I was racing against time these couple of days. Felt like 24 hours a day is not enough for me to get everything done without me feeling really exhausted at night and slept like a log! Hahaha... Anyway, alhamdulillah managed to get things done, by hook or by crook.
Found this recipe when I went bloghopping a few days ago and decided to give it a try. Thank you to Ayu Singapore for your scrumptious looking photo. And I can't agree more when you said that this recipe is indeed a keeper. Not only it's tasty but also easy to prepare. My apologies though, as I had to make a few changes here and there based on what I can dig out from my refrigerator. And thanks to Rasamalaysia too.
SINGAPORE HOKKIEN MEE
250g Yellow Noodle (I used dried egg noodles, boiled till al-dente)
250g White thick rice vermicelli
350g Squid - cut into rings
Carrots - sliced
2 tablespoons Maggi concentrated Chicken stock
Enough water - if necessary
5g Chopped garlic
1/2 tablespoon Fish sauce
1 dash Pepper
1 dash Sesame oil
salt to taste
1. Peel the prawn head and shell. Wash and boil for a while. Put through a strainer and reserve the stock.
2. Into a hot wok, add 1 tablespoon of oil, fry the garlic until fragrant. Add in egg and scramble.
3. Add in prawns and squid and stir till half cooked.
4. Add 1/3 of prawn stock, seasoning, carrots and celery till vegetables are tender. Add another 1/3 of prawn stock.
5. Add in yellow noodle and rice vermicelli. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
6. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
For the sambal, I just served with the readymade dried shrimp sambal.
|Maggi Concentrated Chicken Stock|
Have a nice day!