Ingredients
Singapore Hokkien Mee
- 100 g Pork Belly, blanched and sliced
- 1 squid, medium size, cleaned and thinly sliced
- 500 g Prawns, peeled. Save the heads.
- 200 g fish cake, sliced
- 100 g thick beehoon, soaked to soften
- 250 g yellow hokkien noodles
- 50 g Chinese chives
- 140 g beansprouts, washed
- 3 eggs, beaten
- 3 shallots
- 4 cloves cloves
- 30 g belachan, thinly sliced
- 600 gram water
- 1 pinches white pepper
- 2 teaspoon white sugar
- 2 teaspoons soy sauce, light
- 2 teaspoons chicken stock paste, or powder
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Soak beehoon in some water in a bowl to soften
- Add boiling water to yellow mee. Drain with varoma and place in thermoserver
- Add shallots and garlic to bowl. 5 sec/speed 5
- Scrap down the bowl. Add 30g oil and prawn heads. 12 min/Varoma/speed
"Gentle stir setting" - Add 600ml water white pepper 2 tsp of sugar 2 tablespoons of soya sauce 2 tsp chicken stock powder 30g belachan, thinly sliced 10 min/Varoma/speed "Gentle stir setting"
- Taste the stock and season accordingly. Add 100g pork belly, blanched and sliced 1 medium squid, cleaned and thinly sliced 500g prawns 3 min/Varoma/speed
"Counter-clockwise operation" "Gentle stir setting" - Add 140g beansprouts. While cooking, slowly stream in eggs 3 min/Varoma/speed "Counter-clockwise operation" "Gentle stir setting"
- Add 100g beehoon, 2 min/Varoma/speed "Gentle stir setting" "Counter-clockwise operation"
- Pour contents of bowl into thermoserver. Stir well and top with chives. Cover for 15 mins before serving
Tip
This recipe was adapated from a recipe on the Recipe Community Malaysia website.
Belachan is a block of fermented prawn paste. This can be found at your asian grocer.
The noodles will appear really wet and saucy at the end of step 8. Once poured into a thermoserver or a pan that has been heated on the stove, cover for at least 15 mintues to let the noodles absorb the stock.
Traditionally, this is braised over the stove and the noodles left to simmer in the stock. This is a quick version that has the same flavours!
Serve on banana leaves with a side of sambal, a wedge of lime and if you've got some on hand, pork lard bits!
Enjoy!
ps: Would love to see your version of it - tag me on Instagram @lynseyeats_
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