Singapore Hokkien Mee Recipe
Singapore Hokkien Mee Recipe

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, singapore hokkien mee recipe. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Check Out Great Products On eBay. The Singapore Fried Hokkien Mee featured here, is a variant of the Penang Prawn Noodles. A mixture of yellow noodles and thick rice vermicelli ,first fried with eggs until fragrant and braised in rich, flavourful prawn broth, the Singapore Fried Hokkien Mee is served semi-dry and garnished with prawns, squid, sliced pork belly, chives and eaten with Sambal chilli and a squirt of lime juice.

Singapore Hokkien Mee Recipe is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Singapore Hokkien Mee Recipe is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have singapore hokkien mee recipe using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Singapore Hokkien Mee Recipe:
  1. Prepare Prawn Stock:
  2. Get 1.5 liters water
  3. Get 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
  4. Prepare 500 g local (lala) clams
  5. Take 200 g prawn shells
  6. Get 1 squid (sotong) insides cleaned
  7. Take 8-12 small or medium prawns with shells on
  8. Make ready 1 tsp fish sauce to taste
  9. Get 1/4 tsp dark soy sauce to taste
  10. Get Hokkien Mee
  11. Make ready 3 tbsp lard oil (or vegetable oil) divided
  12. Get 2 small eggs lightly beaten
  13. Prepare 250 g yellow noodles
  14. Make ready 150 g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
  15. Take 60 g bean sprouts
  16. Take 1 tbsp minced garlic
  17. Take 1/2 tbsp fried lard pieces optional
  18. Make ready 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
  19. Make ready 2 limes halved

Most of the Chinese residing in Malaysia and Singapore have roots originating from the Fujian province. Hence, Fujian/Hokkien cuisine and way of cooking tend to feature prominently in the local chinese food here. 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.

Steps to make Singapore Hokkien Mee Recipe:
  1. For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells.
  2. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
  3. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot.
  4. Slice the squid to thin rings.
  5. 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.
  6. 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.
  7. 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.
  8. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
  9. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
  10. 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.
  11. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side.
  12. 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.

Cover and simmer on low heat for half an hour. Skim surface of the stock as necessary, and continue simmering over low heat. It might be unconventional, but it's worth a try: Hokkien mee using a type of Japanese noodles called chukamen. This recipe is essentially yakisoba cooked in the style of fried Hokkien mee, and you can get the best of both worlds with this fusion dish. Yakisoba is Japanese for fried noodles and it uses Chinese-style, wheat-flour noodles called chukamen.

So that is going to wrap this up for this special food singapore hokkien mee recipe recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!