I like your version better than the other Hokkien recipes. Better tasting and easier to make. But next time you should describe the ingredients with English term for our English only viewers. Tougay is Bean Sprouts and Sotong is squids or octopus. 😊
thanks ah pa, this makes singaporean hokkien mee look so achievable! i got one question sir - have u tried hexclad? is it worth it? seems like it may help u get the char for this dish.
Honeycomb wok? I got one when it first came out few years ago, the non stick coating doesn’t last, so i no longer use it. Personally i am not overly concerned over the char flavour in this dish.
For convenient sake, i just use any chili oil i found in my fridge, perhaps it’s from Lee Kum Kee. The hawker will normally use cili giring and sauté it with oil and probably adding in some garlic and opinions or just plain sautéed.
i use your method to cook the hokkien mee and it turns out so good. Thank you cooking Ah Pa🙏🏻
Sounds very yummy
I love hokkien prawn noodle. Must try. Thank you for sharing this recipe.
Welcome
Bcoz of your hokkien mee I subscribe you😊 I try your menu.. so easy to follow and really nice the taste.. thank you so much.....
Thank u so much
Wow! Nice recipe!
Thank u
Hokkien mee is one of my fav food 👍
Thank you so much Chef this recipe looks very delicious 🤤 I love how you are using what you have on hand, thank you 😊 this is making my mouth water 🤤
Thanks for ur very kind words
I like your version better than the other Hokkien recipes. Better tasting and easier to make. But next time you should describe the ingredients with English term for our English only viewers. Tougay is Bean Sprouts and Sotong is squids or octopus. 😊
You made it so easy for non pro like us. Thank you!
I am non pro myself, so if i can do it, u can too
Looks delicious Ah Pa. I always render some pork lard bits to use as garnish for that extra wow-factor.
Oh yes
@@CookingAhPa 4
thanks ah pa, this makes singaporean hokkien mee look so achievable!
i got one question sir - have u tried hexclad? is it worth it? seems like it may help u get the char for this dish.
Honeycomb wok? I got one when it first came out few years ago, the non stick coating doesn’t last, so i no longer use it. Personally i am not overly concerned over the char flavour in this dish.
❤
Ah Pa, is chives & kucai the same?
Yes
What Chili do you use?
For convenient sake, i just use any chili oil i found in my fridge, perhaps it’s from Lee Kum Kee. The hawker will normally use cili giring and sauté it with oil and probably adding in some garlic and opinions or just plain sautéed.
Onions, not opinions