Imported from the web

Singapore Hokkien Mee

Name: Singapore Hokkien Mee
Prep time: 20 min
Cook time: 40 min
Total time: 75 min
Yield: 6 servings
Cuisine: Southeast Asian
Ingredients: 100 g pork belly (Blanched and sliced); 1 squid (Medium; cleaned and thinly sliced); 500 g prawns (Peeled; reserve the heads for the stock); 200 g fish cake (Sliced); 100 g thick beehoon (Soaked in water to soften); 250 g yellow Hokkien noodles (Add boiling water, drain, and place in the Thermoserver); 50 g Chinese chives (For topping); 140 g bean sprouts (Washed); 3 eggs (Beaten); 3 shallots; 4 cloves garlic (The source lists “4 cloves cloves”); 30 g belachan (Thinly sliced; fermented prawn paste); 600 ml water (For the stock); 1 pinch white pepper (Or season to taste); 2 tsp white sugar; 2 tsp light soy sauce (The method states 2 tablespoons, while the ingredient list states 2 teaspoons); 2 tsp chicken stock paste or powder; 30 g oil (For cooking the prawn heads)

Imported by John Tan on SeeMeCook

A saucy Singapore-style noodle dish made with yellow Hokkien noodles, beehoon, pork belly, squid, prawns, fish cake, bean sprouts, and eggs. The prawn-head stock is enriched with belachan, soy sauce, and aromatics, then absorbed by the noodles while they rest.

6 servings75 minSoutheast Asian

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Ingredients

100 g pork belly (Blanched and sliced)
1 squid (Medium; cleaned and thinly sliced)
500 g prawns (Peeled; reserve the heads for the stock)
200 g fish cake (Sliced)
100 g thick beehoon (Soaked in water to soften)
250 g yellow Hokkien noodles (Add boiling water, drain, and place in the Thermoserver)
50 g Chinese chives (For topping)
140 g bean sprouts (Washed)
3 eggs (Beaten)
3 shallots
4 cloves garlic (The source lists “4 cloves cloves”)
30 g belachan (Thinly sliced; fermented prawn paste)
600 ml water (For the stock)
1 pinch white pepper (Or season to taste)
2 tsp white sugar
2 tsp light soy sauce (The method states 2 tablespoons, while the ingredient list states 2 teaspoons)
2 tsp chicken stock paste or powder
30 g oil (For cooking the prawn heads)

Steps

1
Soak the beehoon in water in a bowl until softened.
2
Add boiling water to the yellow Hokkien noodles. Drain them using the Varoma and place the noodles in a Thermoserver.
3
Place the shallots and garlic in the Thermomix bowl and chop for 5 seconds on speed 5. Scrape down the sides of the bowl.
4
Add the oil and reserved prawn heads. Cook for 12 minutes at Varoma temperature on the Gentle Stir setting.
5
Add the water, white pepper, sugar, soy sauce, chicken stock paste or powder, and sliced belachan. Cook for 10 minutes at Varoma temperature on the Gentle Stir setting.
6
Taste the stock and season accordingly.
7
Add the blanched sliced pork belly, cleaned thinly sliced squid, and peeled prawns. Cook for 3 minutes at Varoma temperature, using reverse rotation and the Gentle Stir setting.
8
Add the washed bean sprouts. While the mixture cooks, slowly stream in the beaten eggs. Continue cooking for 3 minutes at Varoma temperature, using reverse rotation and the Gentle Stir setting.
9
Add the softened beehoon and cook for 2 minutes at Varoma temperature, using the Gentle Stir setting and reverse rotation.
10
Pour the contents of the bowl into the Thermoserver and stir well. Top with the Chinese chives.
11
Cover and leave for 15 minutes before serving so the noodles can absorb the stock.

Notes

Belachan is a block of fermented prawn paste available from Asian grocers. The noodles will be very wet and saucy immediately after cooking; cover them in the Thermoserver or a heated pan for at least 15 minutes so they absorb the stock. The author suggests serving on banana leaves with sambal, a lime wedge, and pork lard bits if available. The source contains a soy sauce discrepancy: the ingredient list says 2 teaspoons, while the preparation says 2 tablespoons; verify the preferred amount before cooking.