Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, singapore hokkien mee recipe. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Singapore Hokkien Mee Recipe is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Singapore Hokkien Mee Recipe is something which I have loved my whole life.
Hokkien Char mee from Kuala Lumpur is a fried yellow noodle dish braised in dark soya sauce. Penang Hokkien Prawn Noodles is another Singapore Hokkien Mee recipe - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful. Scramble the egg quickly with a spatula until it is semi set.
To begin with this recipe, we must prepare a few ingredients. You can cook singapore hokkien mee recipe using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Singapore Hokkien Mee Recipe:
- Take Prawn Stock:
- Take 1.5 liters water
- Get 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
- Prepare 500 g local (lala) clams
- Prepare 200 g prawn shells
- Take 1 squid (sotong) insides cleaned
- Get 8-12 small or medium prawns with shells on
- Make ready 1 tsp fish sauce to taste
- Get 1/4 tsp dark soy sauce to taste
- Prepare Hokkien Mee
- Take 3 tbsp lard oil (or vegetable oil) divided
- Take 2 small eggs lightly beaten
- Prepare 250 g yellow noodles
- Get 150 g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
- Take 60 g bean sprouts
- Make ready 1 tbsp minced garlic
- Make ready 1/2 tbsp fried lard pieces optional
- Make ready 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
- Prepare 2 limes halved
It is also a dish that is unique to Singapore. I am writing this recipe to document some of the important aspects of frying Hokkien which I have gleaned over the years from some of the best Hokkien mee hawkers in Singapore. 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.
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.
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. Deciding the best Hokkien mee stall in Singapore is very contentious topic. There are effectively two camps preferring either the dry or the wet type. Be warned: you may end up feeling famished halfway through reading this guide.
So that’s going to wrap it up for this special food singapore hokkien mee recipe recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
