Easiest Way to Prepare Quick Singapore Hokkien Mee Recipe

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Speedy Singapore Hokkien Mee Recipe. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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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 begin with this recipe, we must 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 Make ready to make Singapore Hokkien Mee Recipe:

1. Prawn Stock:
2. 1.5 liters water
3. 500 g pork bones (or chicken bones) blanched in boiling water for 5 minutes & rinsed
4. 500 g local (lala) clams
5. 200 g prawn shells
6. 1 squid (sotong) insides cleaned
7. 8-12 small or medium prawns with shells on
8. 1 tsp fish sauce to taste
9. 1/4 tsp dark soy sauce to taste
10. Hokkien Mee
11. 3 tbsp lard oil (or vegetable oil) divided
12. 2 small eggs lightly beaten
13. 250 g yellow noodles
14. 150 g rice vermicelli (bee hoon) usually thick bee hoon is used but thin bee hoon is fine as well
15. 60 g bean sprouts
16. 1 tbsp minced garlic
17. 1/2 tbsp fried lard pieces optional
18. 3 stalks Chinese chives (koo chye) cut to 5 cm (2 in) length
19. 2 limes halved

Instructions to make to make Singapore Hokkien Mee Recipe

1. For making homemade prawn stock: In a soup pot, add water, blanched pork bones, clams, and prawn shells.
2. When water comes to a rapid boil, add squid and prawns; cook for 2 minutes and remove from pot.
3. When cooled, peel the prawn shell (leaving the tail on); return the prawn heads and shells back to the soup pot.
4. Slice the squid to thin rings.
5. 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.
6. 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.
7. 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.
8. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
9. Add chives, mix everything together, add 2 more ladles of stock and cover with lid to simmer/braise for 3 mins.
10. 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.
11. Divide and portion to four serving plates. Serve each plate with a cut lime and some sambal at the side.
12. 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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