150 g yellow noodles
150 g thick bee hoon
10 whole prawns (with head)
300 g prawn shells
600 g pork bones
2 whole squids
200 g pork belly
1 tbsp pork lard pieces (fried)
2 pcs fish cake (sliced)
60 g bean sprouts
4 stalks chinese chives (cut to 5 cm lengths)
2 egg (beaten)
2 tbsp garlic (minced)
1 tbsp white peppercorns
30 g rock sugar
3 tsp fish sauce
1 tsp light soy sauce
2 L ikan bilis stock
sambal & cut lime
If a dish can be a mood, then the Singapore Hokkien Mee can only be known as cheery. There is so much joy in a plate of glossy yellow and white noodles, bright orange shrimp, white rings of squid and green strips of Chinese chives soaked in a gravy made with seafood broth. Served with lime, it is a popular dish that can be found in any hawker center in Singapore.
With roots from the Fujian province of China, the Singapore Hokkien Mee can be seen as a variant of the Penang Prawn Noodles, one of Malaysia’s exceptional Chinese dishes that sure is a big contender. However, if you are looking for something delicious on your first visit to a hawker center in Singapore, the Hokkien Mee will be a good way to start your foray into Singapore’s food scene.
Yet again, we want you to savour this dish anywhere in the world - as long as you follow through our recipe below, you should be able to whip up for yourself a hearty plate of Singapore Hokkien Mee in your kitchen.
Cooking your own plate of the Singapore Hokkien Mee also makes sure you can limit the amount of salt and oil content in the dish. While the authorities of national health are working hard to encourage Singaporean hawkers to adopt healthier ways of cooking, preparing the dish on your own lets you have better control over what goes into each plate. Besides, we all have our preferences for certain dishes - you can add more prawns to your noodles if you love them more than anything else!
While the Singapore Hokkien Mee is one of the many Singaporean dishes we have cooked so far, this dish is our most favorite. Apart from being amazingly fragrant and flavorful, it also makes for a perfect lunch meal to pack for school or the office. Add in a sliced lime and teaspoon of sambal and you are ready for a wonderful gastronomical adventure!
A traditional recipe of the Singapore Hokkien Mee comprises two types of noodles: thick yellow egg noodles and thick white rice vermicelli. They are usually used in equal portions as they offer their unique flavors and textures to the overall experience of the dish.
With the advent of ready-made meals and popularity of quick-and-easy recipe kits, you should be able to find the Hokkien mee broth in supermarkets. However, as we have mentioned before, the best dishes are those cooked from scratch as you will be able to control its nutritional value.
The classic Singapore Hokkien Mee makes use of lard and pork to elevate the flavors and thicken the gravy. If you are making this dish for guests who do not like or cannot eat pork, you can replace the ingredients with corn flour to achieve the desired thickness of the gravy. Where flavors are concerned, you can let the seafood broth simmer longer so that more flavors can be extracted from the prawns, shallots and squids.
The Singapore Hokkien Noodles typically go well with Malaysian Chinese-style sambal, a fried chilli paste condiment. You may purchase a bottle from the supermarket to keep at home and serve with other types of dishes like Prawn Noodle Soup. You may also make it yourself - see recipe for Oyster Omelette. Be sure to squeeze some lime over the noodles and give it a good stir before eating!
| Serve the Singapore Hokkien Mee with lime and a ramekin of sambal.