hokkien prawn mee

This dish ranks as one of all-time favorite foods in Singapore (and is perhaps the most-often enjoyed noodle dish) and is so-named because a majority of Singapore's Chinese population can claim Hokkien ancestry. Similarly, Hokkien noodles are robust rather than refined (as any Singaporean will proudly admit ... and as the Hokkien language itself also illustrates); there isn't much that is subtle about this popular food. If you can't make your own stock, prepare an extra-rich stock instead by boiling down (reducing) a combination of 3 Cups of commercially-made chicken & beef stock to 1-1/2 Cups of recipe stock.

Makes 2 servings

STOCK
2 lbs Chicken bones
2 lbs Pork (or beef) bones
3 inches Fresh ginger, crushed
3 Garlic cloves, crushed but not minced
6 Cups Water
 
1/3 Cup Peanut oil
1-1/2 tsp Minced garlic
1-1/2 oz Red snapper filet, sliced
2-1/2 oz Shrimp, shelled and deveined
1 Small squid, cleaned and sliced
2-1/2 oz Pork, sliced
5 oz Vermacelli or fresh yellow noodles
1-1/2 oz Dried rice vermacelli (beehoon
2-3 leaves Chinese mustard greens, cut in 1/4-inch lengths
2 leaves Chinese white cabbage, sliced
2 Tbs Soy sauce
1/2 tsp Ground white pepper
1 tsp Sesame oil
1 Egg, lightly beaten
Fresh coriander and shredded carrot for garnishing

STOCK PREPARTION: First, blanch the bones for several minutes. Drain. Then bring 6 Cups of water to a boil; drop in the blanched bones, ginger and garlic. Simmer, uncovered, over very low heat for two hours, or until stock is reduced to 1-1/2 Cups. Drain and set stock aside.

NOODLE PREPARATION: Heat oil in wok over very high heat. Sauté the minced garlic for a few seconds. Add in the fish, shrimp, squid and pork. Stir-fy over high heat for 1 minute. Pour in 1-1/2 Cups stock; simmer for 2 minutes.

Add the mustard greens, cabbage, soy sauce, pepper and sesame oil to the wok, then add the noodles. Stir together until all ingredients are thoroughly combined. Pour in the beaten egg; cook until set.

Remove the noodles to a serving dish, and garnish with fresh coriander and shredded carrots. Top with sambal blachan and sliced lime.

This meal can be served by itself as a lunch, or as part of a supper.