Here’s one of our favourite noodles to eat at local kopitiams!
Seriously, nothing beats a good bowl of freshly-made, piping noodle soup with fresh pork, fried pork lard and an added egg.
You’ll find this noodles (called chee yuk fan in Cantonese) being served for breakfast and lunch in most Chinese kopitiams.
Our favourite kopitiams for pork noodles fix include Restoran Siong Pin in SS3, and Restoran Win Heng Seng in Jln Imbi.
We prefer our chee yuk fun’s broth with a more pork essence taste (vs. those with a heavier soy sauce flavour).
However, this recipe is different from the usual hawker-style ones as features the anchovies taste more prominently – feel free to adjust if you like more porkiness! Also, deep-fried pork lard will definitely enhance it further!
As with most hawker dishes – chee yuk fun is best cooked for individual serving at any one time to yield the best taste and texture! Enjoy the noodles immediately when it is piping hot and eat with chopped chillis (in soy sauce) on the side.
We like our chee yuk fun with bihun or kuey teow – feel free to cook with your favourite noodles. You can also add pork innards (e.g. liver, intestine) if you fancy them.
For videos and step-by-step instructions, check out our Instagram post here.
Pork noodles [Pressure cooker recipe]Course: Breakfast, LunchCuisine: Chinese, MalaysianDifficulty: Intermediate
Recipe for Malaysian hawker-style pork noodles (chee yuk fan).
- Soup base
3 litre water
100 grams dried anchovies (heads removed)
500 g pork bones
300 g pork ribs
- Marinated minced pork
100 grams minced pork
1 tbsp light soy sauce
1/2 tbsp sesame oil
dash of white pepper
1/2 tbsp corn starch
- Marinated pork slices
200 grams pork loin, sliced thinly
2 tbsp light soy sauce
1 tbsp sesame oil
dash of white pepper
- Main stuff
900 grams noodles (kueh teow, bihun, yellow noodles etc.)
3 stalks of choy sum, cut into 3-inch length
6 eggs (optional)
Fried pork lard
Fried garlic and shallot oil
Spring onion, chopped
Dash of white pepper
- Marinade meat
- Marinade the minced pork and pork slices with their respective marinade ingredients. Set aside.
- Make anchovies stock
- Heat up 1.5 litre of water in a pot with dried anchovies. When it starts to boil, cover and let it simmer for about 15 minutes or when soup is flavourful.
- Pressure cook soup base
- Clean and add pork ribs and bones into pressure cooker pot.
- Strain the anchovies stock into the pressue cooker (to remove anchovies). Add another 1.5 litre of water.
- Seal and pressure cook for 30 minutes. Naturally release pressure if possible.
- As the soup pressure cooks…
- MAKE FRIED GARLIC + SHALLOT: Fry about four minced garlic cloves and four minced shallots with oil to make fried garlic + shallot topping. Set aside.
- MAKE CRISPY PORK LARD: If you have some pork fat (from ribs or other cuts), deep fry them in oil to make crispy pork lard to add as toppings.
- Prepare and cut your spring onions.
- Blanch/soak noodles if needed.
- Make individual servings
- When soup done from pressure cooking, release pressure. Remove the pok ribs and set aside. Season the soup to taste with salt, pepper or soy sauce if necessary.
- Place in a serving bowl – noodles, and a few pork ribs.
- Prepare a small pot and add about 1 cup of soup. Turn on heat. When the soup begins to boil, add a serving of minced pork (about 1 full tbsp) and a few pork slices. Cover and let it cook for 1-2 minutes.
- Add a handful of choy sum. Add an egg at the end if you like and turn off the heat.
- Pour the soup into the serving bowl of noodles. Garnish with pork lard, fried shallot and garlic, spring onion and a dash of pepper. Serve immediately and enjoy with some cut chillis.