Recipe: Fried Singapore Hokkien Prawn Mee (炒福建虾面)



Ingredients (serve 2)

1. 1 bowl Yellow noodles

2. 1 bowl Bee hoon (thick or thin are ok, I prefer thin)

3. 250 grams Pork belly

4. 8 mid size prawn

5. 1 mid size Squid (sotong)

6. 2 eggs

7. 4 table spoon soya sauce

8. 1 teaspoon salt

9. 4 bowls water (some will dry up in cooking)

10. 4 garlic

11. 5 tablespoon oil (lard can be use for better taste)

12. chilli paste, and calamansi for serving

Method

1. Wash the pork belly, prawn and squid. For the squid cut away the eyes and also using fingers, squeeze out the little ball from the mouth of the squid. Pull out the head and remove the internals. Peel off the skin with help of finger nails of a small knife.

2. Bring the water to boil in a pot, add in salt, put in the pork belly and simmer for 1 hr. Remove the pork belly and set a side. Put in the prawn and squid to boil for 10 mins until cook. Remove and set aside. Keep the stock, strain it over a sieve if necessary.

3. Remove the shell of the prawn and set a side. Cut the pork into thin strips (1/2 cm thick) and cut the squid into rings.

4. Peel and chop garlic.

5. Heat up wok, and add in some oil and chopped garlic and fry till fragrant. Add in yellow noodles and bee hoon and fry. Add in the soya sauce. Using the stirrer cut the noodles into short strands (or you can cut before cooking).

6. Move the noodles to a side or scoop it out, add the remaining oil and crack in the eggs to fry. Scramble the eggs immediately, and allow it to fry till solid. Mix in the noodles, and add in the stock. Cover the work and allow it to simmer for 5 mins,

7. Open the cover, add in the pork, prawn, squid and stir. Add more soya sauce to taste if required. Serve on plate.

8. Before eating, mix with chilli paste (easier to buy from supermarket for small amount, best with dried shrimps or belachan), and freshly squeeze calamansi.

Comments

Post a Comment

Popular posts from this blog

Recipe: Frog leg claypot rice

Claypot Tien Kai Fun (Claypot Padi Frog Rice) 200g padi frogs ( tien kai ), cleaned and cut into serving pieces 200g fragrant long grain rice, washed and drained 400ml water 1 tbsp oil 1 tbsp sesame oil 1 tbsp shredded ginger 1 tsp chopped garlic A few drops dark soy sauce Marinade (A) 1 tbsp premium oyster sauce 1 tbsp light soy sauce 1/8 tsp salt 1/2 tsp sugar 1/4 tsp pepper 2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 1 tbsp ginger juice 1 tsp sesame oil Marinade (B) 1 tsp salt 1/2 tsp sugar 1 tsp corn oil Garnishing Chopped spring onions and Chinese parsley Chilli strips Method: Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce
Read more

Recipe: Braised Duck Wings and Feet

Image
Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
Read more

Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see
Read more