Hokkien Mee – Stir Fried Noodles with Seafood is a “proudly Made in Singapore” Dish and I love it!
I posted a recipe earlier on making this dish by making the broth with prawn head and brew the broth for about 10 mins…… Well.. not everyone have a stash of prawn head and I prefer to eat my prawn as a whole, sucking up all the goodness in the head. And also this new recipe do not require any brewing of broth – Trust me, the result is as good or even better and definitely easier. Here’s the link to the previous recipe for those who prefer to make their prawn broth: http://eckitchensg.com/2015/12/claypot-hokkien-mee-with-sio-bak/
The recipe for this broth is umami-riched and thick! This recipe also works well for non-claypot.
Let’s get on to the recipe…
The secrets to a rich umami seafoody broth are….
Finely Grinded Dried Shrimps &
Finely grinded Ikan Bilis…
Please do grind them together. I do it seperately to show.
I used pork lard and the oil from frying the lard too. Feel free to skip this step and replace it with cooking oil.
Fry the beaten eggs in a heated pan with 1 tablespoon of oil over medium high to high heat. I used medium high to high heat throughout cooking this dish
Just push the lightly cooked egg to the side of the pan
and add another tablespoon of oil to stir fry the garlic and grinded dried shrimps and ikan bilis. Saute for few seconds or until fragrance.
Break up the eggs and mix it in
Add in Pork Belly, Noodles and saute for 1 to 2 mins. I prefer more thick beehoon to yellow noodle. But you can adjust the proportion to your preference
Add in prawns and squid and add in half of the required chicken stock. Bring to boil before adding the other half.
Add in the seasonings and let it boil over high heat for 5 to 10 mins until the broth is slightly thickened.
For smaller prawns that will be cooked within the boiling time, remove it and put aside to prevent overcooking the prawns.
When ready, topped with Ready make Sio Bak (you might want to further roast the sio bak to make it extra crispy but it’s optional too) and garnish with chopped spring onions
- 1.5 tablespoon Dried Shrimps
- 1.5 tablespoon Ikan Bilis
- 30g Pork Lard (Optional)
- 1 tablespoon oil + 1 tablespoon oil (to use after frying the egg)
- 2 eggs (beaten)
- 100g squid (about 2 small pieces or 1 big piece)
- 9 Pieces Big Prawns (unshelled)
- 1 tablespoon minced garlic
- 100g pork belly (cut - about 1 cm in width and thickness)
- 250g Thick Rice Noodle
- 100g Hokkien Noodle
- 500ml Swanson Chicken Stock
- 1 tablespoon Fish Sauce
- 1 tablespoon Shaoxing Wine
- Dash of pepper
- 1 teaspoon of Sugar
- 100g Sio Bak (ready made - can further roast it in oven to brown and crisp the already sliced pork belly)
- Chopped Spring Onions
- Grind the dried shrimps and ikan bilis until its powdery fine; set aside
- Add the pork lard to a heated pan/claypot over medium high heat, cover with lid and stir fry occasionally to ensure even cooking.
- Fry until brown and crispy; remove the pork lard and its oil from the pan/claypot with 1 tablespoon of oil remaining in the pan/claypot
- Add 1 tablespoon of cooking oil (if not using lard) into the pan/claypot over medium high - high heat. (Use medium high - high heat throughout this recipe)
- Add in beaten eggs to the heated oil. When the bottom of the eggs are cooked, push it to the side of the pan
- Add a tablespoon of oil to the pan and add in minced garlic, grinded shrimp and ikan bilis; stir fry until fragrance
- Break the eggs up and saute into the garlic mixture
- Add in pork belly and noodles and stir fry for a min or 2
- Add in prawn and squid and half of the required chicken stock.
- Allow it to boil then add the remaining half of the stock
- Add in the seasonings and allow it to boil over medium high to high heat for 5 to 10 mins until the broth is slightly thicken
- *Remove prawns earlier if it's cooked before the broth is ready to prevent overcooking of prawns.
- Remove the pot from the heat and top with sio bak & spring onions
- Serve hot