D'Open Kitchen

COOKING FOR THE SOUL

Singapore Hokkien Mee

Name: Singapore Hokkien Mee
Prep time: 60 min
Cook time: 15 min
Ingredients: 500 g Prawn Heads & Shells; 300 g Pork Belly; 3 cloves Garlic (Sliced); 3 each Shallots (Sliced); 2 tbsp Oil; 1 litre Water (Hot); 1 tbsp White Peppercorns; 100 g Ikan Billis; 1 tbsp Fish Sauce; 2 tbsp Pork Lard Oil; 1 tsp Garlic (Minced); 500 g Prawns (Medium Size, De-shelled & De-veined); 300 g Squid (Medium Sized, De-skinned & De-boned, Sliced); 1 big Fish cake (Sliced); 4 stalks Chives (Chopped); 100 g Bean Sprouts; 1 tbsp Sambal Belachan; 2 each Calamansi Lime; 200 g Yellow Noodles; 100 g Thick Laksa Noodles; 100 g Thin Bee Hoon; 2 tsp Soy Sauce; 1 tsp Fish Sauce; 2 qty Eggs (Beaten)

Recipe by

Trish yee

Singapore Hokkien Mee is a favourite hawker food that you can find in almost every foodcourts and hawker centres. It is an assortment of noodles simmered in rich seafood broth. There are many versions of Hokkien Mee. There is a soup version of Hokkien mee and In Malaysia, you can find hokkien mee cooked and simmered with dark sauce. Which is your favoruite version of Hokkien Mee?

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Prep Time 1

Cook Time 15

Course Main Course

Cuisine Singapore

Servings portions

Calories 616 kcal

Equipment

Wok
Soup Pot
Spatula

Ingredients

Seafood Broth

500 g Prawn Heads & Shells
300 g Pork Belly
3 cloves Garlic Sliced
3 each Shallots Sliced
2 tbsp Oil
1 litre Water Hot
1 tbsp White Peppercorns
100 g Ikan Billis
1 tbsp Fish Sauce

For Frying

2 tbsp Pork Lard Oil
1 tsp Garlic Minced
500 g Prawns Medium Size, De-shelled & De-veined
300 g Squid Medium Sized, De-skinned & De-boned, Sliced
1 big Fish cake Sliced
4 stalks Chives Chopped
100 g Bean Sprouts

Garnish

1 tbsp Sambal Belachan
2 each Calamansi Lime

Noodles Mix

200 g Yellow Noodles
100 g Thick Laksa Noodles
100 g Thin Bee Hoon

Sauce

2 tsp Soy Sauce
1 tsp Fish Sauce
2 qty Eggs Beaten

Instructions

Stock

In a stock pot, saute the prawn shell and heads with oil, when fragrant, add garlic and shallot and continue to sauté.
When ready, add in ikan bilis, pork belly, fish sauce and boiling water and let it simmer for 15 mins.
Remove cooked pork belly and sliced into thin pieces for frying the noodles.

Accompaniments

Prepare the prawns and squid: Poach the prawns and squid in stock until fully cooked and set aside.
Prepare the fish cake by cutting into slices and chives to 3cm length.
On a frying pan, with no oil, render the pork fat down into oil until lard turns cripsy.

Frying

Add oil into a size appropriate wok and stir fry 4 beaten eggs and cook eggs.
Add in the minced garlic.
Add all the noodles (yellow and 2 bee hoons) and add all the sauces (dark & light soy) and continue to fry.
Add 2 cups of stock and add bean sprouts. Continue to cook until noodles are cooked.
Add in all the accompaniments.
You may add extra seafood stock (if you like more gravy).
Finish with chives & serve with belachan and calamansi lime.

Nutrition

Calories: 616kcal

Keyword hawker, Noodles, Prawn

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.