Tai Lok Mee

Tai Lok Mee is an authentic Chinese noodle dish made using thick and fat yellow noodles with a thick black sauce. Previously obtainable exclusively in Kuala Lumpur, customer demand has seen increased availability in other states.

Siaopo grew up in Penang, only at the age of 24 , during a visit to KL she finally tasted this dish on a visit to her older boyfriend. According to an Old wives tale, food will taste nicer when you are deeply in love; and upon tasting the noodles, she felt in heaven. Siaopo will corroborate this statement as her older boyfriend then duly became her husband now !

Message to everyone out there, this flavoursome dish should come in the list of 1,000,000,001 foods to taste before you die !


Yellow thick noodles are unattainable in Newcastle. Siaopo substituted with Shanghai Noodles - nearest species to yellow thick noodle that she could ever discover in Newcastle.

Ingredients
400g shanghai Noodles ( soak and drain well)
1Ib chicken thigh ( chopped into small pieces)
80g shrimps
80g fish balls (or squid)
100g white cabbage ( cut into small pieces)
8 cloves of garlic ( chopped
) 2 tbsp oil
1/2 cup of water

Seasoning
4 tbsp thick soy sauce
2 tbsp soy sauce
1 tbsp oyster sauce
Dash of peppers
1/2 tsp chicken stocks granules
salt and sugar

Method:

1. Marinate the chicken pieces with salt, sugar and pepper.
2. Heat the oil in the wok and fry the chopped garlic until fragrant.
3. Add in chicken pieces. Continue frying.
4. Add in white cabbage. Add in some water and continue to fry.
5. Simmer for 1 minute before adding the shrimps and fish balls.
6. Put in the chicken stocks granules and the drained noodles.
7. Add in the seasoning and mix well. Simmer for another 5 minutes.
8. Give the noodle some stir.
9. Serve with sambal belacan.