Hokkien char mee (Hokkien fried noodles; 福建炒麵) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy (sometimes pork liver is included). The best examples are usually cooked over a raging charcoal fire.
Although now found on the menu all over Malaysia, and also in Malaysian restaurants around the world, it remains an extremely difficult dish to replicate. Only the ones found in the Klang Valley (KL) have the more authentic taste.
It is usually eaten with "Sambal Belacan" and/or raw garlic.
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