Step-by-step guide to cook Singapore Hokkien Mee at home

Hokkien mee.  Every Singaporean will be familiar with this home grown hawker dish. Best eaten in a hot sweltering hawker centre, the good ones will leave you wanting more. This is today's dinner challenge from the FAMILY.  I heard the key to a great tasting Hokkien Mee is the prawn broth and that is really the case.

Ingredients (serves 7)

•  400g Fresh yellow noodles (I used spaghetti because the noodles needed to cook quite a bit in the broth and I did not want to end up with soggy noodles)
• 350g thick rie vermicelli
• 450g whole prawns (peeled with heads, tails, shells set aside for the broth)
• 350g squid (I didn't use any today because our nearby Fairprice was out of of fresh ones)
• 250g pork belly sliced thinly
  
• 1 pack of fish cake slice thinly
• 50g spring onions/chives cut into 3 cm strips
• 1000ml chicken stock (I used my homemade chicken stock paste to make this)
• 3-4 eggs
• 3 chopped garlic and 3 chopped shallots
• Fish sauce, pepper, sesame oil to taste
• Cooking oil
• Sambal tomato chilli (bright red sambal chilli) - check out my homemade sambal chilli recipe
• Small green limes

Directions <Thermomix directions>

• Saute the prawn heads and shells in about 15ml of cooking oil until fragrant <stir/reverse/5min/varoma>
• Add chicken stock to the prawn shells to make the prawn broth. Stir and crush the prawn heads and shells
• Cook the broth for about 40-60min <stir/40min/90 degree>
• Scald the pork belly, squid and prawns briefly 
• In your wok, add about 15ml of cooking oil to scramble the eggs and set aside
• Saute the garlic and shallots until fragrant, add noodles and vermicelli in high heat
• Add eggs, and 1/3 prawn broth and season with fish sauce, dash of pepper and sesame oil
• When the sauce looks dry, add some more broth, add cover to braise the noodles on low/medium heat for about 10 minutes
• Finally add in the fish cake slices, squids, pork slices, prawns, spring onion, and the remaining broth and stir fry
• Serve with green limes and sambal chilli