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Work in progress
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Hokkien Mee comes from Singapore and Malaysia, of course.
The typical Malaysian variant is KL Hokkien Mee,
which I won't discuss here.
My first attempt with the Singapore variant was on 30 April 2023, using a pre-prepared spice paste. I describe that below.
On 13 February 2024 I tried making it without that kind of paste, but with this prawn
(“shrimp”) paste:
That proved to be less than ideal, so two weeks later I tried again with this paste:
This recipe requires a total of 170 ml of broth (chicken, for example) spread over three
steps.
| quantity |
|
ingredient |
|
step |
| 20 g |
|
prawn paste |
|
1 |
| 60 g |
|
pork belly |
|
1 |
| 35 g |
|
chicken broth |
|
1 |
|
|
| 15 g |
|
lard |
|
2 |
|
|
| 15 g |
|
garlic |
|
3 |
| 10 g |
|
ginger |
|
3 |
| 5 g |
|
fresh chili |
|
3 |
| 35 g |
|
choi sam stalks |
|
3 |
|
|
| 1 (60 g) |
|
egg |
|
4 |
| 35 g |
|
broth |
|
4 |
|
|
| 35 g |
|
choi sam leaves |
|
5 |
| 60 g |
|
squid tubes, cut into strips |
|
5 |
| 60 g |
|
prawns |
|
5 |
|
|
| 180 g |
|
“Hokkien noodles” (bucatini) |
|
6 |
| 100 g |
|
broth |
|
6 |
Procedure
-
Cut the pork into slices. Mix the prawn paste with the broth and marinate the pork in
it for 20 minutes.
-
Remove the pork from the marinade and fry gently in the lard until lightly browned.
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Fry garlic, ginger, chili and choi sam stalks in remaining fat until cooked.
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Add the egg and stir to break up. Add 35 g broth and the marinade, and cook until
somewhat reduced.
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Add choi sam leaves, prawns and squid and cook until soft.
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Add noodles and remaining broth. Heat until hot.
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Serve with lime slices.
Richmond Hokkien Mee paste
This is a dish that I first made on 30 April 2023, based on this paste:
The paste is enough to make 10 portions. The first step is to cook the meat in the broth:
Preparation
| quantity |
|
ingredient |
|
step |
| 250 g (1 sachet) |
|
Richmeond Hokkien Prawn Noodle Paste |
|
1 |
| 2 l |
|
water |
|
1 |
| 650 g |
|
pork belly, cut into 10 pieces |
|
1 |
|
|
Mix and boil for 30 minutes. I freeze the remainder in portions of 65 g pork, 220 g broth.
Then the real thing:
Ingredients
| quantity |
|
ingredient |
|
step |
| 65 g |
|
boiled pork |
|
1 |
|
|
| 220 g |
|
broth |
|
2 |
| 50 g |
|
prawns |
|
2 |
| 50 g |
|
squid rings |
|
2 |
|
|
| 50 g? |
|
kangkong |
|
3 |
|
|
| 8 g |
|
lard |
|
4 |
| 10 g |
|
garlic |
|
4 |
| 2 g |
|
chili, sliced |
|
4 |
| 1 |
|
egg |
|
4 |
|
|
| 5 g |
|
lard |
|
5 |
| 100 g |
|
Hokkien mee, cooked |
|
5 |
| 50 g |
|
Thick bihun, cooked |
|
5 |
|
|
| 10 g |
|
garlic chives, chopped finely |
|
6 |
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Preparation
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Cut the pork into small slices.
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Cook the prawns and squid in the broth. Remove, allow to cool and slice the squid.
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Cook the kangkong in the broth, remove and allow to cool. Slice.
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Fry the garlic and chili in lard. Add the egg and fry, stirring constantly.
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Add more lard and fry the noodles. When hot, increase the heat to maximum, add ⅓ of the
broth and fry until the broth has evaporated.
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Lower heat, add another ⅓ of the broth and cook the noodles gently.
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Add the remaining ingredients, including the remaining ⅓ broth, mix well and warm.
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Serve, garnished with garlic chives with chili
sambal and limes as accompaniment:
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