Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, singapore hokkien mee recipe. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Singapore Hokkien Mee Recipe is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Singapore Hokkien Mee Recipe is something which I have 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 it.
The ingredients needed to make Singapore Hokkien Mee Recipe:
- Make ready Prawn Stock:
- Prepare 1.5 liters water
- Get 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
- Make ready 500 g local (lala) clams
- Make ready 200 g prawn shells
- Get 1 squid (sotong) insides cleaned
- Get 8-12 small or medium prawns with shells on
- Get 1 tsp fish sauce to taste
- Take 1/4 tsp dark soy sauce to taste
- Make ready Hokkien Mee
- Take 3 tbsp lard oil (or vegetable oil) divided
- Take 2 small eggs lightly beaten
- Prepare 250 g yellow noodles
- Take 150 g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
- Make ready 60 g bean sprouts
- Get 1 tbsp minced garlic
- Make ready 1/2 tbsp fried lard pieces optional
- Prepare 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
- Take 2 limes halved
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.
So that is going to wrap it up for this exceptional food singapore hokkien mee recipe recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
