Recipe of Hokkien Mee

Are you one of those people who have the craving for Hokkien Mee? If you are, have you ever thought about the possibility that you might not be able to eat it as and when you wish? It will happen if you are considering migrating to another country. But don't worry, if you can't get it in overseas where you live, then why not learn how to cook it yourself! Let's get your hands dirty with the following recipe:

Hokkien Mee Recipe (8-10 serving)

Stock Ingredients

• 10 dried chillies, soaked
• 10 shallots, peeled
• 2 cloves garlic, peeled
• 2-3 Table spoon cooking oil
• 500g prawn shells and heads
• 20g rock sugar
• 3 litres water
• 700g pork ribs or 1 whole chicken, cut into pieces
• 2 teaspoon salt
• 15 dried chillies, soaked to soften
• 5 fresh red chillies
• 5 shallots, peeled
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 800g yellow noodles, scalded
• 200g dried rice vermicelli, scalded
• 300g water convolvulus, scalded
• 150g bean sprouts, scalded

Toppings

• 300g lean pork, boiled and sliced thinly
• 500g prawns, cooked and shelled
• 4 eggs, hard-boiled, shelled and quartered
• 100g fried shallot crisps

Chilli paste

To prepare stock

Roughly chop the dried chillies, shallots and garlic and pound or blend to a paste. Heat oil in a wok to saute the spice paste until fragrant. Add prawn shells and heads, and fry for about 5 minutes, or until fragrant. Add rock sugar and fry for a few more minutes.

Add water and bring to a boil. Simmer over low heat for at least 15 minutes. Remove from heat. When stock has cooled slightly, pour into a blender. Liquidise the prawn heads and shells. Strain into a clean stockpot.

Add pork ribs or chicken and bring to a boil. Lower heat to simmer for 30 minutes or until meat is tender. Season to taste with salt.

To prepare chilli paste

Cut up the chillies and shallots roughly. Pound or blend to a fine paste. Heat oil and fry the ground chilli paste ingredients over low heat until fragrant. Season to taste with salt and sugar. Set aside.

To serve

Place a portion of noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of the pork ribs. Top with the meat slices, prawns and egg, and sprinkle with shallots crisps. Serve immediately with the chilli paste. 

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