福建炒面做法

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Hokkien mee, also known as prawn mee or satay mee, is a beloved hawker center staple in Singapore. This flavorful noodle dish is a symphony of textures and tastes, combining thick yellow noodles, juicy prawns, a rich and smoky broth, and a touch of fiery sambal.

This recipe will guide you through creating an authentic-tasting Hokkien mee at home, capturing the essence of this iconic Singaporean dish.

Quick & Easy KL Hokkien Mee
Quick & Easy KL Hokkien Mee

Ingredients:

For the Broth:

1.5 kg chicken wings, bone-in

  • 1.5 liters water
  • 500 g pork bones (optional, for extra richness)
  • 1 large dried cuttlefish, soaked for 30 minutes
  • 20 dried shrimps
  • 4 cloves garlic, smashed
  • 1 thumb ginger, peeled and sliced
  • 2 shallots, peeled and thinly sliced
  • 2 tbsp whole white peppercorns
  • 1 tbsp coriander seeds

  • For the Noodles and Toppings:

    400 g yellow noodles (fresh or dried)

  • 300 g prawns (shelled and deveined)
  • 100 g squid, sliced
  • 100 g fishcake, sliced
  • 100 g kang kong (water spinach), trimmed and washed
  • 100 g bean sprouts
  • 1 egg, beaten
  • 1 lime, cut into wedges
  • Fried shallots, for garnish
  • Sambal chili paste, for garnish (optional)
  • Calamansi limes (optional)

  • Directions:

    1. Prepare the Broth:

    1. Rinse the chicken wings and pork bones (if using). Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any scum that rises to the surface.

    2. While the broth simmers, soak the dried cuttlefish in hot water for 30 minutes. Rinse the dried shrimps.

    3. After an hour, add the soaked cuttlefish, dried shrimps, garlic, ginger, shallots, white peppercorns, and coriander seeds to the pot. Simmer for another 30 minutes to allow the flavors to infuse.

    4. Strain the broth into a clean pot, discarding the solids. Set the broth aside.

    2. Cook the Noodles and Prepare the Toppings:

    1. Bring a pot of water to a boil. If using fresh noodles, cook them according to package instructions. For dried noodles, cook them until al dente, following the package directions. Drain and rinse with cold water to stop the cooking process.

    2. Heat a separate wok or frying pan with a drizzle of oil. Scramble the egg and set aside.

    3. In the same wok, add another drizzle of oil and cook the prawns for 1-2 minutes until pink and opaque. Remove and set aside.

    4. Add a little more oil to the wok and cook the squid and fishcake slices for another minute. Set aside.

    5. Blanch the kang kong (water spinach) in boiling water for 30 seconds, then remove and plunge into cold water to retain its vibrant green color. Drain and set aside.

    6. Briefly blanch the bean sprouts in the same boiling water used for the kang kong. Drain and set aside.

    3. Assemble the Hokkien Mee:

    1. Reheat the broth to a simmer.

    2. In a serving bowl, combine a portion of cooked noodles, prawns, squid, fishcake, kang kong, and bean sprouts.

    3. Pour the hot broth over the noodles and ingredients. Top with a spoonful of scrambled egg and fried shallots.

    4. Squeeze a wedge of lime over the dish for a refreshing touch.

    5. Serve immediately with sambal chili paste on the side, allowing diners to adjust the spice level to their preference. You can also offer calamansi limes for an additional citrusy zing.

    Nutrition Facts (Per Serving):

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Calories: 500-600 kcal

  • Protein: 30-40g
  • Fat: 20-30g
  • Carbohydrates: 50-60g

  • Conclusion:

    Hokkien mee is a delicious and satisfying noodle dish that embodies the rich cultural tapestry of Singapore. With its combination of fresh seafood, springy noodles, and a flavorful broth, it’s no wonder this dish has captured the hearts (and stomachs) of people around the world.