Yikes!

What an incoherent post from me the other day. Haha! Serves me right for blogging when the 3 monsters are around! I just can’t quite concentrate, with all the incessant complains and whining and screaming and shouting… Aiyoh!

Anywayyyy, fried hokkien mee.

Bet some of you expected the super black fat noodle with copious amount of deep fried pork lard eh? But not in Singapore! In Singapore, when you mention Fried Hokkien Mee, this is it. It is also known as Fried Prawn Noodle sometimes.

“It may be called Hokkien Mee, but you will not find it in Fujian, China. Its old-time name was Rochore Mee, so called because it was created in the 1930s by a Hokkien ex-seaman who had his stall on Rochore Road. This is a late-night dish, sold by stalls that operate only after dinner time” — Singapore Heritage Food.

Fried Hokkien Mee

(serves 4)

Ingredients
15 medium prawns, head and shell removed
2 squids, cleaned and cut into rings
1 huge fishcake, sliced
1 tbsp chopped garlic
150-200g fresh yellow noodle
152-200g fresh thick beehoon
2 eggs, beaten
100-150g bean sprouts
fish sauce, to taste
a few dashes of pepper
a handful of Chinese chives, or spring onion, cut into short lengths

Prawn stock
2 rice bowls of prawn heads, approx 3.5 cups
4-5 rice bowls of water, approx 6 1/2 cups water

Boil for 20 minutes using low heat. Switch off fire and rest for 5 minutes. Drain the stock out into a big bowl.

Method
1. Heat 2 tbsp of oil in a large wok — i love using my well-seasoned cast iron wok, the traditional type, for wok hei.
2. Saute garlic till fragrant. Add fishcake and stir fry for a little while before palming off the squid rings and prawns in. When the prawns turn a little pink, ladle half the prawn stock in and let it simmer for a 30 seconds using low heat.
3. Shake in pepper and fish sauce.
4. Mix in both noodles. Ladle in the rest of the stock or to just enough (go with your gut feel). Simmer for a minute or 2 (depending on how soft u like your noodle to be) on medium heat.
5. Pour in the beaten eggs, scramble them and toss well before stirring in bean sprouts and chives.
6. Toss to combine.
7. Serve HOT.

———————–

If there is one hawker food i would miss should i leave Singapore one day, it will be this, Fried Hokkien Mee. I love fried hokkien mee to bits!

This local hawker fare is a MUST EAT for all tourists if you ever come to Singapore. You can find this noodle everywhere, almost at all the hawker centre and food courts. But of course, the exceptionally good ones are just a few though.

For my version here, i have omitted pork completely because of my Indonesian helper who can’t take pork. But to be honest, it tastes almost as good as my favourite stall, pork or not. Darcy had no qualms wolfing down a huge plate on his own for dinner — he shuns heavy dinner, so that says a fair bit. ;)

PS : pardon my not so wet noodle. it was my first attempt. however, the recipe is a revised version.

19 Responses to “Fried Hokkien Mee (Fried Prawn Mee)”

  1. My favourite hawker food! I like this even more tan the CKT!

  2. This is my favourite hawker food too and I am very particular with their chili and gravy which is the key of this dish :) And yours look wonderful.

  3. Aiyoh indeed! You deserve a medal for juggling those “monsters”!

  4. That is a super, super lunch (or dinner)? I love your recipes, because I can usually find those ingredients here…

  5. Oh, glad you explained. AT first I though that was a pic of the raw ingredients! oops. Yes, I was expecting the dark, sauce drenched noodles, but these sound delicious. I don’t think I’ve ever tried it before. Thanks for sharing :)

  6. I never try this version of Hokkien mee before. Look really delicious. Really different from our KL version of Hokkien mee. I will make it a point to eat this when I go Singapore next year.

  7. I was kinda “surprised” when I had this in Sg. My first reaction was ‘why is it not black?’ followed by ‘why is it so sweet?’…LOL

  8. hehe…theI come from Hokkie (Amoy), but never saw mee exactly like this..seafood and veggies, yes, but no lime…I would love to try it!

  9. oops..why there’s “the” before “I come from….”sorry..;-)) I guess mee looks so delicious and my hands were shaking…

  10. This looks super super good! I wish I could taste it…:)!!

  11. At least you managed to pick your favorite. I can’t. Char Kway Teow, Chai Tow Kueh, Fried Hokkien Mee, plus many more – they are all my favorites!

    The “black” version – are you referring to the KL version? I never even tried that before. Aiyoo…..

  12. shirley : SAME! :)

    ellena : thanks, u are too kind! chili plays a very important role in this noodle dish hor..

    john : no need for medal. a trip to Tibet or Nepal should suffice! haha!

    elle : thanks! i’m a bum basically. dislikes complicated or too many ingredients. grin!

    shaz : grin. i know! a lot of the dry noodles here are ‘fair’ colour! must show u more next time.

    gertrude : when i first came to Singapore, i got shocked when i saw this version of fried hokkien mee too. but yes, this is a must try when u come to Singapore next year!

    pigpigscorner : hahaaa! oh my, same reaction exactly! but now i realize that the sweetness comes from the prawn stock ;)

    angie : ooh! u are from Hokkien. for a while, i was wondering where this talented from! :)

    cookinggallery : try it at home :)

    tigerfish : LOL! yeah, this one tops my fav list somehow. maybe because we can’t find this in Malaysia. uh huh.. the black version is the Malaysian version. super shiok when you slurp it!

  13. This looks delicious! What is beehoon? I don’t think I’ve ever heard of it.

  14. Yum…this looks so good!! I love you combination of ingredients.

  15. one of my favourite!

  16. dianna : thanks! check this out – bee hoon -> http://en.wikipedia.org/wiki/Rice_vermicelli ;)

    jehanP : thank you!

    anh : *nods in agreement*

  17. Since i’m a Hokkien, my version of Hokkien mee always look black, never try with white version. I must try to cook this one day..Thanks.

  18. Lard-free Fried Prawn Mee? Why take the most crucial and most enjoyable element out of the dish? It’s like ordering Whopper at Burger King, but without the buns, like you see inKFC Double Down. Lard imparts most Chinese dishes their distinctive taste, without which would make the dishes a laughing stock, pun intended. Also, many Chinese these days refuse to eat beef out of some ancient superstitious mumbo jumbo.

    So minus this meat, minus that meat, what can the Chinese people eat, really? Are we to end up eating grass?

    Actually a lot of Chinese are already headed in that direction. Back in homeworld Malaysia, land of the flying saucers and dark conspiracies, a slew of Buddhist-style vegan outlets are popping up like wildfire. To the casual observers, this is the Chinese’ knee-jerk reaction to increased Islamic influence. You do chay-eet, we do chap-gor, that kind of merry-making thing. Only our effort is like the Gandhi movement, but without Gandhi. In Gandhi’s place we have Mr. Bean, who can neither cry nor raise our voice. And so we’re all down here living like tortoises with our heads firmly retracted.

    And here you are, giving us a supposedly lard-laden recipe, minus the lard.

  19. sonia : you’re most welcome!

    eater of the flesh : HAHAHAHAHA! Ok, next time i’ll give you a lard-laden one. chill man chill! ;)

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