Singapore Hokkien Mee

T.H.E R.A.M.B.L.I.N.G.S

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.

T.H.E R.E.C.I.P.E

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

Posted by MamaFaMi
Source : Rasamalaysia via Ayu Singapore

Ingredients :

250g Yellow Noodle (I used dried egg noodles, boiled till al-dente)

250g White thick rice vermicelli

400g Prawn

350g Squid - cut into rings

40g Celery

Carrots - sliced

2 tablespoons Maggi concentrated Chicken stock

Enough water - if necessary

3 Eggs

5g Chopped garlic

Seasoning:

1/2 tablespoon Fish sauce

1 dash Pepper

1 dash Sesame oil

salt to taste

Method :

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!