Talk:Hokkien mee

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.

Links
the links provided in this article are not exactly very apt for an encylo? Chensiyuan 10:59, 7 August 2006 (UTC)

Two types of noodles?
It has egg noodles (made from wheat flour?) AND rice noodles in the same dish? Badagnani 05:50, 5 October 2007 (UTC)


 * Yes. This is one of the major things that separates Hokkien mee from plain old fried noodles. Jpatokal (talk) 16:29, 13 March 2008 (UTC)

External links modified
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Proposed merge with Hae mee
Same article, one in hokkien pronunciation, the other in English common name Xaiver0510 (talk) 04:02, 28 June 2019 (UTC)


 * Ah, so this is why the article was such an unholy mess, since (fried) Hokkien mee and prawn mee are not the same thing at all. I've tried to straighten things out. Jpatokal (talk) 02:47, 30 July 2022 (UTC)