Hokkien Mee comes from Singapore and Malaysia , of course.
The typical Malaysian variant is KL Hokkien Mee ,
which I won't discuss here.
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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