Mee Hoon Kicap Chinese Style: A Simple Yet Delicious Recipe
Are you craving a quick, easy, and flavourful meal? Look no further than this Mee Hoon Kicap Chinese Style recipe! This dish is a staple in many Malaysian households, loved for its simplicity and satisfying taste. It’s perfect for a weeknight dinner or a casual weekend lunch. This recipe focuses on achieving that authentic Chinese-style flavour profile, balancing the savoury, sweet, and umami notes perfectly. Let's dive into the ingredients and steps!
Ingredients You'll Need:
This recipe is incredibly adaptable, allowing you to adjust quantities based on your preferences and the number of servings. Here’s a good starting point:
- Mee Hoon: About 200g of dried mee hoon (rice vermicelli). You can also use fresh mee hoon, but adjust cooking time accordingly.
- Soy Sauce (Kicap): Approximately 6 tablespoons of dark soy sauce (kicap manis) for colour and flavour, and 2 tablespoons of light soy sauce (kicap masin) for saltiness. Adjust to your taste!
- Dark Soy Sauce (Kicap Pekat): 1 tablespoon to enhance the colour and depth of flavour. This is optional, but recommended.
- Sugar: 1 tablespoon of sugar, or to your preference. This balances the saltiness of the soy sauce. You can use brown sugar or white sugar.
- Garlic: 3-4 cloves of minced garlic, for aromatic punch.
- Ginger: A thumb-sized piece of ginger, minced, for a warming flavour.
- Scallions (Bawang Putih): 2-3 stalks of scallions, finely chopped, for garnish.
- Optional additions: A splash of sesame oil, some chili flakes for extra heat, pork slices, chicken slices or prawns for extra protein, mushrooms for a deeper umami, spring onions, and coriander leaves are all fantastic additions to enhance the flavour and appearance of your Mee Hoon Kicap.
Step-by-Step Cooking Instructions:
- Prepare the Mee Hoon: Rinse the dried mee hoon under cold water to remove any excess starch. Set aside.
- Sauté Aromatics: Heat a wok or large pan over medium heat. Add the minced garlic and ginger, and sauté until fragrant (about 30 seconds).
- Add Protein (Optional): If using protein like pork, chicken, or prawns, add it to the wok and cook until browned. Set aside.
- Create the Sauce: Add the dark soy sauce, light soy sauce, and sugar to the wok. Stir well to combine and let it simmer for a minute until the sugar dissolves.
- Cook the Mee Hoon: Add the rinsed mee hoon to the wok. Stir gently to coat the noodles evenly with the sauce. Add a little water if the noodles are sticking. Cook until the mee hoon is tender but still has a slight bite.
- Combine and Serve: Add any cooked protein back into the wok. Stir well to combine. Garnish with chopped scallions. Serve immediately and enjoy!
Tips for the Perfect Mee Hoon Kicap:
- Adjust the sweetness and saltiness to your liking. Taste as you go and adjust the sugar and soy sauce accordingly.
- Don't overcook the mee hoon. It should be tender but not mushy.
- Add a splash of sesame oil at the end for extra aroma and flavour.
- Get creative with toppings! A fried egg on top is a classic addition.
This simple recipe is a fantastic base that you can easily adapt to your own tastes. Experiment with different protein additions and vegetables to create your own signature Mee Hoon Kicap Chinese Style. Happy cooking!
