Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, singapore hokkien mee recipe. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Singapore Hokkien Mee Recipe is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Singapore Hokkien Mee Recipe is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Get 1.5 liters water
- Make ready 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
- Prepare 500 g local (lala) clams
- Make ready 200 g prawn shells
- Take 1 squid (sotong) insides cleaned
- Get 8-12 small or medium prawns with shells on
- Prepare 1 tsp fish sauce to taste
- Get 1/4 tsp dark soy sauce to taste
- Make ready Hokkien Mee
- Make ready 3 tbsp lard oil (or vegetable oil) divided
- Get 2 small eggs lightly beaten
- Take 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
- Prepare 60 g bean sprouts
- Prepare 1 tbsp minced garlic
- Get 1/2 tbsp fried lard pieces optional
- Get 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
- Make ready 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’s going to wrap it up for this exceptional food singapore hokkien mee recipe recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
