PenangTime.com: Recipe Guide
TAI LOK MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Noodles: 400g Thick Yellow Noodles (Hokkien Mee).
- Sauce: 2 tbsp Dark Soy Sauce (thick caramel type), 1 tbsp Light Soy Sauce, 1 tsp Sugar.
- Ingredients: Pork Lard (cubes and oil), Prawns, Pork slices, Cabbage, 1 tsp Flounder Fish Powder (Sole fish).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Render: Fry pork fat to get lard oil and crispy croutons (Chu Yao Char).
- Fry: Heat lard oil. Sauté garlic. Add pork and prawns.
- Braise: Add noodles, cabbage, and the sauce mix. Add water/stock just to cover. Sprinkle flounder powder.
- Simmer: Braise on high heat until the sauce reduces and coats the noodles thickly.
- Serve: Top with crispy lard. Serve with sambal.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Flounder fish powder (Tee Poh) is the secret ingredient for the authentic taste.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Tai Lok Mee in Penang and compare flavour profiles.