Hubba requested Singapore-style Hokkien Mee again!
And this time round, I am more confident of recording down what I am doing. At least I can cook and quickly take my SLR for a quick shoot. I am glad the 'standard' is still there and Hubba says it is really getting better! I actually think Hokkien Mee is actually quite easy when you get the hang of doing it!
1st time : Singapore-style Hokkien Mee2nd time : Hokkien Mee 2 Days 4 Meals!
So this is officially my try, and I just want to make sure 'MY' standard is there!
Ingredient for Soup Base : Dried Squid (3pcs), Prawn Shell (12pcs), 1 slab of Pork Belly, a handful of dried Anchovies, Prawns and 1.5litre of Water.
Heavily loaded with Pictures; enter at OWN RISK!
But so worth while hahaha ...
The main ingredient which gives the 'seafood' taste in Hk Mee; Dried Squid and Achovies!
Prawn shells IMPORTANT!
I just threw in the whole piece of Pork Belly and sliced it after the broth!
All done and set aside to prepare the ACTUAL COOKING of the MEE!
Ingredients : 2 type of mee, diced Garlic (1 bulb for 2x), sliced Pork belly, blanched prawns, eggs and Squid.
Seasoning : Fish sauce, Sugar and salt.
Everything prep and set aside!
Sliced Pork belly as thin as possible.
I have a bowl for measurement of the mee, for 2 pax.
Scrambled 3 eggs and set aside.
Heat wok, add oil and saute garlic.
When the garlic starts to brown a little add in Pork belly and Squid.
When the squid is almost cooked, add in scrambled egg and noodle and stir fry them making sure they are evenly mix. Add in seasoning according to taste; roughly about 1 tbsp of fish sauce, 1tbsp of sugar and a dash of salt.
Add broth to about 1/3 of noodle.
Lower heat and braised the noodle in the broth prepared.
I open lid a few times to stir the noodles just incase some part of the noodle get burnt!
Braised until the broth is absorbed by the noodle!
Dish up and served IMMEDIATELY!
OK, I am like 99% sure that I am able to replicate this dish anytime!
I think I still have to cook at least 2 more meals of HK mee before finishing the noodles!