Fried Hokkien Mee

Recipe from "Hawker Food" by Jimmy Chua (ISBN: 988-202-270-7)

Fried Hokkien Mee

Ingredients:

200 g Hokkien Mee 
150 g thick bee hoon (laksa beehoon)
50 g bean sprouts
2 eggs, beaten
1 tablespoon light soy sauce
1 tablespoon chopped garlic
8 cooked prawns 
1 sotong, cooked in water and cut into rings
1 fish cake, cut into pieces
some chinese chives
750 ml stock (from below)


Stock:

2 chicken breast fillets or pork
3 litres water
50 g sugar cane (normal sugar can also be used)
300 g clams

Seasoning: rock sugar and salt to taste

Method:

1. Blanch chicken breast fillets or pork meat in hot water. Rinse well. Wash the sugar cane and cut into big pieces. Soak clams in water for 1 hour. Boil chicken breast fillets or pork meat in water over low heat for 30 minutes. Add sugar cane and clams. Boil for 1 hour. Strain the stock. Add seasoning according to taste.
If normal sugar is used, then one has to agak-agak.

2. Fry eggs with oil till fragrant. Add a little light soy sauce and stir well. Put in Hokkien mee, bee hoon and bean sprouts. Stir fry further. Add some stock. Stir well and cover the lid. Cook briefly. Stir fry the ingredients till fragrant and dish up.

3. Heat oil in a wok. Fry garlic till fragrant then add some light soy sauce, some stock and fried Hokkien from step (2) above. Stir well. Add prawns, sotong, fish cake pieces abd chinese chives. Stir well and serve.

Black Hokkien Mee

Ingredients:

- thick yellow noodles( if like me, you can't stand the "kan sui" odour, give it a wash or quick blanch just before cooking. Alternatively, use Udon.)
- thick dark soy sauce( not sweet )
- soy sauce
- crisp lard and it's fat
- chopped garlic
- prawns, sliced pork, squid
- stock made from prawn shells & pork bones
- ground dried prawns( very little & optional )
- caixin, cabbage.
- pepper & sugar to taste.
- sambal belacan & calamansi( this is SO IMPORTANT! )

Saute garlic and dried prawns( if using ) in the lard fat followed by pork, squid and prawns. Add in the noodles, stir to coat somewhat and then pour in stock. Cover to steam/braise. Season with both soy sauces, pepper and sugar. Keep frying until liquid is almost gone before adding in the veggies and crisp lard. Serve with sambal & calamansi.

by curryman