Singapore Hokkien Mee Recipe
Singapore Hokkien Mee Recipe

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, singapore hokkien mee recipe. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Singapore Hokkien Mee Recipe is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Singapore Hokkien Mee Recipe is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have singapore hokkien mee recipe using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Singapore Hokkien Mee Recipe:
  1. Make ready Prawn Stock:
  2. Prepare water
  3. Take pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
  4. Prepare local (lala) clams
  5. Get prawn shells
  6. Get squid (sotong) insides cleaned
  7. Take small or medium prawns with shells on
  8. Make ready fish sauce to taste
  9. Prepare dark soy sauce to taste
  10. Take Hokkien Mee
  11. Make ready lard oil (or vegetable oil) divided
  12. Get small eggs lightly beaten
  13. Make ready yellow noodles
  14. Get rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
  15. Take bean sprouts
  16. Take minced garlic
  17. Prepare fried lard pieces optional
  18. Make ready Chinese chives (koo chye) cut to 5 cm (2 in) length
  19. Get limes halved
Instructions to make Singapore Hokkien Mee Recipe:
  1. For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells.
  2. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
  3. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot.
  4. Slice the squid to thin rings.
  5. 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.
  6. 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.
  7. 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.
  8. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
  9. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
  10. 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.
  11. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side.
  12. 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 reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!