Prawns (heads and shells reserved)1.5kg
Pork lardas needed
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
Cooking oil2 tablespoons
Garlic (peeled & sliced)3 cloves
Shallots (peeled & sliced)3
Boiling water2 litres
White peppercorns1 tablespoon
Ikan bilis (rinsed)80g
Fish sauce1 tablespoon
Pork bones (rinsed)1kg
- Rinse and peel prawns. Set prawns aside. Reserve shells and heads for use in stock.
- Prepare 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.
- In the meantime, blanch pork belly in a pot of boiling water with ginger. Drain and slice into small strips. Set aside.
- Clean squid and slice. Set aside.
- Strain stock and return to a boil. Lightly blanch squid, then prawns, in stock.
- Stir-fry each portion of Hokkien noodles separately.
- Heat 2 Tbsp 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 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.
- 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.
- Add a little dark soy sauce for color if needed. Add a handful of chives and stir-fry to mix.
- Dish out to a serving plate. Repeat to prepare another 3 servings.
- Serve with sambal belacan and cut limes on the side.