Saturday, April 28, 2012

Velle Can Cook 33- Hokkien Mee

This needs 1kg of prawn shells!!! Let me warn you first before you attempt the prawn stock for cooking Local style Hokkien mee...

once you have the prawn stock, the rest is easy peasy!
(soup stock)
- 500g Pork bones
- 1 kg of prawn shells
Put pork bones in a pot of boiling water for 1 min to rinse off. Drain and put aside.
Start boiling a pot of water, add in prawn shells and pork bones.
Simmer overnight or at least 5 hours (half a day)
Salt and pepper to taste.

(Stir Fried Noodles) serves 4
- packet of yellow noodles and beehoon from NTUC
- 1 or 2 Squids sliced
- 12 Prawns sliced into half, de-veined, head and shells removed
- 1 Fish Cake sliced
- 2 Eggs beaten
- 1 tbsp Chopped garlic
- 3 layer pork
- handful of bean sprouts
- Spring Onion or chives for stir frying and to garnish
- calamansi to squeeze before eating
- sambal chilli (from a bottle will do!)

Let the real cooking begins
Add 1 tbsp of oil to wok or saucepan, stir fry garlic till fragrant.
Meanwhile, heat up the prawn stock, use a strainer, cook your squid and prawns in the stock and set aside.
In the wok or saucepan, pour in the beaten egg, wait until it barely sets then stir briefly like it's going to curdle.
Next, put in the noodles and using high heat, sear them. You will have to stir them from time to time. Ladle in 1 cup of prawn stock, fry until the stock is almost dry.
Then ladle in another cup of stock together with bean sprouts, cover and simmer.
Once noodles and bean sprouts are nearly done, add in the cooked prawn, squid, sprouts, chopped spring onion and seasoning.
Adjust seasoning to your taste.
Garnish with spring onion, half cut calamansi and sambal on the side!

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