8/11/2019 Recipe for Singapore Hokkien Mee

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Singapore Hokkien Mee Recipe

Preparing the Hokkien prawn soup stock from scratch is the most tedious part of therecipe but it is rewarding. If you are busy, you can substitute with store-bought chickenstock. If you do not consume pork, omit the lard and replace pork bones with chickenbones.

Serves:4

Prep Time:1 hr

Cook Time:15 mins

INGREDIENTS

Prawn Stock

1.5 liters water

500g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed 500g local (lala) clams

50g ikan bilis (anchovies)

200g prawn shellsI usually plan and save prawn shells in the freezer for making prawnbroth; skip this if you don't have a ready stash

1 squid (sotong) insides cleaned

8 to 12 small or medium prawns with shells on

1 tsp fish sauceto taste

1/4 tsp dark soy sauce to taste

Hokkien Mee

3 tbsplard oil(or vegetable oil) divided 2 small eggs lightly beaten

250g yellow noodles

150g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine aswell

60g bean sprouts

1 tbsp minced garlic

1/2 tbspfried lard piecesoptional

3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length

2 limes halved

sambal chilliDIRECTIONS

Home-made Prawn Stock Recipe

1. In a soup pot, add water, blanched pork bones, clams, ikan bilis and prawn shells.When water comes to a rapid boil, add squid and prawns; cook for 2 minutes andremove from pot.

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8/11/2019 Recipe for Singapore Hokkien Mee

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2. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads andshells back to the soup pot. Slice the squid to thin rings.

3. Continue simmering the stock for 40 minutes and strain the broth. Season the stock withfish sauce and dark soy sauce. Yields about 500ml of rich prawn stock.

Hokkien Mee Recipe

1. Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula untilit is semi set.

2. Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles ofprawn stock. Stir fry on high heat for 1 minute.

3. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic andlard pieces for 15 seconds.

4. Add chives, mix everything together, add 2 more ladles of stock and cover with lid tosimmer/braise for 3 mins.

5. 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.6. Divide and portion to four serving plates. Serve each plate with a cut lime and some

sambal at the side.