Fried Hokkien Mee

Just the regular shrimp flavor
Just the regular shrimp flavor

And with a new travel, I bring home some good ideas for cooking when I do have the time. And this is one of the dishes I tried in Singapore, Hokkien Mee. Technically, it is just friend noodles. J But with the shrimp flavor adding a different kind of flair.

I read this recipe from Rasa Malaysia to get an idea on how to make it. I just know that it had a very shrimpy broth which I love, but a very light one, unlike the shrimp bisque which is cream and milk galore. But the thing is, i used noodles that I thought were good, hence my shots looks different from hers.

We also didn’t have whole shrimp. Instead, we had peeled shrimp with the heads cooked/disposed of already. So i had to figure out how to make this without those. And I did some things wrong too, that actually turned out right somehow. I never though I needed to partially cook or soak the noodle and ended up “frying” the dried noodles with some difficulty. I ended up adding the broth and some water earlier than planned. I think that gave it a stronger flavor of shrimp, which was an honest mistake. Good thing though that the noodles I got were resilient and didn’t become mushy with all the cooking.

One thing though was this noodle or pancit didn’t have any vegetables, which we are used to. So with this, I served some mixed vegetable tempura which was a hit 🙂

With the sambal and lemon on my plate
With the sambal and lemon on my plate

Hokkien Mee Recipe

water, about 5 cups
1 chicken broth cube
2 sachets bonito broth powder
1 kilo of shrimps, peeled and deveined
oil for sauteing
4 pieces garlic, minced
3 eggs
200 to 300 grams of egg misua
200 to 300 grams of vermicelli noodles
spring onion or onion leeks, optional
salt and pepper
sambal and lemon/lime/calamansi, for service

Boil the water and add the chicken and bonito flavorings. Dump in the shrimp once the water is boiling, then remove immediately once cooked. Set aside both broth and shrimp. Taste broth so you know how much to use of it later.

In a pan, put some oil and saute the garlic until fragrant and getting to the brown part, but not burnt. Add in the eggs and scramble continuously. Then add the dry noodles with the first third of the broth and enough water to make them soft, but not soaking soupily. Allow this broth to dry up and fry until it is dry. Again, do this with the second third of the broth, adding more water if needed. I then added the shrimp at this point and mixed it, while I allowed the noodles to dry up again. And then the final dump, I added the last third of the broth, enough water and prepared it for service.

This kind of noodles though will eventually soak up some of the liquid and it was hardly soupy after about 20 minutes. Moist, yes, but not the way I remember eating it. But a little of the sambal (bought from Indonesia) and lemon and mygad, it was really good.

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