Hokkien Mee Recipe

Make the stock by frying 50 to 60 prawn heads in a wok with some oil. Fry until you get a nice aroma and the prawn heads turn bright red.

Transfer the prawn heads and the accompanying oil into a slow cooker. You may wish to add a handful of ikan bilis as well. Fill the slow cooker with hot water and let it slow cook for 6 hours.

After 6 hours, strain the stock and add 8 ladles of the prawn stock to a pot. Bring the stock to a boil. Add a slab of 100g pork belly and braise for 15 minutes. Remove the pork belly from the pot after 15 minutes.

Next, blanch 6 peeled and deveined prawns and 1 whole squid in the same prawn stock for 1 minute. Remove prawns and squid after blanching. Slice the pork belly and squid into thin slices.

In a wok, add 1 tbsp of lard oil and a handful of crispy lard. Fry for a few minutes until the lard is golden crispy. Remove the crispy lard but continue to cook with the same wok with the aromatic lard oil. 

Quickly scramble 2 eggs in the wok of lard oil until they are just about to be set. Add bean sprouts, bee hoon and yellow noodles and stir to mix with the eggs. 

Add 3 ladles of the prawn stock and keep stirring. Add 2 tsp of light soya sauce. Cover the wok with a lid for about 30 seconds to let it braise. Open the lid and push the noodles one side.

Add 4 cloves of chopped garlic and mix well with the noodles. Add another 4 to 5 ladles of prawn stock. Cover the wok again for another 30 to 45 seconds to allow the noodles to absorb the stock.

After braising and the noodles have absorbed most of the liquid, starch will be extracted from the noodles to give the noodles a creamy texture.

Remove the lid and lower the flame. Add the prawns, pork belly and squid. Add Sarawak white pepper and add 1 tsp of lard oil.

Give one final mix and toss as it will emulsify the lard oil into an even creamier and glossy finish. Pour the noodles onto a plate and sprinkle the crispy lard on top. Add a lime that has been halves and sambal and it is done.

If done correctly, your kitchen will smell just like an authentic Hokkien Mee hawker stall. And it will taste delicious too.

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