Tuesday, January 10, 2012

Hokkien Mee (Noodles) 福建麵

This post has special dedications. Firstly, to my dad, who loves Hokkien Mee and often hunting down the best Hokkien Mee in town. Secondly, to my friend and fellow foodie Hannah, without whom, there would have been many lonely lunches at Minato Sushi Bar in Baltimore. (And also for sharing the bulgogi her mom brought (or smuggled) all the way from Korea!)

It is with great regret that I can't present Hokkien Mee with fried lard, for this new world is a strange place where people eat McGangBangs (McChicken sandwich within a double cheeseburger - gross!) and think Asian foods are greasy. (I am not kidding! I have heard it once, twice and one time too many before.) Yeah, I have no idea what they're thinking... No, I can't find pork fat at my supermarket to fry into crispy lard pieces, but if you can find some, please, add it in Hokkien Mee and thank me later, while I continue looking for pork fat.

Ingredients (4 servings)
  • 1/2 lb dried fat bee hoon (vermicelli) [or in my case, I found it as Jiangxi Dried Noodle]
  • 1/2 lb dried yellow noodles [or egg noodles]
  • 2 tablespoons pork lard (with the crispy fat bits) (optional)
  • 2 tablespoons cooking oil + 1/2 tablespoon cooking oil
  • 6 cloves garlic, minced
  • 24 large shrimp, deheaded, deshelled, deveined and butterflied
  • 6 oz squid, cut into small pieces
  • 6 oz pork, cut into small strips
  • 2 eggs
  • 2 stalks green onions, greens only, cut into 2 inch strips
  • 12 oz mung bean sprouts
  • sambal belacan (optional)

Ingredients for Stock
  • Heads of 1 1/2 lb of prawns
  • 1 large shallot, quartered
  • 3 cloves garlic, smashed
  • 2 stalks green onions, whites only
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 6 cups water

  • At least 4 hours before cooking the noodles, prepare the prawn stock by adding all the ingredients for the stock in a large pot.
  • Bring the water to a boil, then cover and let simmer for two more hours.
  • After two hours, remove the lid, and let water evaporate until only half the liquid remains. This will take another hour or two.

  • Fill a large pot with water, and bring it to a boil. Add the dried fat bee hoon to the boiling water, and remove the noodles when it is half cooked. Do the same for the yellow noodles. Remove and set aside.
  • In a large frying pan, add 1/2 tablespoon of cooking oil and fry the squid, pork and shrimp until cooked. Remove, and set aside.

  • In the same frying pan, add 2 tablespoons of cooking oil and fry the minced garlic until fragrant and golden brown. Add the yellow noodles and fat bee hoon to the pan.
  • Add 1/2 cup prawn stock to the pan and fry the noodles until the noodles soak up this stock. Add stock 1/2 cup at a time until no more stock is absorbed or stock runs out.
  • Make a hole in the middle of the noodles, and crack two eggs into this hole. 
  • Fry the eggs until mostly cooked, then combine with the rest of the noodles.
  • When the egg is cooked, add the bean sprouts, green onions and the cooked pork, shrimp and squids to the pan.
  • Mix everything until evenly combined.
  • Serve with sambal belacan (if desired).

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