So far i onli had this dish 3 times in my life. The very 1st time was when i was 10 yrs old, dad met up with fis fren for dinner at a coffeeshop in tampines & i was there as well. My mind concept was tt hokkien is isnt supposed to be black in colour, i assumed tt hokkien mee is same as fried prawn noodles, tt's oso called hokkien mee. But never did i noe tt tis is actually malaysia style hokkien mee.
The 2nd time was sometimes last yr, i had a crave for dried stir fry stir & i bought fm a zhu chao stall near my office. Abit disappoint cuz its not as nice as i had previously.
Well, the 3rd encounter is great. Ate it in jb....well, maybe should eat fm the place where it orginated fm ba! ;p.
Ingredients;500g flat yellow noodles
5 leaves endives
50g beansprouts
I tbsp grind ti por
1 clove garlic, minced
I fishcake, sliced
1 squid
1 fillet lean meat, sliced
12 medium prawns
Crispy lard bits
Stock
Oil for frying
Pinch of salt & msg
Red chili slices
Sauce;
½ tbsp sugar
1 tbsp light soy sauce
1 tbsp oyster sauce
1½ tbsp thick soy sauce
Method;
-Wash & drain noodles.
-Remove shells & veins from prawns.
-Wash & clean squid, remove skin & cut into pieces.
-Cut some crosses on pieces of squid so that they curl up nicely when cooked.
-Cut leaves of endives into 3cm length, stems into 1cm.
-Prepare crispy lard bits by frying pig fats in oil till brown & crispy, drained.
-Leaving 2 tbsp oil in the wok, fry garlic till fragrant.
-Add stems of endives, fry for a min, followed by leaves & beansprouts. Fry for another 2 mins, remove, set aside for later use.
-Fry lean meat, squid & prawns till 80% cooked, remove, set aside for later use.
-Adding 1 tbsp oil to the wok, fry noodles for a while, add grind ti por, salt & msg.
-Add stock, sauce & crispy lard bits, mix well.
-Return all the cooked ingredients to wok, cover & simmer for a min till gravy absorb.
-Serve with chilli slices.
-Enjoy!
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