Joined: 20 Jul 2004
|Posted: Fri Jun 06, 2008 6:51 pm Post subject: Halal Fried Hokkien Mee(rec n pic)
|I didn't create this dish on purpose..only that I forgotten about the slab of pork belly I had in the freezer. And I thought I have missed out something here. In the end I had to improvise and re-create this hawker favourite that proved to be such a great dish now..! minus the pork and lard oil.
Family loved it and never realised that I didn't have pork too
Serves 6 persons
500g grey prawns
200g fresh green mustard leaves(or Chye sim)
100g bean sprouts
5 large squids
2 long fish cakes, sliced thinly
300g yellow noodles
300g thick bee hoon
400ml of water
3 tbsp fish sauce
1 tbsp sugar
1 tsp salt
1 clove of garlic, chopped finely
6 small limes
1. Peel prawns leaving the tail behind. Set aside.
2. Put the prawn shells, heads in a large pot with the water and boil for 30 mins. Strain and discard shells. Add fish sauce, sugar, salt into the prawn stock to cook. You should have about 200ml to 250ml of rich prawn stock.
3. Heat up wok with 2 tbsp of cooking oil and saute garlic till fragrant.
4. Add prawns, squids, fish cakes and stir fry quickly over high heat till cooked.
5. Pour in prawn stock and leave it to boil for a while
6. Add noodles, and green veggy to cook.
7. Stir to disperse the noodles.
8. Lastly add bean sprouts to cook.
9. Cook till soup dries up and is soaked into the noodles.
10. Dish out and serve immediately with squeeze of small green lime with sambal paste.
Makes 100g of Sambal sauce
Sambal paste:blend into a smooth paste
50g dried chilli
8 pcs of shallots(small red onions)
5 cloves of garlic
50g dried shrimps
2 tbsp sugar
juice from 1 large green lime
Method for sambal paste
1. Heat up the wok with 100ml of corn oil.
2. Add sambal paste to fry over medium heat for 30 minutes.
3. Turn off heat, serve as needed.
4. Can be kept in the fridge for 2 weeks in an air tight glass jar
5. Or kept in the freezer for longer periods.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1