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Ingredients
- Serves 3 people
150 g yellow noodles
150 g thick bee hoon
10 whole prawns (with head)
300 g prawn shells
600 g pork bones
2 whole squids
200 g pork belly
1 tbsp pork lard pieces (fried)
2 pcs fish cake (sliced)
60 g bean sprouts
4 stalks chinese chives (cut to 5 cm lengths)
2 egg (beaten)
2 tbsp garlic (minced)
4 shallots
1 tbsp white peppercorns
30 g rock sugar
3 tsp fish sauce
1 tsp light soy sauce
2 L ikan bilis stock
sambal & cut lime
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Singapore Hokkien Mee
If a dish can be a mood, then the Singapore Hokkien Meecan only be known as cheery. A plate of glossy yellow and white noodles, bright orange shrimp, white rings of squid and green strips of Chinese chives soaked in a gravy made with seafood broth and served with lime, it is a popular dish that can be found in any Hawker Centre in Singapore. Here’s a tip –the longer you are able to simmer the seafood broth, the tastier your dish would be!
- Medium
- 20 min
- 70 min
- 15 min
- 4 steps
- 20 Ingredients
- Medium
- 4 steps
- 20 Ingredients
- 20 min
- 70 min
- 15 min
How to make Singapore Hokkien Mee
-
Blanch pork bones
- Set a pot of water to boil and add pork bones. You may add pig’s tail to intensify the flavor of the broth.
- Remove pork bones from pot, discard water and rinse pork bones to get rid of any impurities.
-
Make seafood stock and cook pork belly slices
- In a clean pot on high heat, heat up 2 tablespoons of vegetable oil.
- Fry 1 tablespoon of minced garlic, shallots and prawn shells for 3 minutes until prawn shells are completely red.
- Once the shells are red, add in ikan bilis stock, white peppercorns, rock sugar, pork bones and pork belly.
- Bring to a boil before reducing the flame to medium heat.
- Let the stock simmer for 40 minutes.
- Remove the pork belly and slice once it cools. Strain stock and season with 3 teaspoons of fish sauce.
- In a clean pot on high heat, heat up 2 tablespoons of vegetable oil.
-
Cook prawns and squids
- Boil prawns in the seafood stock for 1 minute until fully cooked.
- Remove prawns from the pot and peel once cool. Set aside.
- To the same pot, boil squids for 30 seconds until fully cooked.
- Remove squids from the pot and slice once cool. Set aside.
-
Stir-fry Hokkien mee
- In a pan on high heat, heat up 2 tablespoons of vegetable oil, add 1 tablespoon of garlic, and fry and stir beaten eggs for 1 minute. Make the eggs scrambled.
- To the same pan, add in yellow noodles, thick bee hoon and 2 ladles of seafood stock.
- Mix well and let it simmer for 2 minutes.
- Add lard pieces, 1 teaspoon of light soy sauce and 2 more ladles of seafood stock. As shared above, you may add more seafood stock if you prefer more gravy in your dish.
- Mix well and let it simmer for another 3 minutes or longer if you prefer the noodles drier.
- To the pan, add pork belly, peeled prawns, sliced squid, sliced fish cakes, bean sprouts and Chinese chives, and give the pot a good mix.
- Remove the mixture from the heat once done.
- Transfer to a serving plate.
Plate and Serve!
| Serve the Singapore Hokkien Mee with lime and a ramekin of sambal.
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Ingredients
- Serves 3 people
-
150 g yellow noodles
-
150 g thick bee hoon
-
10 whole prawns (with head)
-
300 g prawn shells
-
600 g pork bones
-
2 whole squids
-
200 g pork belly
-
1 tbsp pork lard pieces (fried)
-
2 pcs fish cake (sliced)
-
60 g bean sprouts
-
4 stalks chinese chives (cut to 5 cm lengths)
-
2 egg (beaten)
-
2 tbsp garlic (minced)
-
4 shallots
-
1 tbsp white peppercorns
-
30 g rock sugar
-
3 tsp fish sauce
-
1 tsp light soy sauce
-
2 L ikan bilis stock
-
sambal & cut lime
Nutrition
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