Singapore Hokkien Mee Recipe. Check Out Hokkien Mee On eBay. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Take out the pork belly and cool.
Tips on how to make Singapore Hokkien Mee Blanch pork bones. Set a pot of water to boil and add pork bones. You may add pig's tail to intensify the flavor of the. You can have Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Singapore Hokkien Mee Recipe
- You need of Prawn Stock:.
- It’s 1.5 liters of water.
- It’s 500 g of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
- Prepare 500 g of local (lala) clams.
- You need 200 g of prawn shells.
- It’s 1 of squid (sotong) insides cleaned.
- Prepare 8-12 of small or medium prawns with shells on.
- You need 1 tsp of fish sauce to taste.
- You need 1/4 tsp of dark soy sauce to taste.
- You need 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.
- You need 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.
- You need 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.
- You need 2 of limes halved.
Make seafood stock and cook pork belly slices. Hokkien Hae Mee (福建炒虾面) or Fujian prawn noodles is one of the most iconic hawker dish in Singapore. Peel and clean the prawns, leaving the tails in-tact. For the stock, place the pork bones and water in a saucepan and bring to a rapid boil over high heat.
Singapore Hokkien Mee Recipe instructions
- 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..
In a stock pot, saute the prawn shell and heads with oil, when fragrant, add garlic and shallot and continue to sauté. Remove cooked pork belly and sliced into thin pieces for frying the noodles. Scramble the egg quickly with a spatula until it is semi set. Add oil, garlic and prawn shells to a heated stockpot and fry till fragrant to extract prawn flavour. Add the rest of the prawn stock ingredients to the pot and bring to a boil.