Sharing is caring!

Hokkien mee master still going strong

Hokkien mee, a savoury dish of thick egg noodles fried with dark soya sauce, is a popular hawker fare in Malaysia.

While there are many stalls selling this local street food, the fragrant and appetising version available at Jalan Tapah, Klang, is prepared by 78-year-old Kong Kai Lup, who has been firing up the wok for more than 50 years.

Kong, the stall owner of Kai Kee Mee Goreng, has been cooking Hokkien mee from the age of 16.

Kong frying his signature Hokkien mee dish at the Kai Kee Mee Goreng stallPhoto: The Star/Asia News Network

He started off as a helper at a stall selling Hokkien mee in Petaling Street in 1951.

Kong said Hokkien mee was popular among Hokkien folk and it was easily found in most areas in Petaling Jaya, Kuala Lumpur and Klang.

“Hawkers use a similar recipe to fry Hokkien mee.

Loh mee are also availbale at the stall.Photo: The Star/Asia News Network

“I have not changed the recipe for my Hokkien mee.

“The ingredients are the same and it is the original version,” said Kong, who is assisted by his wife Tan Fa and two of his children.

Kong, who started his hawker stall in September 1967, said sliced pork meat, pork liver, pork intestine and fish meat were the main ingredients in his dish.

The recipe of the hokkien mee has been maintained for more than 50 years.Photo: The Star/Asia News Network

“This is the only recipe I know and I have received positive feedback from my customers who come from as far as Banting, Kuala Selangor, Petaling Jaya and Kuala Lumpur,” he said, adding that most of his customers came to know of his Hokkien mee through word of mouth.

Kong started his business in Klang with the assistance of his younger brother, after working at a few places in Kuala Lumpur.

His first stall was at Jalan Goh Hock Huat, Klang.

He moved around to a few locations before settling in Jalan Tapah, where he has been operating for 20 years.

In the early days, Kong used to operate until the wee hours of the morning, especially when cinemas played midnight shows daily.

Photo: The Star/Asia News Network

“Nowadays, I start my business at 6pm and close about 1.30am unless there are still customers at my stall,” he said, adding that the crowd-turnout was more during weekends.

Besides the Hokkien mee, Kong also sells fried mee hoon, char kuey teow, yee mee, loh mee and fried rice.

He said there were several types of fried mee hoon including one prepared without soya sauce, the dark version with soya sauce, fried mee hoon with mantis prawn and fried mee hoon with pork belly.

He said his Hokkien mee stall, located behind the former Ocean supermarket, was well known among Klang residents.

news POST

Purchase this article for republication.

(Why?)

Published at Sat, 15 Jul 2017 02:00:00 +0000