Hokkien Mee comes from Singapore and Malaysia, of course.
The typical Malaysian variant is KL Hokkien Mee,
which I discuss elsewhere. There also seems to be
a Penang version that I haven't
yet investigated.
I've had three attempts at this:
I describe the last attempt first, since I think that the other two are only of historical interest.
I based this recipe on this recipe and this one. They're surprising because they're so similar, and they require a
broth made from prawn heads.
Ingredients
| quantity |
|
ingredient |
|
step |
| 200 g |
|
Prawn heads |
|
1 |
| 250 g |
|
Chicken stock or water |
|
1 |
|
|
| 60 g |
|
Pork belly |
|
2 |
|
|
| 50 g |
|
prawns |
|
3 |
| 50 g |
|
squid tubes |
|
3 |
|
|
| 1 |
|
egg |
|
4 |
| 10 g |
|
garlic |
|
4 |
|
|
| 75 g |
|
Hokkien noodles |
|
5 |
| 75 g |
|
Bihun (rice vermicelli) |
|
5 |
|
|
|
|
Chives |
|
6 |
|
|
Lime |
|
6 |
|
|
Sambal |
|
6 |
Preparation
-
Fry the prawn heads in oil until fragrant. Boil in the chicken stock for 30 minutes,
not longer: they claim that the broth gets bitter.
-
Bring the pork to the boil in the broth and simmer for 15 minutes. Remove, cool and cut
into strips:
-
Add the squid and prawns to the broth and cook for 2 minutes only. Remove and reserve.
-
Fry the egg and divide. Add the garlic until warm.
-
Add the noodles and some of the broth to moisten, simmer gently until almost dry.
-
Add the pork, prawns, squid and the rest of the broth and mix well.
-
Chop chives and sprinkle over the dish. Serve with lime and sambal.
Guesswork
On 13 February 2024 I tried making it with this prawn
(“shrimp”) paste:
That proved to be less than ideal, so two weeks later I tried again with this paste:
This recipe requires a total of 170 ml of broth (chicken, for example) spread over three
steps.
| quantity |
|
ingredient |
|
step |
| 20 g |
|
prawn paste |
|
1 |
| 60 g |
|
pork belly |
|
1 |
| 35 g |
|
chicken broth |
|
1 |
|
|
| 15 g |
|
lard |
|
2 |
|
|
| 15 g |
|
garlic |
|
3 |
| 10 g |
|
ginger |
|
3 |
| 5 g |
|
fresh chili |
|
3 |
| 35 g |
|
choi sam stalks |
|
3 |
|
|
| 1 (60 g) |
|
egg |
|
4 |
| 35 g |
|
broth |
|
4 |
|
|
| 35 g |
|
choi sam leaves |
|
5 |
| 60 g |
|
squid tubes, cut into strips |
|
5 |
| 60 g |
|
prawns |
|
5 |
|
|
| 180 g |
|
“Hokkien noodles” (bucatini) |
|
6 |
| 100 g |
|
broth |
|
6 |
Procedure
-
Cut the pork into slices. Mix the prawn paste with the broth and marinate the pork in
it for 20 minutes.
-
Remove the pork from the marinade and fry gently in the lard until lightly browned.
-
Fry garlic, ginger, chili and choi sam stalks in remaining fat until cooked.
-
Add the egg and stir to break up. Add 35 g broth and the marinade, and cook until
somewhat reduced.
-
Add choi sam leaves, prawns and squid and cook until soft.
-
Add noodles and remaining broth. Heat until hot.
-
Serve with lime slices.
Richmond Hokkien Mee paste
This is a dish that I first made on 30 April 2023, based on this paste:
The paste is enough to make 10 portions. The first step is to cook the meat in the broth:
Preparation
| quantity |
|
ingredient |
|
step |
| 250 g (1 sachet) |
|
Richmond Hokkien Prawn Noodle Paste |
|
1 |
| 2 l |
|
water |
|
1 |
| 650 g |
|
pork belly, cut into 10 pieces |
|
1 |
|
|
Mix and boil for 30 minutes. I freeze the remainder in portions of 65 g pork, 220 g broth.
Then the real thing:
Ingredients
| quantity |
|
ingredient |
|
step |
| 65 g |
|
boiled pork |
|
1 |
|
|
| 220 g |
|
broth |
|
2 |
| 50 g |
|
prawns |
|
2 |
| 50 g |
|
squid rings |
|
2 |
|
|
| 50 g? |
|
kangkong |
|
3 |
|
|
| 8 g |
|
lard |
|
4 |
| 10 g |
|
garlic |
|
4 |
| 2 g |
|
chili, sliced |
|
4 |
| 1 |
|
egg |
|
4 |
|
|
| 5 g |
|
lard |
|
5 |
| 100 g |
|
Hokkien mee, cooked |
|
5 |
| 50 g |
|
Thick bihun, cooked |
|
5 |
|
|
| 10 g |
|
garlic chives, chopped finely |
|
6 |
|
|
Preparation
-
Cut the pork into small slices.
-
Cook the prawns and squid in the broth. Remove, allow to cool and slice the squid.
-
Cook the kangkong in the broth, remove and allow to cool. Slice.
-
Fry the garlic and chili in lard. Add the egg and fry, stirring constantly.
-
Add more lard and fry the noodles. When hot, increase the heat to maximum, add ⅓ of the
broth and fry until the broth has evaporated.
-
Lower heat, add another ⅓ of the broth and cook the noodles gently.
-
Add the remaining ingredients, including the remaining ⅓ broth, mix well and warm.
-
Serve, garnished with garlic chives with chili
sambal and limes as accompaniment:
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