Hokkien Mee
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Hokkien Mee

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Level

difficult
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Cooking

5 min
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Preparation

60 min
Ingredients
Servings
4
Prawns
heads and shells reserved
1.5 kg
Pork Belly
200 g
Squid
medium sized
2
Fish Cakes
sliced
2
Eggs
4
Round Yellow Noodles
600 g
Fresh Thick Bee Hoon
300 g
Rice Vermicelli
soaked to soften
300 g
Bean Sprouts
trimmed
40 g
Chinese Chives
cut into 5cm lengths
100 g
Pork Lard
as needed
Garlic
minced
14 cup
Ginger
4 slabs
Dark Soy Sauce
2 tsp
Light Soy Sauce
4 tsp
Limes
4
Sambal Belacan
to taste
Stock
Pork Bones
rinsed
1 kg
Ikan Bilis
rinsed
80 g
Garlic
peeled & sliced
3 cloves
Shallots
peeled & sliced
3
Cooking Oil
2 tbsp
White Peppercorns
1 tbsp
Rock Sugar
30 g
Fish Sauce
1 tbsp
Water
2 l
How to cook
Prepare stock
  • Rinse and peel prawns. Set prawns aside. Reserve shells and heads for use in stock.
  • Heat in a large pot over medium heat. Add garlic and shallots and stir-fry until fragrant.
  • Add prawn heads and shells and stir-fry until fragrant.
  • Add boiling water, peppercorns, ikan bilis, rock sugar, fish sauce and pork bones.
  • Bring to a boil, then lower heat and let simmer for 45 minutes.
  • When ready strain stock and return to a boil.
  • Poach the prawns and squid in stock until cooked and set aside
Prepare pork belly
  • Blanch pork belly in a pot of boiling water with ginger.
  • Drain and slice into small strips. Set aside.
Start cooking
  • Stir-fry each portion of Hokkien noodles separately.
  • Heat pork lard in a hot wok. Add a beaten egg and stir-fry quickly.
  • Add a quarter each of the yellow noodles, thick bee hoon and thin bee hoon, and stir-fry again quickly to mix.
  • Add a little dark soy sauce for colour.
  • Push noodles to one side of the wok. On the other side of the wok, add light soy sauce and stir-fry minced garlic with a little more lard.
  • Add a portion of squid, prawns, pork belly and sliced fish cake. Add stock and bean sprouts.
  • Stir-fry with noodles and mix well.
  • Cover the wok and leave to cook for 3 minutes.
  • Add a little dark soy sauce for color if needed. Add a handful of chives and stir-fry to mix.
  • Serve with sambal belacan and cut limes on the side.
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