Singapore Hokkien Mee Recipe. Singapore Hokkien Mee – The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful. Scramble the egg quickly with a spatula until it is semi set. Some Hokkien mee is served with pork belly as well.
Singapore Noodles With Prawns (Fried Noodle in Broth). Give our Singapore Hokkien Mee a try for a delightful feast of seafood and noodles! Yet again, we want you to savour this dish anywhere in the world – as long as you follow through our recipe below, you should be able to whip up for yourself a hearty plate of Singapore Hokkien Mee in your kitchen. You can have Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you cook it.
Ingredients of Singapore Hokkien Mee Recipe
- It’s of Prawn Stock:.
- You need 1.5 liters of water.
- You need 500 g of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
- It’s 500 g of local (lala) clams.
- It’s 200 g of prawn shells.
- You need 1 of squid (sotong) insides cleaned.
- It’s 8-12 of small or medium prawns with shells on.
- It’s 1 tsp of fish sauce to taste.
- Prepare 1/4 tsp of dark soy sauce to taste.
- Prepare of Hokkien Mee.
- Prepare 3 tbsp of lard oil (or vegetable oil) divided.
- You need 2 of small eggs lightly beaten.
- You need 250 g of yellow noodles.
- Prepare 150 g of rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well.
- It’s 60 g of bean sprouts.
- It’s 1 tbsp of minced garlic.
- Prepare 1/2 tbsp of fried lard pieces optional.
- You need 3 stalks of Chinese chives (koo chye) cut to 5 cm (2 in) length.
- Prepare 2 of limes halved.
Hokkien mee is one of my all time favourite hawker dishes. It is also a dish that is unique to Singapore. I am writing this recipe to document some of the important aspects of frying Hokkien which I have gleaned over the years from some of the best Hokkien mee hawkers in Singapore. To start with, there are two types of Hokkien mee, which are Hokkien hae mee and Hokkien char mee.
Singapore Hokkien Mee Recipe step by step
- For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells..
- When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot..
- When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot..
- Slice the squid to thin rings..
- Continue simmering the stock for 40 minutes and strain the broth. Season the stock with fish sauce and dark soy sauce. Yields about 500ml of rich prawn stock..
- For making Hokkien Mee: Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set..
- Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 minute..
- Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds..
- Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins..
- Turn off the heat. Ladle the remaining stock over the cooked noodles. Return the prepared prawns and squid into the hot wok and mix in evenly with the noodles..
- Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side..
- PS: Some Hokkien mee is served with pork belly as well. Par-boil a piece of pork belly together with the soup stock. Slice to smaller pieces when cooled and add them to the wok when stir-frying the Hokkien noodles..
The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. Hokkien mee is a Southeast Asian dish that has its origins in the cuisine of China's Fujian (Hokkien) province. There are three distinct types of Hokkien mee found in Malaysia and Singapore. In local parlance, Penang Hokkien mee is known by Penangites simply as Hokkien mee. Return the wok to the heat, add the remaining tablespoon of oil and when hot, pour in the egg and stir until half set.