Monday, October 13, 2014

Singapore Hokkien Mee

Even though I’ve been to Singapore so many times but I don’t think I ever tried this noodle dish before. They are very different from our KL style Hokkien mee. KL hokkien mee uses thick yellow noodles braised in thick dark soy sauce. As for the Singapore Hokkien Mee it is white in color with yellow noodles and rice vermicelli/ bee hoon and it’s braised in flavorful stock and serve with sambal chili and lime, giving it that extra zing and tanginess.

I made this dish hoping to submit it for AFF – Singapore month but I didn’t make it. I am just too lazy to blog nowadays. I guess after blogging for nearly 8 years, I am slowly growing out of it. I used to put out 3 post a week now it is just once a week. I still cook and bake but mostly  repeat and easy dishes. Anyway, I hope I am able to find my mojo to blog regularly soon.

Ingredients for stock:

1.5 liters water
500g pork bones/or chicken bones - blanched in boiling water for 5 minutes and rinsed
50g dry anchovies/ikan bilis
300g prawn/shrimp shells

In a large stock pot, add water, blanched pork bones, ikan bilis and prawn shells. When water comes to a rapid boil, turn down the heat and continue to simmer for 30 minutes. Cook it down till you get about 450 - 500 ml of stock. Strain the broth and set it aside.

Ingredients for the dish:

150 gram medium size peeled shrimps
100 gram clean squid/calamari
2 cloves garlic - chopped
2 eggs
250 gram yellow noodles
1 piece/100 gram rice vermicelli
1 1/2 cups bean sprout
3-4 spring onions – cut into 1” length
1 tbsp fish sauce
2 tbsp soy sauce
Salt and pepper to taste
Some stock
Lemon or lime wedges
Some cut red chili
Some sambal

1. Heat 2 tbsp oil in wok and add the garlic. Stir fry till fragrant and add in beaten eggs. Scramble the egg quickly with a spatula until it is semi set.
2. Add yellow noodles, rice vermicelli and half of the stock. Stir fry on high heat for 1 minute.
3. Add in the shrimps and calamari and continue to stir fry for another minute. Add the other half of the stock, fish sauce, soy sauce, salt and pepper to taste. Cover and let it simmer for 3 minutes.
4. Add in the bean sprout and spring onions. Continue to stir fry until the bean sprout is soft and well mix into the noodles. Check seasonings.
5. Turn off the heat and serve it with cut lime or lemon, cut chili and some sambal on the side.


PH said...

This Singapore version is significant;y different from the KL one. I am sure it is good too. Must try!

ann low said...

Hi Gert, Your Hokkien mee looks exactly the same as ours. Don't think I can cook the noodle as good as yours :D

Mel said...

This version of hokkien mee is my favourite. I have cooked this twice during AFF thinking to submit too but the picture was not really good so didnt do that......

QembarDelites said...

Makes me hungry! Lunchtime now! Looks so good!

Anonymous said...

I am sure your hokkien noodle tastes yummy, it does look delicious.


Shereen said...

Actually, Melaka also has its own version of hokkein mee. Thin yellow noodles with dark sauce gravy... something like the foochow version . I have yet to try the singapore version although quite easily available here. I guess the lack of colour does not make it attractive for me to order and give it a dry.. Hehe.

Awayofmind Bakery House said...

Hi Gert, love your Singapore version Hokkien Mee! Miss it a lot!

ICook4Fun said...

Phong Hong, ya very different.

Ann, thank you for your kind words :)

Mel, is ok. Just post it :)

Jeannie, thank you.

Ade, thank you.

Shereen, ya I like my mee to be hitam hitam with lots of black sauce :)

Tze, how are you? This was my first time trying it out :)