Singapore-style fried Hokkien prawn mee woos Malaysian foodies in Petaling Jaya
PETALING JAYA: The fried Hokkien prawn mee was scooped up from the wok and transferred onto a plate, white wisps of steam unfurling from the combination of yellow noodles and rice vermicelli.
Nevertheless it was not able to be served but.
Two huge prawns had been tossed into the wok. The oil sizzled, filling the air with the aromatic aroma of fried prawns. As soon as cooked, they had been positioned on prime of the noodles, and this deluxe model of fried Hokkien prawn mee was lastly given the greenlight to go away the kitchen.
At Fortunate Seventeen Cafe in Petaling Jaya in Selangor, the common-or-garden noodles are introduced in rooster porcelain soup plates.
Owned by Singaporean businessman Edmund Cheong, it is among the few locations within the Klang Valley that provide this dish. The Singaporean model of Hokkien prawn mee is completely different from the Hokkien mee and prawn mee Malaysians are used to.
“Rising up, the Singapore Hokkien mee has all the time been one among my go-to consolation meals. However this dish is extraordinarily unusual in Malaysia and even in the event you discover it, it doesn’t normally style genuine,” Edmund Cheong advised CNA in a textual content message.
“Therefore we determined to carry this style of dwelling to Malaysia,” he stated.
Occupying half a shoplot within the outdated neighbourhood of Part 17 – therefore the eatery title – the enterprise was opened on Aug 14, proper in the midst of a pandemic that has halted and disrupted plans.
In truth, it was their second enterprise. The primary, a meals stall in a espresso store in a industrial space close by, needed to shut simply after every week when Malaysians had been ordered to remain dwelling to cease COVID-19 from spreading in mid-March. The espresso store finally determined to stop operations a month later.
“When that occurred, we already confirmed this store lot,” Edmund Cheong’s daughter Junias Cheong stated. “We needed to look forward to the MCO (motion management order) to be over to begin renovations.”
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And in a brief span of simply three months, Fortunate Seventeen has garnered repeated prospects and wooed foodies who yearn for a style of the Singaporean model of Hokkien mee.
“We needed a spot the place fellow Singaporeans might go after they miss dwelling, and on the similar time, introduce this scrumptious dish to our mates in Malaysia,” Edmund Cheong stated.
The point out of Hokkien mee in central Malaysia will naturally conjure up pictures of thick yellow noodles drenched in darkish sauce, savoury with a touch of sweetness.
Due to this fact, it takes an additional effort for Fortunate Seventeen to persuade curious diners of its model.
“We now have to elucidate, that is Singaporean, prawn-based and has gravy. And most of them prefer it after they struggle,” Alan Cheong, the 17-year-old son of Edmund Cheong, stated.
Within the kitchen, a giant pot of the prawn broth – the essence of the dish – sits between the 2 black woks for straightforward attain. Fortunate Seventeen’s head chef, a Malaysian who solely wished to be often known as Sam, shared that the flavourful broth is the results of selection components and lengthy stewing.
Shallots and prawns are fried till aromatic, after which boiled along with pork bones, outdated hen and his concoction of seasoning for a few hours, he stated.
Priced between RM9.90 (US$2.40) and RM19.90, the fried Hokkien prawn mee right here is available in a number of seafood selections. Along with pork stomach slices, diners can go for prawns, squid or clams – or all of them – of their noodles. There’s additionally the premium model with huge prawns.
That is Fortunate Seventeen’s spin on the fried Hokkien prawn mee, as how hawkers in Singapore have their very own tackle the quintessential dish.
“(In Singapore) sure stalls don’t put pork stomach and there are stalls that don’t put squid. They undoubtedly don’t put lala within the noodles.
“We wish to make it very seafoody and provide extra varieties for the individuals. Individuals right here usually are not acquainted with this dish but, so we wish to give extra variations and lala is one,” Junias Cheong stated.
And naturally, every serving comes with a trio of must-haves – crispy pork lard, lime and sambal belacan – which when mixed with the gravy, yield appetite-whetting flavours.
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UNLIKELY PAIRING OF KAMPUNG CHICKEN
As its emblem suggests, Fortunate Seventeen specialises in a single predominant dish, which is the Hokkien fried prawn noodles.
Fairly uniquely, it additionally provides boneless poached kampung hen on the aspect.
“Chef Leong has a superb recipe. That is very tender, and lots of people are impressed by the hen,” Junias Cheong stated.
The Cheongs are already increasing, hopefully with one other outlet earlier than the tip of the yr. Menu growth can be being thought of.
Some prospects have additionally been asking for bak chor mee (noodles with minced meat), Junias Cheong stated, however for now, her father hopes the eatery would set up itself as a fried Hokkien prawn mee specialty store.
Within the meantime, prospects can discover consolation in one other frequent style of Singapore in its drinks menu – iced sugarcane with lemon, refreshing with a welcome citrusy zing.