It all started when the "pretty one" saw the cooking show on fried Hokkien Mee.
Guess who she is going to call?
Long story short, we drag Pa along to the nearest hawker centre to hunt for fried Hokkien Mee.
We end up eating porridge instead as most stalls were closed on Monday.
Fried Hokkien Mee is also known as Hokkien Prawn Noodle or Sotong Mee.
It is basically braised noodle, so it is crucial you start with a good stock. One will say the stock is the soul to a good Hokkien Mee.
Which may explain why it is not uncommon we hear orders for Hokkien Mee without the prawns or Sotong Mee without the sotong. (lol)
If you are like me, who prefer the wet version; have enough stock on hand.
You may use this stock to revive leftover Hokkien Mee the next day. (seriously, I will be surprised there's any balance at all)
In short, it simply elevated the Hokkien Mee to a new level.
I know some of you may be uneasy using pork lard but as in everything - in moderation.
One thing I do not enjoy eating Hokkien Mee outside is that the prawns are usually overcooked.
What you want is succulent prawns, not prawn that has become hard and tasteless.
I took care to blanch the prawns till just cooked and tossed it to the noodle just before dishing it out.
I need to have the pork belly as well which I cut into thin strips. Don't bother to substitute it with lean pork, it just won't do.
I have added clams in this recipe for the umami flavour and because I love slurping the sauce from the shells.
And finally, serve with sambal chilli and fresh lime and fried crispy pork lard!
This is how I like my Fried Hokkien Mee.
The "pretty one" says fixing the craving is the way to a good night sleep woh.
Contended from a very satisfying meal, I slept very well the same night.
You will need:
300gm yellow noodle
300gm white thick rice vermicelli
500gm fresh prawns (de-shelled but retain the tails)
2-3 medium squid
300gm pork belly
400gm of clams
50gm green chives or spring onion
750ml chicken stock
3 eggs (lightly beaten)
2 tablespoon chopped garlic
2-3 cloves of crushed garlic
light soya sauce/fish sauce (optional)
white pepper
200gm of pork fat for pork lard
Method:
1. Add the cubed pork fat into a hot wok. (no need to add oil).
Remove the pork cubes when it turns golden brown and crispy. Set aside
2. In the same wok, add a tablespoon of lard and saute the crushed garlic. Add the prawn heads and shells and fry until fragrant. (I added in my saved uncooked prawn heads and shells in the freezer as well, defrost of course) Add the fried prawn heads and shells into the chicken stock and boil in medium fire for 45 - 60 mins.
3. Add the pork belly into the chicken stock and boil for 30 mins or until it is cooked. Let cool before cutting it into strips.
4. Remove the shells and blanch the squid and prawns in the stock. Remove squid when it turns white/opaque and cut into rings. Remove prawns when it turns pink/red and let cool.
5. Heat up a hot wok and add 2 tablespoons of lard, fry the garlic until fragrant and add the egg.
Quick scramble the eggs until semi cooked.
6. Toss in the yellow noodles, rice vermicelli with the fish sauce/soy sauce, dash of pepper and add 1/3 of the stock to the noodle. Stir fry on high heat for a min.
7. Push the noodle to one side of the wok, add a tablespoon of lard and minced garlic and briefly fry.
At this point, add in the pork belly strips, chives, clams and mixed well with another 1/3 of the stock.
Cover with wok with lid to simmer for 3 mins.
8. Remove lid, add in the balance stock, prawns and squids and mix well. Turn off heat.
9. Serve hot with lime, sambal and fried crispy pork cubes.
Cook's note:
Soak clams in salt water or flour to remove sand grits.
