Saturday, March 2, 2013

Hokkien Fried Noodle, Penang-Style

This is a fairly easy and tasty recipe i copied from Y3K Recipes (美厨食谱) - Issue 65 (Mar-Apr 2012), after reading it at the Singapore National Library.

Whilst trying my hands on my first Hokkien Mee, i was also clearing some instant Udon noodles and Kurobuta pork belly from the storage. The recipe turned out quite well. Even Dad came into the kitchen, jesting, "Prawn Noodles? You can fry Prawn Mee, sure?"

There was a strong whiff of prawns partly because i had taken a step further to boil the prawn heads in the 550ml of water before using it on the noodles. Come next time, i would love to repeat this step.

360g yellow noodles
3 pips garlic (chopped)
60g shallots (sliced)
100g prawns (shelled, deveined)
30g lean pork (sliced)
100g romain lettuce or sawi
550ml water

2 teaspoons soy sauce
1 tablespoons oyster sauce
1 teaspoon dark soy sauce
Little ready sole fish powder (pre-packed)

Heat up oil in a wok, deep-fry shallots till crispy. Remove, drain off half-amount of oil, reserve the other half-amount in the wok.

Saute garlic, add pork slices and prawns fry till change colour. Add in noodle, water and seasoning. Fry well, cover wok for 10 mins to braise noodles.

Uncover, add in romain lettuce, turn off heat. Dish up, sprinkle fried shallots over, serve with a sambal/ or cut chilli as a side condiment.

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