Singapore Hokkien Mee
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Loading... - Candice Yang
- 04 May 2023
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Singapore Hokkien Mee is a favourite hawker food that you can find in almost every foodcourts and hawker centres. It is an assortment of noodles simmered in rich seafood broth. There are many versions of Hokkien Mee. There is a soup version of Hokkien mee and In Malaysia, you can find hokkien mee cooked and simmered with dark sauce. Which is your favoruite version of Hokkien Mee?
EQUIPMENT
Wok
Soup Pot
Spatula
INGREDIENTS
Seafood Broth
500 g Prawn Heads & Shells
300 g Pork Belly
3 cloves Garlic Sliced
3 each Shallots Sliced
2 tbsp Oil
1 litre Water Hot
1 tbsp White Peppercorns
100 g Ikan Billis
1 tbsp Fish Sauce
For Frying
2 tbsp Pork Lard Oil
1 tsp Garlic Minced
500 g Prawns Medium Size, De-shelled & De-veined
300 g Squid Medium Sized, De-skinned & De-boned, Sliced
1 big Fish cake Sliced
4 stalks Chives Chopped
100 g Bean Sprouts
Garnish
1 tbsp Sambal Belachan
2 each Calamansi Lime
Noodles Mix
200 g Yellow Noodles
100 g Thick Laksa Noodles
100 g Thin Bee Hoon
Sauce
2 tsp Soy Sauce
1 tsp Fish Sauce
2 qty Eggs Beaten
INSTRUCTIONS
Stock
In a stock pot, saute the prawn shell and heads with oil, when fragrant, add garlic and shallot and continue to sauté.
When ready, add in ikan bilis, pork belly, fish sauce and boiling water and let it simmer for 15 mins.
Remove cooked pork belly and sliced into thin pieces for frying the noodles.
Accompaniments
Prepare the prawns and squid: Poach the prawns and squid in stock until fully cooked and set aside.
Prepare the fish cake by cutting into slices and chives to 3cm length.
On a frying pan, with no oil, render the pork fat down into oil until lard turns cripsy. Read More…
