Singapore Hokkien Mee Recipe. Hokkien Char mee from Kuala Lumpur is a fried yellow noodle dish braised in dark soya sauce. Penang Hokkien Prawn Noodles is another Singapore Hokkien Mee recipe - 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.
Slice to smaller pieces when cooled and add them to the wok. Today's recipe is all about cooking Singapore's signature Hokkien Fried Noodles - we Singaporeans called it Fried Hokkien Mee. Hokkien mee one of my all time favourite hawker dhes. You can cook Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Singapore Hokkien Mee Recipe
- It's of Prawn Stock:.
- It's 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.
- You need 200 g of prawn shells.
- It's 1 of squid (sotong) insides cleaned.
- It's 8-12 of small or medium prawns with shells on.
- Prepare 1 tsp of fish sauce to taste.
- Prepare 1/4 tsp of dark soy sauce to taste.
- It's of Hokkien Mee.
- It's 3 tbsp of lard oil (or vegetable oil) divided.
- It's 2 of small eggs lightly beaten.
- It's 250 g of yellow noodles.
- It's 150 g of rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well.
- Prepare 60 g of bean sprouts.
- Prepare 1 tbsp of minced garlic.
- It's 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.
It also a dh that unique to Singapore. Hokkien Mee Recipe. by Isabel Ong This popular dish tastes as good as it looks, and if you're up for the challenge, put on your aprons and get ready to serve up steaming hot platefuls to your hungry guests with our hokkien mee recipe! Deciding the best Hokkien mee stall in Singapore is very contentious topic.
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..
There are effectively two camps preferring either the dry or the wet type. Be warned: you may end up feeling famished halfway through reading this guide. Hokkien mee is a Southeast Asian dish, popular in Indonesian, Malaysian, Singaporean and Thai cuisines, that has its origins in the cuisine of China's Fujian (Hokkien) province. There are three distinct types of Hokkien mee. Hokkien Prawn Mee is an iconic Singapore dish which is a variant of Penang Prawn Noodles.