Mie Hokkien Singapura
Singapore Hokkien Mee is a flavorful stir fried prawn noodle dish made with yellow noodles, rice vermicelli, prawns, squid, and pork belly. The key to its rich taste is the homemade prawn stock, which coats the noodles and adds a deep, savory flavor. For a true hawker-style experience, serve it with
Foto: Rasa MalaysiaBahan-bahan
- 400 g prawn
- 750 ml chicken stock
- 200 g pork belly
- 5 g chopped garlic
- 3 eggs
- 250 g yellow noodle
- 250 g white thick rice vermicelli
- 350 g squid
- 40 g green chives
- ½ tablespoon fish sauce
- 1 dash white pepper
- 1 dash sesame oil
Langkah-langkah
Peel the prawn heads. In a hot wok, add 1 tablespoon of oil and fry the prawn heads until fragrant. Add the fried prawn heads to the chicken stock and boil for 30 minutes. (I usually reserve the uncooked prawn shells and heads from other dishes and keep them frozen in the freezer.)
Add the pork belly to the stock and boil for 15 minutes. Remove the pork belly and let it cool, then cut it into strips. (I’m not a big fan of pork belly, so I have omitted this step.)
In a hot wok, add 1 tablespoon of oil and fry the garlic until fragrant. Add the egg and scramble. Then add the yellow noodles and rice vermicelli, frying for a few minutes until the noodles just begin to sear. (Use high heat.)
Pour in all the prawn stock, follow by the prawns and squid. Braise the noodles for 2-3 minutes. When everything cooks through, add the chives. Dish out and serve immediately.
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