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Web Content Viewer (JSR 286)

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Recipes - Hokkien Mee

Hokkien Mee

Hokkien Mee with Prawn, Lime and Chilli

Serves:4 pax

Preparation Time:1 hour to make the stock

Cooking Time:30 minutes

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Ingredients

Prawns (heads and shells reserved)1.5kg

Pork belly200g

Slices ginger4

Medium squid2

Pork lardas needed

Eggs4

Round yellow noodles600g

Fresh thick bee hoon300g

Dried bee hoon (soaked to soften)300g

Dark soy sauce2 teaspoons

Light soy sauce4 teaspoons

Minced garlic4 tablespoons

Fish cakes (sliced)2

Bean sprouts (trimmed)40g

Chinese chives (cut into 5cm lengths)100g

Sambal belacanto taste

Limes4

 

Stock:

Cooking oil2 tablespoons

Garlic (peeled & sliced)3 cloves

Shallots (peeled & sliced)3

Boiling water2 litres

White peppercorns1 tablespoon

Ikan bilis (rinsed)80g

Rock sugar30g

Fish sauce1 tablespoon

Pork bones (rinsed)1kg

 

 

Method

  1. Rinse and peel prawns. Set prawns aside. Reserve shells and heads for use in stock.
  2. Prepare stock. Heat in a large pot over medium heat. Add garlic and shallots and stir-fry until fragrant.
  3. Add prawn heads and shells and stir-fry until fragrant.
  4. 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.
  5. In the meantime, blanch pork belly in a pot of boiling water with ginger. Drain and slice into small strips. Set aside.
  6. Clean squid and slice. Set aside.
  7. Strain stock and return to a boil. Lightly blanch squid, then prawns, in stock.
  8. Stir-fry each portion of Hokkien noodles separately.
  9. Heat 2 Tbsp pork lard in a hot wok. Add a beaten egg and stir-fry quickly.
  10. 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.
  11. Push noodles to one side of wok. On the other side of wok, add 1 tsp light soy sauce and stir-fry 1 tbsp minced garlic with a little more lard.
  12. Add a quarter portion of squid, prawns, pork belly and fish cake. Add 125 ml stock and a quarter of bean sprouts. Stir-fry with noodles and mix well. Cover wok and leave to cook 3 minutes.
  13. Add a little dark soy sauce for color if needed. Add a handful of chives and stir-fry to mix.
  14. Dish out to a serving plate. Repeat to prepare another 3 servings.
  15. Serve with sambal belacan and cut limes on the side.