Singapore Hokkien Mee Recipe. Scramble the egg quickly with a spatula until it is semi set. 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.
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.
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, singapore hokkien mee recipe. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Singapore Hokkien Mee Recipe is one of the most favored of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Singapore Hokkien Mee Recipe is something that I've loved my entire life.
Scramble the egg quickly with a spatula until it is semi set. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook singapore hokkien mee recipe using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Singapore Hokkien Mee Recipe:
- {Make ready of Prawn Stock:.
- {Prepare 1.5 liters of water.
- {Prepare 500 g of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
- {Take 500 g of local (lala) clams.
- {Get 200 g of prawn shells.
- {Prepare 1 of squid (sotong) insides cleaned.
- {Make ready 8-12 of small or medium prawns with shells on.
- {Make ready 1 tsp of fish sauce to taste.
- {Take 1/4 tsp of dark soy sauce to taste.
- {Prepare of Hokkien Mee.
- {Get 3 tbsp of lard oil (or vegetable oil) divided.
- {Prepare 2 of small eggs lightly beaten.
- {Take 250 g of yellow noodles.
- {Get 150 g of rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well.
- {Take 60 g of bean sprouts.
- {Get 1 tbsp of minced garlic.
- {Take 1/2 tbsp of fried lard pieces optional.
- {Take 3 stalks of Chinese chives (koo chye) cut to 5 cm (2 in) length.
- {Prepare 2 of limes halved.
There is a soup version of Hokkien mee and In Malaysia, you can find hokkien mee cooked and simmered with dark sauce. Hokkien Mee Recipe and The Making of Rice. Cookbook (featuring Malaysia and Singapore) The use of dark soy sauce gives this tasty noodle dish - Hokkien Mee - an eye-catching hue. With prawn or shrimp, chicken and pork belly added to the mix, you're sure to enjoy this very tasty Malaysian staple..
Steps to make Singapore Hokkien Mee Recipe:
- 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..
Hokkien mee is one of my all time favourite hawker dishes. It is also a dish that is unique to Singapore. There are many theories as to the origins of the dish, but what is undisputed is that you can't find this style of Hokkien mee in our neighbouring countries, unlike char kway teow where many variations can be found across Malaysia.. Malaysia does have its own "Hokkien Mee" but the. To start with, there are two types of Hokkien mee, which are Hokkien hae mee and Hokkien char mee.
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