Hokkien Mee
We decided to go healthier, out goes the pork lard, in comes the use of the freshest ingredients such as prawns, squids and pork belly from the market, topping it with freshly squeezed lime and in companionship with sambal chilli. This is truly match making in heaven!
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
Broth (汤头)
  • 1kg prawn heads and shellsusing 1kg fresh prawn (从1公斤的虾取下的虾头和壳)
  • 80g ikan bilisrinse and set aside , dried anchovies(80克江鱼仔,洗净)
  • 500g pork bonerub salt and marinate for 5 mins (500克猪骨,擦盐,腌5分钟)
  • 3cloves garlicsliced (3瓣大蒜,切片)
  • 5 shallotssliced (5小葱头,切片)
  • 1inch gingersliced (1寸生姜,切片)
  • 3tablespoons oil(3汤匙油)
  • 2litres water(1.8升水)
  • 1tablespoon white peppercorns(1汤匙白胡椒粒)
  • 20g rock sugar(20克冰糖)
  • 1tablespoon fish sauce(1汤匙鱼露)
Other ingredients (其他食材)
  • 300g yellow noodles(300克黄面)
  • 150g thick bee hoon (150克粗米粉)
  • 60g bean sproutsnip off the tail (60克豆芽,拔断尾巴)
  • 800g big prawnsde-shell and de-vein. Use it to brew the broth listed above(1公斤大虾,去外壳和去脉。虾头和壳用来煮汤头)
  • 3 squidmedium size, clean and slice into rings. (3个中形鱿鱼,洗干净,切成环状)
  • 200g pork bellyrub salt and marinate for 5 mins. Rinse off the salt. (200克五花肉,擦盐,腌5分钟。把盐洗掉)
  • 100g spring onioncut into 4cm lengths (100克青葱,切成4厘米长度。)
  • 3 eggslightly beaten (3个鸡蛋,打散)
  • 2cloves garlicchopped (2瓣大蒜,切碎)
  • 2tablespoons fish sauce / soy sauce(2汤匙鱼露/酱油)
  • 4 limeshalved (4粒酸干,切半)
  • sambal chilli(三巴辣椒)
Step 1: Prepare the broth –
  1. Heat up the pan and add 3 tablespoons of oil. Add the garlic, shallot and ginger, stir fry till fragrant. Add in the prawn shells, prawn heads and ikan billis and stir well. Add in the pork bones, water, white peppercorns, rock sugar and fish sauce. Bring to boil then lower the heat, simmer for 45 minutes. Remove all the ingredients from the broth by using a sieve. (准备汤头 – 烧热平底锅,加入3汤匙油。放入大蒜,葱和姜煸炒至香。加入虾壳,虾头和江鱼仔炒匀。加入猪骨头,水,白胡椒,冰糖和鱼酱。煮滚,然后降低热度,煨煮45分钟。用筛子除去所有汤头的材料。)
Step 2: Prepare the ingredients –
  1. Bring the broth to a boil and lower the heat. Poach the marinated pork belly in the broth. Once it is cooked, remove it from the broth and turn off the heat. Slice the pork thinly and set aside. (把糖头烧开,降低热量。把腌好的五花肉放入汤头里煮。一旦煮熟,取出。把猪肉切片。)
  2. Rinse the yellow noodles under a running tap. Blanch the noodles in hot water quickly. This is to eliminate as much alkaline taste from the yellow noodles as possible. Drain and set aside. (冲洗黄面。然后,把黄面放入煮开的热水,块速过水。这是为了去除黄面的多碱味。沥干备用。)
  3. Heat up a wok and add 1 tablespoon of oil. Add the chopped garlic and stir fry till is fragrant. Add in the prawns and squid, give them a quick stir fry about half a minute. Dish out and set aside. (烧热炒锅,加入1汤匙油和蒜, 炒至香。加入虾和鱿鱼,快速翻炒半分钟。取出备用。)
Step 3: Cooking the Noodles –
  1. Heat up the wok with 2 tablespoons of oil, add in the beaten eggs and scramble it quickly with a spatula until it is semi set. Add in the yellow noodles, rice vermicelli and 2 ladles of the broth. Stir fry on high heat for 1 minute. Mix in squid, prawns, spring onions, beansprouts and pork. Add 2 more ladles of broth, cover with lid to simmer for 2 to 3 minutes. Turn off the heat and if it is too dry, pour in additional broth. Dish out the noodles and serve with some sambal chilli and cut lime at the side. (烹煮福建蝦麵 – 在炒锅里烧热2汤匙油,加入鸡蛋,用锅铲块速搅拌,直到它半熟。加入黄面,粗米粉和2舀的汤头。用大火翻炒1分钟。放入鱿鱼,虾,青葱,豆芽和猪肉。添加2舀的汤头,盖上锅盖微煮2〜3分钟。息火,如果烫头不够,您可以以自己的喜好添加多一点汤头。面条煮好后,并与酸干和三巴辣椒一起上菜。)