Singapore Hokkien Mee

Assalamualaikum, selamat pagi dan selamat menjalankan tugas seharian.....kadang bila nak memulakan berblogging kita macam kelu gitu tak tau nak bercerita.....yang sebenarnya Nur bukan nya pandai nak berceloteh macam orang lain.....kalau ada topik baru lah boleh start engine....kalau tidak mati kutu gitu....hehe....

Okay pagi ini Nur nak tayang Singapore Hokkien Mee yang sangat sedapppp....pernah buat dulu gunakan resipi dari salah saorang warga di fotopage....sedap juga resipi itu tapi yang ini lagi power!!! Memang resipi ini boleh dijadikan resipi pusaka....hehe...kebetulan semalam semasa Nur berbelanja di NTUC, sempat Nur belek-belek bukumasak dan terjumpa juga resipi Singapore Hokkien Mee tapi tak dapat nak tengok ingredients dan cara-cara memasaknya sebab hubby dah tunggu pulak....hmmmm gigit jari. Kita kalau masuk NTUC Supermarket mesti nak angkut bukumasak, sampai kadang hubby geleng kepala...dah terlalu banyak bukumasak yang dibuat hiasan....hehe....

Resipi ini again from Curlybabe Ayu.Thank you Ayu for sharing this awesome recipe. Looking forward another good recipe from you....hehe!!

Singapore Hokkien Mee Recipe
Sources:-From http://rasamalaysia.com


Ingredients:
250g Yellow Noodle
250g White thick rice vermicelli-(Ayu used laksa noodles,)
400g Prawn
350g Squid (Sotong)
200g Pork Belly-(Ayu omit this ler replaced with chicken breast sliced)
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic

Seasoning:
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
salt & msg to taste


Method:

1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.(Ayu added the prawns, chicken & squids at this point)
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime. -(Ayu added the noodles last, so as not making the noodles turned soggy very fast)..

Sambal Chili Ayu version:-
3-5 tbsp chili paste
1 tbsp minced onion
1 tsp minced garlics
1-2 tsp belacan granules
salt & msg to taste

Saute the above till oil rises up the surface, add salt & msg. Ready.