Hokkien Mee

Name: Hokkien Mee
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4
Cuisine: Mains
Ingredients: 1.5 kg Prawns; 200 g Pork Belly; 2 Squid; 2 Fish Cakes; 4 Eggs; 600 g Round Yellow Noodles; 300 g Fresh Thick Bee Hoon; 300 g Rice Vermicelli; 40 g Bean Sprouts; 100 g Chinese Chives; Pork Lard; 1/4 cup Garlic; 4 slices Ginger; 2 tsp Dark Soy Sauce; 4 tsp Light Soy Sauce; 4 Limes; Sambal Belacan; 1 kg Pork Bones; 80 g Ikan Bilis; 3 cloves Garlic; 3 Shallots; 2 Tbsp Cooking Oil; 1 Tbsp White Peppercorns; 30 g Rock Sugar; 1 Tbsp Fish Sauce; 2 L Water

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Level

difficult

Cooking

5 min

Preparation

60 min

Ingredients

Servings

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	¹⁄₄ cup
Ginger	4 slices
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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