Recipe of Favorite Singapore Hokkien Mee Recipe
Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Singapore Hokkien Mee Recipe. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Let's face it, cooking is not just a high priority in the lives of every person, woman, or child on the planet. In reality, way too people have forced understanding how to cook a priority in their own lives. Which usually means that we frequently exist on convenience foods and boxed blends instead of just taking the time to prepare healthful meals to the families and our own personal enjoyment.
The same is true for lunches when we usually resort to a can of soup or box of macaroni and cheese or some other such product rather than putting our creative efforts into making a quick and easy yet delicious lunch. You will observe many ideas in this guide and the expectation is that these ideas will not just enable you to get off to a excellent beginning for finishing the lunch rut most of us seem to find ourselves at at any time or another but also to test new things on your own.
Try sandwiches using different breads. Contrary to popular belief, my kids love trying new things. It's an uncommon attribute for which I am extremely grateful. Believe me I understand all too well how blessed I am. Her favourite sandwich choice has become Hawaiian candy rolls. We set the meat, cheese, mustard, and pickle in her roster as if it were a bun and she's thrilled. Additional terrific ideas incorporate hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this on your toaster for a couple minutes for a infrequent sandwich cure. The cooking area is very minimal and you usually do not have to have in depth comprehension of anything to organize or delight in these simple treats. Other great bread ideas include croissants with cheese and ham or chicken salad, taco pitas (another excellent favorite in our household), along with paninis (this works extremely well in the event you've got a George Foreman grill or a panini press).
Many things affect the quality of taste from Singapore Hokkien Mee Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singapore Hokkien Mee Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Singapore Hokkien Mee Recipe is Serves 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Singapore Hokkien Mee Recipe estimated approx 1 hour 15 minutes.
To get started with this recipe, we must first prepare a few components. You can cook Singapore Hokkien Mee Recipe using 19 ingredients and 12 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Prepare to make Singapore Hokkien Mee Recipe:
- Prawn Stock:
- 1.5 liters water
- 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
- 500 g local (lala) clams
- 200 g prawn shells
- 1 squid (sotong) insides cleaned
- 8-12 small or medium prawns with shells on
- 1 tsp fish sauce to taste
- 1/4 tsp dark soy sauce to taste
- Hokkien Mee
- 3 tbsp lard oil (or vegetable oil) divided
- 2 small eggs lightly beaten
- 250 g yellow noodles
- 150 g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
- 60 g bean sprouts
- 1 tbsp minced garlic
- 1/2 tbsp fried lard pieces optional
- 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
- 2 limes halved
Instructions to make Singapore Hokkien Mee Recipe
- For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells.
- When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
- When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot.
- Slice the squid to thin rings.
- Continue simmering the stock for 40 minutes and strain the broth. Season the stock with fish sauce and dark soy sauce. Yields about 500ml of rich prawn stock.
- For making Hokkien Mee: Heat 1 tbsp oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set.
- Add yellow noodles, rice vermicelli, bean sprouts, another tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 minute.
- Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
- Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
- Turn off the heat. Ladle the remaining stock over the cooked noodles. Return the prepared prawns and squid into the hot wok and mix in evenly with the noodles.
- Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side.
- PS: Some Hokkien mee is served with pork belly as well. Par-boil a piece of pork belly together with the soup stock. Slice to smaller pieces when cooled and add them to the wok when stir-frying the Hokkien noodles.
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