It's been awhile I have been wanting to try out cooking my very own hokkien mee instead of getting it from the banquet. Finally I have managed to do last night for family dinner and I guess its a success. Unfortunately, there's no sambal chili to go along but instead I had it very few slices of cili padi for the kick. Well let's move on to the recipe...
Stock
handful ikan bilis
2-3 cloves of garlic - chopped1-2 slices of garlic
prawns head - more the better
Put all of them in a pot and boil them in a medium heat. Longer the better to get all the essence from the ikan bilis and prawns. As the stock is boiling, skim off the formy on the surface to have clear stock. You can adjust the seasoning while making the stock.
Main ingredients:
2-3 cloves of garlic - chopped1-2 slices of garlic
prawns head - more the better
Put all of them in a pot and boil them in a medium heat. Longer the better to get all the essence from the ikan bilis and prawns. As the stock is boiling, skim off the formy on the surface to have clear stock. You can adjust the seasoning while making the stock.
Main ingredients:
Yellow mee
Laksa mee
Taugeh or chye sim aka sawi
prawn and squid - blanch them in the stock
fishcakes
2-3 eggs
Chopped garlic
Laksa mee
Taugeh or chye sim aka sawi
prawn and squid - blanch them in the stock
fishcakes
2-3 eggs
Chopped garlic
- In a wok with a little oil, fry the chopped garlic till its fragrant and brown.
- Then put in the noodles and stock, let them cook for few mins.
- Put in the blanched prawn, squid and fishcakes plus the stock again. Let it cook it for a while. Finally put in the eggs and stir it quickly. How wet or dry you wan it be, you can adjust with the stock.
- Dish out while it hot with spring onions or fried shallots, sambal of your choice and a calamansi on the side.
Happy trying : )
- Yours truly-
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