Tuesday, 31 December 2013

Hokkien Prawn Noodle




A prosperous new year to one and all.  May this coming 2014 bring us more joy and blessings, and may our unfinished businesses from the past year(s)  be accomplished.  A few more hours to go and its 2014.  We are excited as everyone else as we are positively looking forward a brighter future.  

Today is also my favorite niece's birthday.  Happy birthday Richie girl! Wishing you all the best in life and may you grow to be smart, responsible, and resilient.

By now, most Filipino household  all over the globe are preparing something special for their medya noche.  We are too.  Despite having tummy problems (don't ask what as it is complicated) we are preparing for a simple medya noche menu.  My husband will be cooking roasted duck for me.  He promised cook duck for me for weeks now and finally he's doing it and I can't wait.

What I am going to share with you is another Asian noodle recipe which you can make for your medya noche. Hokkien Prawn noodles is one of my favorite Singaporean noodle .  I used to order this noodle dish from hawkers and food courts in Singapore.  I've been trying to cook this noodle dish and this is so far the closest to the taste of the Hokkien prawn mee I had in Singapore.  You can see my previous Hokkien Prawn noodle recipes here Fried Hokkien Mee with Chicken and Pork and Hokkien Prawn Mee


This is the Hokkien Prawn Noodle I've cooked way back April this year.  I will try to cook this again in 2014.

    HOKKIEN PRAWN NOODLE


Ingredients :

Dry Egg noodles (I used UFC pancit canton) - 100 g
Bihon - 100 g

Shrimps - 15 pcs
Squid Rings - 20 pcs
Pork (fat and meat separated)   - 200 g.
Bean sprout - 3 handfuls
Eggs, 2 pcs
Garlic, minced - 4 cloves
Onions, diced - 1 medium
Green Onion leaves, chopped - 2 stalk
Knor shrimp cube - 4 pc
Black Pepper Powder
Low Sodium Salt - 3 tsp or to taste
Vegetable Oil - 2 tbsp
Water - 5 c
Water for cooking the noodles

Cooking Procedure :

1. Soak the bihon for at least 20 minutes.  Drain
Some brands take longer to soften so you need to check on them



2. Boil water and blanch the egg noodles for at least a minute. Rinse and drain.  Set aside.
3.  In a wok, place the vegetable oil and pork fat.  Pan fry the pork fat until it almost turned brown then add the pork meat.  Scoop out the pork and place in a plate.  

Making the stock:

4. In a pot, place a small amount of pork lard and heat it under medium fire.  Saute in it a small amount of garlic then the onions.
5.  Stir in the shrimps and squid rings. Simmer for a minute
6.  Pour the water and season with salt, knor shrimp cubes, and black pepper powder.  Bring to a boil.  Let simmer for a minute then scoop out the squids and set aside.  Continue to simmer for another 5 minutes.  The taste should be strong (shrimpy and salty)

Cooking the Noodles:

7. In the same wok, heat half of the lard under high fire.  Set aside the remaining half.  Beat in the eggs and stir.
8. Stir in the bihon and egg noodles.  Sear the noodles. The wok should be hot.
9.  Pour a cup of stock and let the noodles simmer in it while stirring continuously.
10.  Add more stock and the pork, shrimps, squid, and bean sprout.  Stir.
11.  Move the noodles to the side of the wok if you are using a big wok, otherwise use another pan.  Pour the remaining lard and saute in it the garlic until it almost turned brown.  Stir in the noodles.  Stir continuously.
12. Remove from fire. Add more stock before you serve then garnish with chopped green onions.

© myFresha-licious (31December2013)

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