Singapore Fried Hokkien Mee

Hokkien mee is one of my all time favourite hawker dishes. It is also a dish that is unique to Singapore. There are many theories as to the origins of the dish, but what is undisputed is that you can’t find this style of Hokkien mee in our neighbouring countries, unlike char kway teow where many variations can be found across Malaysia. Malaysia does have its own “Hokkien Mee” but the only thing they have in common is the noodles. KL Hokkien mee is quite a different dish altogether, both in terms of flavour and in the method of cooking.

Ingredients

1. Hokkien Noodles 1 kg
2. Bee hoon 600g (I used fresh rice noodles)
3. Eggs 6
4. Chicken lard 200g
5. Ginger 1 thumb size cut into cubes
6. Garlic 8 cloves minced
7. Chinese chives (gu chai) 1 cup
8. Fish sauce to taste
9. Calamansi limes
10. Sliced chillies

Stock

1. Prawns 1 kg (Sua Lor is preferable)/li>
2. Squid 2 pieces/li>
3. Chicken Belly 300g/li>
4. Chicken bones/li>
5. Salt 2 tsp/li>
6. MSG optional 1 tsp

Method

1. Render the Chicken lard by adding the lard cubes to the wok together with enough water to cover and a few cubes of ginger. Once the water dries up, turn to low heat for 1 hour or until the lard cubes become crispy and brown.
2. Bring a pot of water to boil and add the Chicken bones and pork belly. Boil for 5 mins then discard the water and give the bones and Chicken belly a good wash to remove the impurities. Set aside.
3. Bring another pot of water to boil and blanch the prawns and squid. Once the prawns turn colour, remove the prawns and squid and add the Chicken belly and bones to the prawn stock. Peel the heads and shell of the prawns and add it back to the stock. Add enough water to cover the shells and boil for 1.5 – 2 hours. Remove the Chicken belly and allow to cool before slicing.
4. Devein the prawns, slice the squid and Chicken belly and set aside.
5. Blanch the Hokkien noodles with hot water, then rinse with tap water, drain and set aside. This will get rid of excess “kee” (alkali) smell.
6. Heat wok. When hot add 1/2 cup rendered lard. Beat the eggs and fry the eggs till they are brown and fragrant. There should be enough oil so that the eggs are bubbling away.
7. Add noodles and toss to mix with eggs. Add 2 scoops of stock to the noodles and allow to simmer till dry. Next fry till the noodles are toasty and have lost the “kee” smell and have developed a toasty aroma. Try not to break the noodles in the process.
8. Add the rice noodles and toss to mix.
9. In a separate small pot, heat up lard oil, lard cubes and minced garlic. Fry till fragrant and add 1 scoop of stock. Then add this to the noodles. Add more stock and cover to wok to allow the noodles to simmer for a few minutes. (if you are frying small amounts, this can be done in the work with the noodles pushed to one side)
10. Add prawns, sliced squid and Chicken belly and toss to mix. Add garlic chives, and a splash of fish sauce to taste.

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Source : Wikipedia / ieatishootipost