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Before you jump to Singapore Hokkien Mee Recipe recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to singapore hokkien mee recipe recipe. To cook singapore hokkien mee recipe you only need 19 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Singapore Hokkien Mee Recipe:
- Provide of Prawn Stock:.
- Get 1.5 liters of water.
- Get 500 g of pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed.
- Use 500 g of local (lala) clams.
- Get 200 g of prawn shells.
- Provide 1 of squid (sotong) insides cleaned.
- Get 8-12 of small or medium prawns with shells on.
- You need 1 tsp of fish sauce to taste.
- Prepare 1/4 tsp of dark soy sauce to taste.
- Take of Hokkien Mee.
- Get 3 tbsp of lard oil (or vegetable oil) divided.
- Prepare 2 of small eggs lightly beaten.
- Get 250 g of yellow noodles.
- You need 150 g of rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well.
- You need 60 g of bean sprouts.
- Prepare 1 tbsp of minced garlic.
- Take 1/2 tbsp of fried lard pieces optional.
- Get 3 stalks of Chinese chives (koo chye) cut to 5 cm (2 in) length.
- Provide 2 of limes halved.
Instructions 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..
Be warned: you may end up feeling famished halfway through reading this guide. To start with, there are two types of Hokkien mee, which are Hokkien hae mee and Hokkien char mee. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. Give our Singapore Hokkien Mee a try for a delightful feast of seafood and noodles! Yet again, we want you to savour this dish anywhere in the world – as long as you follow through our recipe below, you should be able to whip up for yourself a hearty plate of Singapore Hokkien Mee in your kitchen.
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