipe here:
Ingredients:
- 250g KL Hokkien noodles
- 150g prawns, peeled and deveined
- 150g pork belly, thinly sliced
- 500ml water
- 1 cup choy sum, cut
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon chicken powder
- 1 tablespoon cooking oil
- Pork lard for frying and topping
- Salt and pepper to taste
食材：
- 250克福建面/ 大录面条
- 150克虾，去壳
- 150克猪肉，切薄片
- 500毫升水
- 1杯菜心，切段
- 3瓣大蒜，切碎
- 2汤匙酱油
- 1汤匙老抽
- 1茶匙鸡精粉
- 1汤匙花生油
- 猪油渣 (炒用和配料)
- 盐和胡椒适量
Hokkien Mee Cooking Method:
- Loosen the KL (big strands) Hokkien noodles Set aside.
- Heat oil and deep fried pork lard in a wok over high heat until its oil melts. Add minced garlic and stir-fry until fragrant.
- Add sliced pork belly and prawns, stir-frying until they are cooked through.
- Add noodles, remain high heat, add dark sauce, quickly stir fry to combine.
- Add light soy sauce, chicken powder and water. Stir well to coat everything evenly.
- Let the ingredients simmer, allowing noodles to absorb the flavors and achieve the desired wok hei.
- Toss in choy sum and stir-fry for another minute until vegetables are slightly tender.
- Season with salt and pepper to taste. Top with more crispy pork lard. Serve hot and enjoy your KL-style Hokkien noodles.
做法:
- 把面弄散，备用。
- 在炒锅中高温加热油，放入猪油炸至融化。加入切碎的大蒜，翻炒至香味四溢。
- 加入切片猪肉和虾，翻炒至熟透。
- 加入面条，保持高温，加入老抽，快速翻炒均匀。
- 加入生抽、鸡精和水。搅拌均匀，确保所有食材均匀裹上调味汁。
- 让食材炖煮，使面条吸收香味，达到锅气效果。
- 加入菜心，再翻炒一分钟，使蔬菜微熟。
- 根据口味加盐和胡椒调味。加上多点猪油渣。热气腾腾的吉隆坡风味福建面即可享用！
Tip: I bought the KL Hokkien noodle from Sheng Siong supermarket.
* Added abalone for my liking.
贴士：大录面能在升松超市购买。
* 这次烹调也加上自己喜欢的小鲍鱼和蟹柳。
You might like my other noodles recipes too
Such as Ee Mee Dry
Or Mee Goreng Recipe
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