At one time once the Boy and that i were on the travels so we stopped by Singapore for any whirlwind visit.
On our pointless wanderings, we made the decision to dine inside a food court along Orchard Road. There have been plenty of locals dining there and as the saying goes, &"While in Rome&...&" or perhaps in this situation, &"While in Singapore&...&"
Therefore it was that, that people visited the meals Republic (food court) at Wisma Atria .
Then, it had been pretty apparent to all of us that typically the most popular food stand was the Singapore Fried Hokkien Prawn Noodle stall.
There is a lengthy queue. Also it wasn’t like every other queue you'd see in a food court. This queue was similar to arranging in the airport terminal check-in.
It had been amazing. Sure, there have been other activities to consume and check out out only at that food court, and when you weren’t interested in waiting then yes, I’d recommend going elsewhere. However if you simply can spare time, I’d say spare it. Just the idea of a plate from the hot steaming noodles is making me hyperventilate :8P
A couple of days ago, the Boy and that i were longing for this plate of noodles, with some investigation, we came pretty near to replicating the recipe.
Here you're folks! Our form of the Singapore Fried Hokkien Prawn Noodles Recipe. Bon Apetit!
250g Yellow Noodles (or Hokkien Noodles around australia)
200g Thick White-colored Grain Noodles (or Thick Grain Sticks/Laifen drenched and drained )
300g Large Prawns (uncooked with covering intact )
250g Pork Belly
200g Squid (Calamari reduce rings )
2 Large Eggs
1 Tablespoons of of Garlic clove (chopped )
50g Garlic clove Chives (Ku chai)
1/2 cup of Bean Sprouts
2 glasses of Chicken Stock
1/2 cup water
1 Tablespoons of Fish Sauce
Dash of Pepper (for seasoning)
one to two Tablespoons of of Sambal (for plating)
1 Lime (or Calamansi lime) sliced to wedges (for plating)
Remove the prawn heads and covering (maintaining your tail intact). A prawn peeler could be helpful in cases like this.
Heat about 1 tablespoon of oil inside a wok and add some prawn heads and covering. Fry for around five to seven minutes on medium-high temperature.
Inside a saucepan, combine chicken stock and water, and produce to boil. Add fried prawn heads and covering in to the stock and boil for forty-five minutes. Add pork belly and boil for fifteen minutes. Reduce heat and let simmer for an additional half an hour until tender. Remove pork belly and hang aside to awesome. Once cooled, cut pork belly into thin slices.
Return stock to some boil and add prawns and squid for thirty seconds remove and hang aside. Strain the stock to get rid of the heads and covering. Always keep the stock warm using the cheapest possible heat around the stove when you prepare the noodles.
Add about 1 tablespoon of oil right into a hot wok and fry garlic clove till aromatic (on medium heat). Crack within the eggs and scramble them. Fry for any couple of more minutes. Increase to high temperature and add both kinds of noodles in to the wok. Add fish sauce and then fry till gently browned.
Add 1/2 of the stock and canopy for around a few minutes on medium heat to braise. Take away the cover and add prawns, pork, squid and all of those other stock. Still fry for any couple of minutes, allowing the noodles to soak up the stock. Add bean sprouts, garlic clove chives along with a dash of pepper and fry for an additional 1-2 minutes. And also you’re done! (Note: If you like the ‘less gravy’ version, still prepare till noodles absorb the majority of the liquid but beware, you may risk the noodles being too saturated)
You are able to serve the noodles on Opeh/Betel Nut leaf but we didn’t have&... so rather, we used 3 bamboo leaves (left-overs from making Bak Chang ) and stuck them along with skewers to create a ‘boat-like’ shape.
Give a generous quantity of Sambal Chilli and a few lime wedges to accompany the noodles. And that's it, Singapore Fried Hokkien Prawn Noodles to fulfill the craving. The images doesn’t do much justice towards the dish however i promise you that there's gravy underneath individuals noodles! It won’t be just like that relating to the stalls however it should suffice if you long for them.
So what is your opinion? Did we perform a good job? My tummy thought we did
I’m sure there are more stalls/restaurants around Singapore specialising within this dish, so you can share that provided the very best Singapore Fried Hokkien Prawn Noodles (if you're from/happen to be to Singapore)
Darkwarrior on April 8, 2012 at 10:02 am
all I'm able to have to say is i chose to make this just added tom yummy coupled with no fish heads so added tom yummy paste to begin and fish sauce too it had been finished as u say as well as that called the most miraculous factor ever sampled. honest. (didn't have sambal chilli tho) it had been fantastic. my pekingese dogs thought also they'd greater than me! particularly the belly pork that we got around the bone and cooked like this. right until I figured mmmm thats an interesting searching nob on my small pork belly. what's that. it had been i then realized NIPPLES. ARGH.
Ms I-Hua on April 9, 2012 at 9:21 am
Oh Tom Yummy? Which makes it a totally different dish but nonetheless good! Hahahaha. eeeeeewwwwww nipples.
Darkwarrior on April 27, 2012 at 7:09 am
haha yes it had been great thanks and am gonna try it again (this time around ex-nipples! without a doubt)
