Singapore Style Hokkien Mee
There are a lot of ways cooking Hokkien Mee and every region in South East Asia will have their own version, last time I had posted the KL (Kuala Lumpur) version of Hokkien Mee and now for this post I will present you with the Singaporean version of this noodle. It closely resembles the Penang Hokkien Mee version sans the soup. Unlike most noodle dishes instead of using one type of noodles this dish uses two, the Hokkien and a think rice vermicelli. It is then stir fried with ingredients such as eggs, pork, prawns and sambal. Traditionally wrapped and served in opeh leaves (comes from betel nut tree) which adds to the aroma of the already wonderful smelling dish.
Another quick and easy noodle dish to cook but preparing it would deal an amount of time especially when you want it to taste right. The only thing hard in this dish is making the stock what will flavour the noodles but nothing is stopping you to prepare ahead, the shrimp stock is painstakingly made by pounding shrimp heads using a mortar and pestle and boiling it to extract all of that shrimp goodness.
This dish that might look bland based on its looks compared to its KL counterpart but trust me once you get the stock right then the flavours will pack a punch.
- 250 g thick round rice noodles
- 250 g thick round yellow noodle (Hokkien Noodle)
- 250 g prawns, shells on
- 200 g pork belly, thinly sliced
- 1 pc medium sized squid, sliced
- 8 pcs fish balls, sliced in half
- 2 cups chicken stock
- 2 eggs, lightly beaten
- 4 cloves garlic, minced
- 2 tsp sesame oil
- 2 tsp soy sauce
- fish sauce
- white ground pepper
- Remove the head and shells from the prawns, devein and clean the prawn meat then set both aside.
- Put Hokkien Noodle noodles into boiling water over high heat and blanch for 10 seconds. Drain and rinse with cold running water then set aside.
- Undercook thick round rice noodles for 4 minutes according to packet instructions. Drain and rinse with cold running water then set aside.
- Prepare wok then add a small amount of oil, once it’s hot enough fry pork belly pieces until brown and crispy, remove from wok then set aside. Reserve half of the oil then set aside.
- Add the shells into the wok with hot oil and fry them until fragrant and crispy. Pour the chicken stock and bring it to a boil. While liquid is boiling mash the prawn heads and shells with the back of a big slotted spoon or a potato masher then continue to simmer for 3 minutes. Turn heat of then separate liquid with the shells using a fine sieve.
- Rinse the wok then place it back in your stove top. Add the reserved oil then sauté garlic.
- Turn heat to really high then add the fish balls and cook for 3 minutes, remove from wok then set aside.
- Add the sesame oil, squid and prawns and cook for 2 minutes, remove from wok then set aside.
- Return both noodles into the wok, pour the stock, fish balls and crispy pork belly. Turn heat to low then cover the wok and simmer for 3 minutes.
- Remove the cover then season with fish sauce, soy sauce and white ground pepper. The liquid should be thick and starchy not dried up, add water if needed.
- Pour the eggs and add the squid and prawn back then cook for 2 more minutes, stir well to combine then turn heat off.
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