Whenever I go to the hawker center, fried hokkien mee is a dish I always order, regardless of how long the line is. I’m sure the hawker uses pork fat but when I learned to make this dish as a college student in the U.S., I used vegetable oil instead. Needless to say, it didn’t taste the same but was a good substitute!
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 200g pork belly or shoulder, cut into thin slices
- 200g prawns, peeled and deveined
- 2 medium squid, cleaned and cut into rings
- 1 teaspoon fish sauce
- White pepper
- 200g fresh yellow Hokkien egg noodles, soaked in hot water to soften and remove access oil
- 200g beehoon (rice noodles), soaked in hot water to soften, drained and cut into shorter lengths
- 500ml (2 cups) chicken stock
- 300g bean sprouts
- 4 fishcakes, sliced
- 1 small bunch Chinese chives, cut into short lengths
- Fried shallots for garnish
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