HAKKA fried pork noodles is a popular dish found in many Chinese hawker centres and coffeeshops.
Lee Yu Jing, 23, who operates the stall, learned to make the dish from her Hakka grandmother.
The springy noodles, coated in the fragrance of lard and spring onion oil, are paired with fried pork and minced pork which are the star features of the Hakka dish.
The fried pork, covered with a layer of crispy skin, has a good balance of fat and lean meat.
The pork is marinated overnight with fermented bean curd, a favourite condiment used by Hakka folk in their cooking, said Lee.
Delicately dense and savoury minced pork further enriches the texture and taste of the dish.There is also an extra layer of peppery kick in the noodles, which according to Lee, is one of the key features of Hakka fried pork noodles.
“Some of my customers, who are Hakka, have given me a lot of advice on improving the dish.
“One tip was to use lots of pepper to enhance its taste,” she said.
At the stall, the dish is served with a small portion of vegetables and a bowl of soup.
After completing her accountancy degree and internship last year, Lee made the decision to start a business.
“I wake up at 5am every morning to prepare the ingredients needed for the dish.
“Hakka fried pork noodles is also my favourite, so I find it quite enjoyable sharing it with my customers,” said Lee, who opened the stall six months ago.
Besides the fried pork noodles, she also sells Kampar noodles and hor fun with shredded chicken, all priced at RM10 each.
The stall opens from 7am to 3pm daily.
