PenangTime.com: Recipe Guide
TOK TOK 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.
- Noodle Dough: 300g high-protein flour (bread flour), 3 duck eggs (or chicken eggs), 1/2 tsp alkaline water (kansui), 1/4 tsp salt, tapioca starch (for dusting).
- Serving Sauce (Kon Lou): 1 tbsp lard oil (or shallot oil), 1 tbsp soy sauce, 1 tsp dark soy sauce, dash of white pepper.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Mix: Place flour on a surface, make a well. Add eggs, alkaline water, and salt. Mix gradually to form a crumbly dough.
- Knead (Bamboo Method): Traditionally, a bamboo pole is used to press the dough. At home, use a heavy rolling pin. Press, fold, and repeat for 30 minutes until very smooth and elastic.
- Rest: Let dough rest for 1 hour (covered).
- Cut: Roll dough out very thin. Dust with tapioca starch. Fold and cut into fine strands.
- Cook: Blanch in boiling water for 45 seconds, rinse in cold water (shock), then dip back in boiling water. Toss with serving sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Duck eggs provide a better texture and richer flavor than chicken eggs.
- The cold shock step is essential for the springy (QQ) texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Tok Tok Mee in Penang and compare flavour profiles.