Fried Hokkien Prawn Mee

Visitors to South East Asia, especially to Singapore and several Malaysian cities may have detected or simply tried using Hokkien Mee at some area Chinese foods stalls. You can find two types of Hokkien Mee. One form is cooked making use of dim soy sauce. It looks soaked and is much more like a stew. This sort is fairly normally witnessed in Malaysia. From time to time, it can be erroneously termed "Fried" Hokkien Mee. So be mindful what you are buying. Observe what people today are taking in just before you order.

The other type is cooked employing gentle soy sauce and seems dry. Typical consensus seems to point which the dry variety is exclusive to Singapore. Extra specifically, it is identified as Fried Hokkien Prawn Mee.

Hokkien Mee and Rice Noodle.

Hokkien Mee is a sort of ready-cooked yellow wheat noodle originating from Fujian province in Southern China. The Singapore model requires the use of some thin rice noodle (Bee Hoon/ Mai Fun/ Mi Fen) alongside one another along with the Hokkien Mee. Inspire frying of rice noodle increases ‘wok hei’- the aroma that comes with searing of food (inside of a wok). Hokkien mee is on it’s own rather fragrant, a result of the inclusion of eggs throughout its make. On the other hand, since it is produced of wheat, it really is much less very easy to be digested, in comparison with rice noodle. For these causes, preparing is finished using about equivalent proportions of the two noodles. The application of lard is vital to provide out the full flavour of the noodles.

Condiments.

The noodles is taken jointly with a few sambal belacan chilli and lime. They are offered as condiments and positioned on a person side in the plate. The little Calamansi lime is cut at a person conclude. Lime juice is squeezed out onto a spoon given, though the seeds, which flavor bitter, are trapped inside the spoon. The modest volume of lime juice is then disperse evenly about the plate of noodles. Lime juice can relief the oily emotion of Hokkien Mee.

Sambal belacan.

Sambal belacan is constructed from new chilli pounded with belacan inside of a mortar, with sugar and salt extra. Belacan is often a style of fermented shrimp paste well-liked among the Malay persons in South East Asia. It really is created from tiny shrimps fermented in brine. It arrives within the sort of a dried cake. Producing sambal belacan is tedious.

Nowadays it is actually attainable to buy tiny amounts of all set made sambal belacan from sundry merchandise stalls or from supermarkets. It possibly arrives inside the form of a little cup-sized glass bottle or in a tiny packet. Tee po dust is dried and barbecued turbot (flatfish) pounded by a pestle in a very mortar, right until it truly is pulverized.

Preparation

Soak the dry rice noodle in a pot of hot drinking water for approximately 15 minutes, right until it becomes springy and pliable. Slightly oil may very well be additional to prevent sticking. Pour the pot of noodle right into a colander. Set it aside and permit to dry.

Peel from the pores and skin from the squids, blanch in sizzling h2o and cut into ring-shaped parts.

Remove the head and shell of the prawn. Blanch the prawns in incredibly hot h2o. Clear away prawns from water and set aside.

Using a large Chinese cleaver, slap the back again conclude of your blade well around the garlic and take away the peels. Chop garlic into items.

Cut the onions into parts.

Cut parts of pork into strips and excite fry until crispy. The pork made use of should consist of some levels of fat.

Ingredients for inventory preparing.

Prawn shell and heads, 300 g.
Garlic, 3 cloves, minced.
Oil, 4 Tbs.
Water, three cups.
Black pepper, 1 tsp.
Salt, 1/2 tsp.
Fish sauce, to flavor.

Instructions:

Stock is comprised of prawn shell and prawn heads. Warmth up the skillet and include oil. When oil will get scorching and starts sizzling, include minced garlic and stir fry right until aromatic. Add prawn shell and rouse fry right up until its shade turns pink and smells aromatic. Add some salt, fish sauce and pepper. Incorporate drinking water just after one moment. Provide to a boil and permit to simmer for five minutes. Flip off high temperature and pour contents right into a colander sitting down over a selection bowl. Discard prawns shell and heads.

Ingredients for Fried Hokkien Prawn Mee (provide 2)

Oil/ Lard, 5 Tsp.
Garlic, minced, four cloves.
Egg, beaten, two.
Wheat noodle (Hokkien mee), 100g.
Rice noodle (Bee Hoon), 150g.
Prawn stock (shrimp stock), four ladle entire.
Pork, sauteed, 50g.
Prawn, pre-boiled, 6 medium sized.
Squid rings, pre-boiled, 8 rings.
Fish cakes, sliced, 6 pcs.
Beansprout, 50g.
Spring onions, two stalks minimize into 5 cm size.
Calamansi lime, slash at a person conclude, two nos.
Sambal belacan, two nos.
Light soy sauce, 1 Tbs.
Oyster sauce/ Hoi sin sauce, one Tbs.
Red chilli, sliced, 2 nos (optional).
Tee po dust, a sprinkle (optional).

Instructions:

Heat up the wok and oil, crack 2 eggs and rouse fry. Incorporate noodles. Continue to fry. Include one ladle of shrimp stock and fry till noodles is seared although not burned. Include yet another ladle of shrimp inventory. Deal with with lid and braise for approximately 20 seconds. Take away lid, include remaining ingredients. Press the noodles to 1 aspect with the wok. Increase garlic, enable it get seared and become fragrant, then blend with the noodles.

Wet noodles with shrimp inventory and carrying on with frying till it’s rather dry but not burned. Sprinkle some spring onions. Transfer on to plate. Provide with calamansi lime and sambal belacan. The noodles should really be taken whilst it is actually still heat.

When I used to be developing up,

takeaway cooked food utilised to generally be wrapped up in an "o-peh" leaf. An Opeh leaf is actually the frond with the Areca Palm tree. The Malays connect with it Upih Pokok Pinang. Even though it can be however piping scorching, the noddle is transferred through the wok onto a sizable Opeh leaf and wrapped up straight away. The excess fluid on the noodle gets infused with the dried Opeh for about ten minutes and bring the wok hei from the noodle into the maximum degree.

Nowadays, some pretentious stall operators like to area a redundant bit of Opeh leaf within the plate of noodles when serving. By some means, the predicted aroma of Opeh is no longer there.

Another usage of the Opeh is always to participate in a video game of sledge towing by youngsters throughout kampong days. One little one sits on and keep onto the big conclude on the frond, though yet another hold on to the smaller stop and tow it along. The Malays call this sport "tarek Upih" this means pulling the Opeh.

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