KL-Style Hokkien Mee

Ingredients:

6 tbsp oil (lard is better if you have it)
8 cloves garlic, minced (about 5 tbsp)
2 tbsp thick soy sauce
2 tbsp soy sauce
1 tsp sugar
1 tsp salt
1 ½ cups water
½ tsp ground white pepper
6 oz pork tenderloin, sliced (chicken can be used too)
6 oz medium-sized shrimp, shelled and deveined
6 oz fishballs (cut in half), optional
Cai Xin

Method:

1. Mix black soy sauce, soy sauce, sugar and salt with the water.

2. Heat oil in a wok or large frying pan and brown the garlic.

3. Add the pork and fry for a minute till it is slightly cooked, then add the fishballs and shrimp. Fry for another minute until shrimp is partially cooked.

4. Add the soy sauce mixture and bring to boil.

5. Add cai xin and cover pan to wilt the vegetable.

6. Loosen noodles and add to the wok. Toss noodles around the sauce to coat noodles with sauce. Continue to turn noodles around until most of the sauce has been absorbed and noodles are looking dark and sauce has thickened. Add the white pepper and adjust seasonings.

7. Serve with sambal belacan or sliced chillies.