Hi, I’m Marie. Today, I will show you a way to make singapore hokkien mee recipe recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Singapore Hokkien Mee Recipe Recipe
Singapore Hokkien Mee Recipe is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Singapore Hokkien Mee Recipe is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook singapore hokkien mee recipe using 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Singapore Hokkien Mee Recipe:
- Make ready Prawn Stock:
- Take 1.5 liters water
- Get 500 g bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
- Get 500 g local (lala) clams
- Take 200 g prawn shells
- Make ready 1 squid (sotong) insides cleaned
- Take 8-12 small or medium prawns with shells on
- Make ready 1 tsp fish sauce to taste
- Prepare 1/4 tsp dark soy sauce to taste
- Take Hokkien Mee
- Take 3 tbsp lard oil (or vegetable oil) divided
- Make ready 2 small eggs lightly beaten
- Get 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
- Prepare 1 tbsp minced garlic
- Make ready 1/2 tbsp fried lard pieces optional
- Get 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
- Take 2 limes halved
Steps to make Singapore Hokkien Mee Recipe:
- For making homemade prawn stock: In a soup pot, add water, blanched 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 sausage 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 belly as well. Par-boil a piece of belly together with the soup stock. Slice to smaller pieces when cooled and add them to the wok when stir-frying the Hokkien noodles.
So that’s going to wrap it up for this distinctive dish singapore hokkien mee recipe recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
