Singapore Hokkien Mee Recipe. Hokkien Hae Mee (福建炒虾面) or Fujian prawn noodles is one of the most iconic hawker dish in Singapore. The Singapore version is pale (I ate dark Hokkien Mee at Malacca before and it was heavenly delicious; but that's a totally different recipe) and uses a mixture of yellow noodles and thick (sometimes thin) rice vermicelli/bee hoon. Hokkien mee is one of my all time favourite hawker dishes.
Malaysia does have its own "Hokkien Mee" but the. Scramble the egg quickly with a spatula until it is semi set. 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. You can cook Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you cook it.
Ingredients of Singapore Hokkien Mee Recipe
- You need of Prawn Stock:.
- You need 1.5 liters of water.
- It’s 500 g of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
- You need 500 g of local (lala) clams.
- Prepare 200 g of prawn shells.
- You need 1 of squid (sotong) insides cleaned.
- Prepare 8-12 of small or medium prawns with shells on.
- It’s 1 tsp of fish sauce to taste.
- It’s 1/4 tsp of dark soy sauce to taste.
- Prepare of Hokkien Mee.
- Prepare 3 tbsp of lard oil (or vegetable oil) divided.
- Prepare 2 of small eggs lightly beaten.
- Prepare 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.
- You need 1/2 tbsp of fried lard pieces optional.
- It’s 3 stalks of Chinese chives (koo chye) cut to 5 cm (2 in) length.
- Prepare 2 of limes halved.
If a dish can be a mood, then the Singapore Hokkien Mee can only be known as cheery. There is so much joy in a plate of glossy yellow and white noodles, bright orange shrimp, white rings of squid and green strips of Chinese chives soaked in a gravy made with seafood broth. Heat wok over medium fire and add the other half amount of pork lard oil. Add in garlic and stir fry till fragrant.
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..
Then, add pork belly slices, stir fry till almost cooked, followed by addition of fish cake shreds. Drizzle sesame oil and soy sauce, stir to mix well. HOW TO MAKE FRIED HOKKIEN MEE? Soak the thick vermicelli in a basin of tap water while preparing the rest of the ingredients. Remove the prawn heads and devein the prawns (see video tutorial).