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Fried Mee Hoon

Tuesday, October 27, 2009



Had Fried Mee Hoon for Sunday lunch. I find it ironic that despite loving to eat fried mee hoon, i don’t like to cook it. Compared to other one dish meal that i’ve prepared, i think this dish only appears a handful of times. Not that it’s difficult to cook or time-consuming, truly it’s no different from cooking fried mee, it just rarely comes to my mind to cook it. Luckily, i can always have my Fried Mee Hoon on weekends mornings, bought from the neighbourhood coffee shops where they are nicely cooked and sold quite cheaply.

My Fried Mee Hoon recipe have an added ingredient ( i add in a can of canned pork leg with mushroom) that just produced some special flavour (in my opinion) that really satisfy my taste bud. To me, fried mee hoon and canned pork leg with mushroom are the best match, creating the most delicious flavour together.



 Canned pork leg with mushroom


Here it is, the important ingredient i never do without when cooking fried mee hoon. Trust me, once you embark on this journey, you won’t ever want to go another way. It’s SO good!

… … I’m salivating already.


Fried Mee Hoon

( serves 7-8 )



1 pkt                         mee hoon

1 can                        pork leg with mushroom

1oo g                        Chinese cabbage, shredded

6                                medium size dried mushroom, soaked to soften and cut into strips

1 tbsp                      cooking oil

1 tsp                         garlic oil

200 ml                    hot water

3 tbsp                      oyster sauce

1 tbsp                      dark soy sauce



1.    Put dry mee hoon into a large pot and fill with enough water to cover and soak 1 hr to soften.

        Remove from water and use scissor to cut into shorter length. Set aside.

2.    Open the can of pork leg with mushroom and separate gravy from meat. Shred meat and cut   

        mushroom into thin strips. Set aside.

3.    Mix hot water with oyster sauce and dark soy sauce in a jug and set aside.

4.    Heat wok, add cooking and garlic oil. Add in shredded soaked mushroom and Chinese

        cabbage and stir-fry 1 minute.

5.    Add in gravy from canned pork leg with mushroom and cook 3 minutes.

6.    Add in mee hoon, oyster sauce mixture and mix carefully. Keep stirring until sauce has dry

        up.  Add in canned pork leg meat. Mix.

7.    Off heat. Ready to serve.


One Comment leave one →
  1. Saturday, October 31, 2009 8:03 pm

    Canned pork leg, I never see that before.

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