Thursday, June 19, 2008

Fried Hokkien Mee


I'm really so glad to have taste the success of my own cooked Hokkien mee, it's always one of my favourite dish.

Darling rated it 4 out of 5. The remaining 1 is room for improvement.

The unfolding of the recipe:

Ingredients
200g hokkien mee
150g Thick Bee-Hoon
50g Bean Sprout
2 Eggs (beaten)
1 tbsp Light soy sauce
1 tbsp Garlic (chopped)
8 Prawns (cooked)
1 Sotong (cooked)
100g Pork belly (cooked in water and shredded) (as pork belly meat is too fatty for me, i substitute it with pork ribs meat instead)
some Chinese chives
750ml Stock

Stock
500g Pork Bones (i used pork ribs and later used the cooked pork ribs meat to substitute the pork belly meat)
3 litres Water
50g Sugar cane (if you don't have sugar cane? in my case, i substitute it with some sugar to give the sweetness)
300g Clams (if you don't have clams? in my case, i substitute it with dried scallops and prawns shell to give the seafoody sweetness)

Seasoning
Rock sugar, Salt

Method
1. Blanch pork bones in hot water. Rinse well. Wash the sugar cane and cut into big pieces. Sock Clams in water for 1hr. Boil pork bones in water for 15mins. Add sugar cane and clams. Boil for 3hrs. Strain the stock. Add seasoning according to your taste.

2. Fry eggs with oil till fragrant. Add a little soy sauce. Stir well. Put in hokkien mee, bee-hoon and bean sprouts. Stir fry further. Add some stock. Stir well and cover the lid. Cook briefly. Stir fry the ingredients till fragrant and dish up.

3. Heat oil in a wok. Fry garlic till fragrant then add some light soy sauce, some stock and fried Hokkien mee from step (2). Stir well. Add prawns, sotong, pork and chinese chives. Stir well and serve with sambal chillies and limes.


Unlike in Singapore where they sell the fresh thick bee-hoon, over here we have to use the instant one. And thank to Shirley for her recommendation.

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