Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)
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Serves: 2 to 3 pax
 
Ingredients
Main Ingredients
  • 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
Seasoning
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Shaoxing Wine
  • Dash of pepper
  • 1 teaspoon of Sugar
Topping & Garnish
  • 100g Sio Bak (ready made - can further roast it in oven to brown and crisp the already sliced pork belly)
  • Chopped Spring Onions
Instructions
Preparation
  1. Grind the dried shrimps and ikan bilis until its powdery fine; set aside
Frying Pork Lard (Optional)
  1. Add the pork lard to a heated pan/claypot over medium high heat, cover with lid and stir fry occasionally to ensure even cooking.
  2. 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
Frying the Hokkien Mee
  1. 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)
  2. Add in beaten eggs to the heated oil. When the bottom of the eggs are cooked, push it to the side of the pan
  3. Add a tablespoon of oil to the pan and add in minced garlic, grinded shrimp and ikan bilis; stir fry until fragrance
  4. Break the eggs up and saute into the garlic mixture
  5. Add in pork belly and noodles and stir fry for a min or 2
  6. Add in prawn and squid and half of the required chicken stock.
  7. Allow it to boil then add the remaining half of the stock
  8. 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
  9. *Remove prawns earlier if it's cooked before the broth is ready to prevent overcooking of prawns.
  10. Remove the pot from the heat and top with sio bak & spring onions
  11. Serve hot
Recipe by eckitchensg at http://eckitchensg.com/2017/04/brothy-claypot-hokkien-noodle-sio-bak-easy-version/