Published by wiffy on March 26, 2014
Hokkien Hae Mee () or Fujian prawn noodles is among the most legendary hawker dish in Singapore. The Singapore version is pale (I ate dark Hokkien Mee at Malacca before also it was heavenly scrumptious however that’s an entirely different recipe) and uses a combination of yellow noodles and thick (sometimes thin) grain vermicelli/bee hoon.
The noodles are simmered inside a wealthy prawn broth which is stuffed with umame sea food goodness. Whenever I queue at popular Hokkien (Hokkein) Mee stalls, the best factor to complete to pass through time would be to watch the hawker at the office, masterfully cooking an enormous wok of Hokkien Mee with much expertise and dexerity (for example smashing the eggs with one hands). Although there aren't any fireworks within the Noob Prepare kitchen, the house-cooked version continues to be decent based on my loved ones. Personally I really like my Hokkien Mee moist and saucy to ensure that’s how this Hokkien Mee recipe switched out.
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In my experience, probably the most tiresome a part of cooking Hokkien Mee may be the home-made stock produced from pork bones, prawn shells, clams and anchovies. You are able to cheat with instant chicken stock if you want. It may seem it’s a waste to make use of clams for that stock however they made the soup really sweet particularly if you don’t have this type of big stash of prawn shells within the freezer. One half kg bag of lala clams cost about S$2. I even made my very own sambal chilli. The particular wokking from the Hokkien noodles is fairly fast. I made use of lard and pork bones within my home-cooked version, but if you don't consume pork, skip the lard and replace pork bones with chicken bones.