Singapore Fried Prawn Noodle (Hokkien Mee)

Updated at: Thu, 17 Aug 2023 11:36:08 GMT

Step 1

The night before the cooking, bring 1 litre of water to boil. Add in pork soup bone into the water. Add in 3 cloves of garlic (crushed), 2 shallots (halved), and few slices of ginger. Turn down the heat to low and simmer for 8 hours. Cover with a lid and leave a very small opening.

Step 2

Occasionally remove the residues from the surface of the broth.

Step 3

Once the broth is ready after 8 hours of simmering, let it cool down to room temperature and pour the broth into a zip lock bag and freeze it overnight. Make sure the taste is what you are looking for: sweet and umami. [9 November 2021: The broth weighs about 550g. For stronger taste, and recommended if you like the Singaporean version, reduce it to 350g instead.]

Step 4

Add 3 tablespoon of cooking oil to the pot.

Step 5

Fry the 300g of prawn shells and head to orange.

Step 6

Turn down to low heat. Use a rolling pin to crush the prawn's head. Any other tool is fine - so long as it is long enough to reach the prawn head. This step is very important as it extracts the juices that enhances the flavour of the broth.

Step 7

Pour in 1 litre of water into the pot and bring to boil. Add in 2 cloves of garlic, 3 shallots and few slices of ginger.

Step 8

Pour in 300ml of pork stock into the pot and bring to boil.

Step 9

Add in pork belly (with skin on) into the water. After boiling for 15 mins, remove the pork belly and set aside. Boil the stock for 1 hour using medium heat. It should be reduced to 350ml.

Step 10

After 1 hour of boiling, use a strainer and retain the stock. Set aside the stock.

Step 11

Heat the wok with high heat, add in 2 tablespoon of pork lard and fry 2 cloves of garlic (minced) and 3 shallots (minced).

Step 12

Add in the beansprouts and fish cakes. Fry until fragrant.

Step 13

Set aside the ingredients in the wok and add 1 tablespoon of lard oil into the empty section of the wok. Make sure that the wok is levelled.

Step 14

Add in eggs at the area where the lard oil is and wait for it to be slightly fried.

Step 15

Once the egg can move in the wok without being broken, break the egg yolk and make it like a scrambled egg.

Step 16

Once the egg is cooked, mix the egg with the other ingredients in the wok. Fry for another 1 minute.

Step 17

Add the cooked pork belly (in slices) and fry for another 1 minute.

Step 18

Add in the yellow noodle and thin Bee Hoon. Spread them out and fry a little.

Step 19

Once the noodle and bee hoon are mixed with the other ingredients, stir in the seasoning and add in two ladle of the broth (prawn and pork both combined in earlier step) and continue to fry.

Step 20

At this moment, the heat should be medium high - more to high. 10 being the maximum, the setting or heat strength should be 7 or 8 depending on your stove.

Step 21

Once the broth becomes a little starchy, add another 1 ladle of broth and continue to fry. Repeat this step until you have reached your desired starchiness of the dish.

Step 22

Add in chives and fry for 30 seconds under low heat. Taste and make sure the desired taste is reached. If not, add in more seasonings one teaspoon at a time. Or one ladle of broth at a time.

Step 23

Once it is fried to your desired taste, turn off the heat and serve.

Step 24

You may also want to add some calamansi to the side of the dish.

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