Seafood and Pork Lard Makes This Fried Noodles Singapore’s Comfort Food

Рет қаралды 36,687

Күн бұрын

One of Singapore’s most popular hawker dishes is fried Hokkien Mee. You’ll find it in every hawker center in the country. We spent the day with two young brothers running a popular stall selling this seafood and pork lard noodles.
0:00 What’s Singapore Hokkien Mee
00:32 The brothers who became hawkers
01:52 What makes a Hokkien Mee
04:19 Fried noodle’s history
*Address: You Fu Fried Hokkien Prawn Noodle, 505 Beach Rd, #01-57, Singapore 199583
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Producer: Jessica Novia
Videographer: Derek Wee
Editor/Animation/Mastering/Narration: Victor Peña
#noodles #singapore #hawker

Пікірлер: 45

@weeliano Жыл бұрын

Good to see the young generation taking over. Kudos to the brothers and I wish them many years of success!

@flourite93 Жыл бұрын

I've tried 3 different variations of "Hokkien Mee" 1. KL style hokkien mee (dark soy sauce and lard) 2. Penang style hokkien mee (Prawn based soup noodle) 3. Singapore style hokkien mee (in the video) Each version has their own merit and flavours and are very distinct from each other but still share some common traits such as the important delicouse sambal on the side. I'm Malaysian but I can't say one Hokkien Mee is better than the other cause they are 3 different dishes. But I would pick any one depending on my cravings, that's the beauty of being in Malaysia where we can eventually find every variation of hawker food with ease. Preference is subjective and the variation is what makes life exciting Can't wait for the opportunity to try Indonesia's version of hokkien mee 🤤

@PeyCheng Жыл бұрын

tbh this hokkien mee looks like a wet version of xing zao mai. ironic keke iykyk

@hailyrizzo5428 Жыл бұрын

It's not actually 'variations'. They are actually totally different noodle dishes but it's just that the people in those regions 'hentam' the same name 'Hokkien Mee' to their individually different dishes. There is an Ipoh version of the KL Hokkien Mee, which they call 'tai lok mee' in cantonese. Penang Hokkien mee would be considered 'prawn mee' in other regions. This cause even more confusion.

@MrBoliao98 Жыл бұрын

Penang's "Hokkien Mee" Singapore also have, its just Hei Mee here.

@manalittlesis Жыл бұрын

What are you trying to say, Beckie? In your first phrase, you say "tried 3 different VARIATIONS of hokkien Mee". Then in the middle of your comment, you say "I can't say one hokkien Mee is better than the others cause they are 3 DIFFERENT DISHES". 3 different variations and 3 different dishes has 2 different meanings. 3 different variations means 3 same dishes prepared the same way but different variations on ingredients. 3 different dishes means 3 completely different dish, cook and prepare differently. Anyway I just say this straight forward. Many people has been confused about the hokkien mee. If a Cantonese speaker order the KL hokkien mee, they won't call it hokkien mee. They just simply call it like what penangites called it Fukien chow or in Penang hokkien char. It's very simple and straight forward. Another version of KL hokkien mee is called Tai Lok Mien, the one with the thick noodle. Penang hokkien mee has been called hokkien mee since it's existence but suddenly the younger generation of Chinese called it Penang prawn mee. Why Penang prawn mee? They say because got prawn so it's hokkien prawn mee. Then answer this, KL hokkien mee also got prawn, got pork, why don't they call it KL prawn mee or KL pork mee? Can anyone answer? Another example, or try to search Sarawak Laksa. Actually I don't have a problem with the name but why nobody going to change the Sarawak laksa name? Especially the people that not from Penang and pandai² change Penang hokkien mee to Penang prawn mee. It's almost the same method and same ingredients why not these people go change it's name to Sarawak prawn mee?

@artistlovepeace Жыл бұрын

Your channel is wonderful. Thank you for producing and sharing with the world.

@itsalltakenup Жыл бұрын

Thank you for covering the story and thanks to both the brothers for keeping the spirit and taste of hawker food alive!

@shigemorif1066 7 ай бұрын

Best of luck to the Brothers!

@loveinseattle 7 ай бұрын

Inspiring and hardworking young men!!

@XwytreX Жыл бұрын

There are 2 variations of Hokkien Mee in Singapore. Both are similar but the difference between the two are the noodles being used to fry them. Yellow noodles used for both versions are the same but the white noodles can differ. One type of bee hoon (white noodles) used is the thin version which is personally my preferred choice as it absorbs the seafood broth better. The other type is a thick bee hoon which I personally don't like.

@SabrinaAkter-pf9qb 10 ай бұрын

Mouthwatering ❤

@danielentzechou 11 ай бұрын

When will there be new episodes?

@arafsadventures Жыл бұрын

The food looks amazing 😋

@ivanttosuckyourblood Жыл бұрын

Yes, our Singapore Hokkien Prawn Mee has Malay influences and I'm most proud of that. First dish to seek out whenever you return home from an overseas trip.

@kumbackquatsta Жыл бұрын

more singapore content!

@ChingSungDennisKong Жыл бұрын

You guys should come sarawak malaysia to try foochow mee If ever drop by,find me and I’ll bring go eat

@kel85uk Жыл бұрын

Special duck soy sauce. KL ftw! 😆 No wonder so tasty. 😋

@halonick Жыл бұрын

It's supposed to be "dark" soya sauce right? The "duck" in the video is a typo right? 😂

@realgrilledsushi 5 ай бұрын

I always wondered why the noodle is mixed with bee hoon.

@kidneybeans8937 Жыл бұрын

As part of the Hokkien diaspora to Southeast Asia, with family based in the Philippines, I really can't say there is an equivalent dish like this in the Philippines. The closest that comes to mind in what's called pancit bihon or maybe pancit canton. Those noodle dishes do not claim to be 'Hokkien'

@Keltan79 Жыл бұрын

One of the best hokkien mee in SG

@bobbymoss6160 9 ай бұрын

Where did the 3rd bro go?

@Typerex187 Жыл бұрын

Where is the Wok Hey? To get the wok-hey flavor from my understanding is the food will need to be in contact with the fire from the stove through tossing motion. I don't see any char marking on the noodles.

@crimsonDyNaM0 Жыл бұрын

Not necessarily. The maillard reaction from the high heat and the smoking from the oil is enough to create the Wok Hei. I have tasted many Hokkien Mee versions that don't get the tossing but have the Wok Hei taste. Also charring means you are overcooking and creates a bitter taste.

@manalittlesis Жыл бұрын

The reason for tossing is because the wok was fired up by very high 🔥. So you need to toss it to avoid getting burn.

@crimsonDyNaM0 Жыл бұрын

That is true. However, wok hey doesn't come from tossing. It comes from the oil reaching smoking point and the caramelization of the sugars.

@davedaihatsu2585 Жыл бұрын

6:42 What is "duck soy sauce"?

@penguinpingu3807 Жыл бұрын

I think it's dark soy sauce. Duck flavored soy sauce sounds a bit too expensive for a cheap food.

@edgar1782 Жыл бұрын

We have similar style noodle in Indonesia, and it's funny that the dish kind of the opposite from what the You Fu brothers describe, basically the noodles and bee hon were deliberately cooked unevenly so you get some burned bits here and there. According to the legend, there was a famous hokkien mee seller in Manado, and unfortunately his son was not interested in continuing the family business and would rather hanging out with his friends. Until one day his father forced him to work at the stall, and since he didn't want to be there, he just cooked carelessly. Mixing noodles and bee hon, and burned the dish in some parts. Strangely, the customers were actually like the mee so much and the stall became even more famous. The noodle dish then called 'Mee Lao Lao' which means 'not serious' or 'crazy' in Manado dialect.

@sweeseen9577 Жыл бұрын

the portion quite small from the video

@chockalingamalagappan1693 Жыл бұрын

They specialise in one dish .must have gained much expertise in it .

@evanphua8062 6 ай бұрын

duck soy sauce ?

@jkl6868 Жыл бұрын

It’s calamansi! Not just lime!

@yishen2534 Жыл бұрын

Weideeoh, lol🤔

@higashirinchiah1013 Жыл бұрын

Maybe you can feature next the duck soya sauce Hokkien Mee next 🙄

@ivanttosuckyourblood Жыл бұрын

DARK soy sauce, not duck. A smoking one-note sweet Malaysian Hokkien mee.

@higashirinchiah1013 Жыл бұрын

@@ivanttosuckyourblood go to 6:44 you can explain to the video editor 🤣

@MunwaiCheaw Жыл бұрын

Dark* soy sauce for the KL version. Come to Penang to try Penang Hokkien noodles which is then known as Penang prawn noodles elsewhere.

@ILUVBAKKUA Жыл бұрын

This "yellow" and drier hokkien mee is a Singapore creation is less soupy than traditional "black" hokkien mee you find all over malaysia and maybe even in China. Singapore hokkien mee is known by locals as hae mee 炸虾面 or (malay) sotong mee 炸鱿鱼面

@visualnanas9199 Жыл бұрын

Singapork dun even dare to put dark soy sauce 😂 kiasi

@christinekoh4420 Жыл бұрын

Kiasi??? Why do we have to when it's already delicious and uniquely singapore?

@jsurfin1 Жыл бұрын

Whenever Malaysians feel the need to come onto a vid about a Singapore food to make disparaging comments, you guys are actually displaying Kiasu behavior yourself. Keep doing it and the world can see who is the real Kiasu. LOL