Singapore is home to a variety of different kinds of cuisine. One of the famous dishes that is a part of Singaporean cuisine is Hokkien Mee that is uniquely made in a Singaporean style. The name of the Hokkien Mee that is made in Singapore is Hokkien Hae Mee which means Hokkien Prawn Noodles. If you have tried Singapore Style Hokkien Mee before or even if you have not done so, perhaps you would like to try to cook Singapore Style Hokkien Mee yourself. If that suggestion has piqued your interest, let us explore how you can make this dish with the help of the following recipe.
Let us first get ourselves acquainted with the ingredients that you will need for this Singapore Style Hokkien Mee recipe.
|.200 grams of yellow noodles |
.200 grams of bee hoon noodles
.600 grams of pork bones
.200 grams of pork belly
.1 tablespoon of pork lard pieces
.80 grams of bean sprouts
.5 stalks of chinese chives (koo chye)
.3 eggs (beaten)
.2 whole squids (sliced into round pieces)
.10 whole prawns (deshelled)
.400 grams of prawn shells
.3 pieces of fish cake (sliced)
.30 grams of sugar
.2 teaspoons of light soya sauce
.4 teaspoons of fish sauce
.2 tablespoons of garlic ( 1 for your stock and 1 for frying your mee)
.3 tablespoons of vegetable oil
.1 tablespoon of grounded black pepper
.1 cube of Ikan Bilis/Anchovy stock
.Cut lime pieces (as much as you need)
.Cut bird’s eye chilli in soya sauce(as much as you need)
.A pinch of salt (to marinate squid and prawn to enhance the flavour)
|Estimated time taken to make this dish: about 60 minutes|
|Serving size: 4 persons|
|Difficulty Level:Medium (3 stars out of 5)|
Now that you have become acquainted with the ingredients for this recipe, let us now take a look at the cooking process for this recipe.
- First you need to blanch your pork bones in a pot of boiling water.
- After that, remove your pork bones from the pot and discard the water in the pot.
- After removing your pork bones from the pot rinse them thoroughly so as to remove any impurities that might be present on the pork bones.
- Begin making your stock using a clean pot.
- Add 1 tablespoon of vegetable oil and then add 1 tablespoon of garlic.
- Following that, add the prawn shells, squid and shallots and fry them until the prawn shells turn red.
- Once the prawn shells have turned red add the Ikan Bilis/Anchovy stock with 1 litre of water as well as the grounded black pepper, sugar, 3 teaspoons of fish sauce, pork bones and pork belly.
- Bring your stock to the point where it boils and then reduce the heat to a medium, after which you can let your stock simmer for half an hour.
- Then remove the pork belly and slice it once it has cooled down. After that you can strain your stock and put it aside for later use.
- You can now begin the frying process of your Hokkien Mee in a wok.
- Add 2 tablespoons of vegetable oil at high heat.
- Fry 1 tablespoon of garlic in the hot oil. After doing so, add your deshelled prawns, sliced squid and fish cake and sauté them until your deshelled prawns turn pink.
- Then add your 3 beaten eggs and stir until your eggs have a scrambled texture.
- After that add the sliced pork belly along with the pork lard pieces,2 teaspoons of soya sauce and stir well for 2 minutes then add in 3 ladles of stock.
- Once the stock starts simmering add in your yellow noodles and thick bee hoon. Stir for 2 minutes.
- After that add in your bean sprouts and chinese chives/koo chye and serve hot with either sambal, sliced chilli or lime according to your preference.
Another alternative way of making the stock
If you do not wish to add pork to your stock, you can always choose to not include pork in the stock making process mentioned above. Instead you can just make the stock out of the seafood based ingredients as well as the garlic, grounded black pepper and sugar that is mentioned in the ingredients list as well as the steps describing the stock making process for your Singapore Style Hokkien Mee.