How to Make Singaporean Fried Hokkien Mee Asian Cooking Recipe Cuisine
Recipe Makes for 4 Servings:
2½ cups (625 ml) water
500 g (1 lb) belly pork
4 tablespoons oil
2 tablespoons crushed garlic
300 g (10 oz) fresh yellow wheat noodles (mee) or 150 g (5 oz) dried thick egg noodles, soaked in warm water for 30 minutes, drained
125 g (4 oz) dried rice vermicelli (bee hoon), soaked in warm water for 10 minutes, drained
250 g (8 oz) fresh prawns, peeled
1 piece fish cake, sliced
1 small squid, cleaned, discarded, body sliced into rings
80 g (2 cups) Chinese chives (koo chai), cut into short lengths
75 g (1½ cups) fresh bean sprouts
2 tablespoons fish sauce
¾ teaspoon ground white pepper
1/4 teaspoon sugar
4 eggs
Directions:
Bring the water to a boil in a large pot over medium heat. Add the belly pork and simmer gently for 20 minutes. Let the pork sit in the stock for 10 minutes, then remove and slice into thin strips. Measure out 1 cup (250 ml) of the stock and set aside.
Heat the oil in a wok over very high heat. Stir-fry the crushed garlic for 30 seconds until light brown and fragrant, then add both types of noodles and stir-fry vigorously for 1–2 minutes or until the noodles are dry and browned but not burnt.
Add the reserved stock—which the noodles should soak up rapidly—prawns, fish cake, squid, Chinese chives, bean sprouts, fish sauce, pepper and sugar. Stir-fry very vigorously for 3–4 minutes over high heat.
Crack in the eggs and stir well. They should set quickly. The noodles are done when they are cooked through and moist but not soggy—add more stock if necessary— and seafood is fully cooked.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2½ cups (625 ml) water
500 g (1 lb) belly pork
4 tablespoons oil
2 tablespoons crushed garlic
300 g (10 oz) fresh yellow wheat noodles (mee) or 150 g (5 oz) dried thick egg noodles, soaked in warm water for 30 minutes, drained
125 g (4 oz) dried rice vermicelli (bee hoon), soaked in warm water for 10 minutes, drained
250 g (8 oz) fresh prawns, peeled
1 piece fish cake, sliced
1 small squid, cleaned, discarded, body sliced into rings
80 g (2 cups) Chinese chives (koo chai), cut into short lengths
75 g (1½ cups) fresh bean sprouts
2 tablespoons fish sauce
¾ teaspoon ground white pepper
1/4 teaspoon sugar
4 eggs
Directions:
Bring the water to a boil in a large pot over medium heat. Add the belly pork and simmer gently for 20 minutes. Let the pork sit in the stock for 10 minutes, then remove and slice into thin strips. Measure out 1 cup (250 ml) of the stock and set aside.
Heat the oil in a wok over very high heat. Stir-fry the crushed garlic for 30 seconds until light brown and fragrant, then add both types of noodles and stir-fry vigorously for 1–2 minutes or until the noodles are dry and browned but not burnt.
Add the reserved stock—which the noodles should soak up rapidly—prawns, fish cake, squid, Chinese chives, bean sprouts, fish sauce, pepper and sugar. Stir-fry very vigorously for 3–4 minutes over high heat.
Crack in the eggs and stir well. They should set quickly. The noodles are done when they are cooked through and moist but not soggy—add more stock if necessary— and seafood is fully cooked.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..