OPEN for ingredients! Today we're making Hokkien Mee, a Singapore seafood noodle dish braised in a gorgeous briny, prawn-y broth. This is a very unique fried noodle dish - think of it as seafood risotto but with noodles. Full of umami, creamy, and super yummy. This is a fully Halal version without pork belly, but loses none of the fatty, meaty layer of flavour. I have to have Hokkien Mee with a spicy sambal sauce so I'll show you the recipe here too.
09:38 - I meant 2 tbsps of Dried Shrimps, not 4. Oops.
For more info and deets: nomadette.com/singapore-hokkie...
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Timestamps:
00:25 - Making the Seafood Broth
03:42 - Pre-Cooking the Seafood
04:40 - Let's Make Hokkien Mee!
07:35 - Making the Spicy Sambal Sauce
09:53 - Final serve and garnishing
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Ingredients:
Seafood Broth:
- 400g Prawn Heads
- 200g Chicken Feet/Spare Parts*
- 40g or 2 tbsps Ikan Bilis or Dried Anchovies
- 1 Onion
- 5-6 cloves Garlic
- 2 litres Water
Noodles and Toppings (For 2 Servings):
- 250g Fresh Yellow Noodles
- 150g Fresh Thick Vermicelli or Bee Hoon
- 1 Egg
- 1-2 cloves Garlic, minced
- 1 tsp Fish Sauce
- 1/2 tsp White Pepper
- A handful of Chives
- A handful of beansprouts
- 8 Prawns
- 1 Squid, sliced
- 1 Fish Cake, sliced
- Cooking Oil
- Garnish with Lime
Hokkien Mee Sambal Chilli:
- 100ml Dried Chilli Paste
- 1 Onion or 2-3 Shallots
- 3 Garlic
- 2 tbsps Belachan/Terasi/Dried Shrimp Paste
- 2 tbsps Dried Shrimps, soaked in warm water
- 1 tsp Tamarind Paste
- 1/2 tsp Salt
- 1 tbsp Sugar
* Traditional Hokkien Mee uses Pork to achieve that meaty, fatty layer of flavour. We are replicating this with Chicken Feet (which is extra gelatinous) and spare chicken parts. If you eat pork, feel free to replace the chicken with that.
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