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Spiced Hokkien Noodles With Shrimps

Spiced Hokkien Noodles With Shrimps

For quite sometime I wanted to treat myself with the comfort food my hometown -Hokkien Mee but the time never permit me to prepare them at home. I was able to get hold of fresh Hokkien Mee at the Asian Store and decided to have them for dinner. It was very good and delicious and hope all will find the dish as comfortable as my family did..enjoy...

Source: Wikipedia
Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian Province in southeastern China.There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee. Hokkien hae mee (Hokkien prawn noodles) is commonly served in Penang and Singapore while Hokkien char mee (Hokkien fried noodles) is commonly served in Kuala Lumpur and the Klang Valley. The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建蝦麺) is served in Penang (with a variant served in Singapore known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken.Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal. In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy.

Serving Size: 4

1/2 packet of Hokkien Mee (found in most Asian Stores) or any kind of noodles of your preference.
1 cup jumbo shrimps
1/4 cup chopped tofu
1 bunch boy choy chopped
1/4 cup sliced mushrooms of your choice
2 eggs fried and shredded
3 garlic clove minced finely
1 small onion sliced
1/2tsp ginger paste
1/2tsp cumin powder
1/4tsp clove powder- or just grind 5 cloves roasted in oil
1/4tsp cinnamon powder
1tsp chilli powder
1tbsp rice wine
1tbsp sesame oil
1/2tsp crushed peppercorns
1tbsp tomato ketchup
1/2tsp of dark and light soy sauce each
salt to taste
finely chopped spring onions and coriander leaves

Preparation Methods:
Boil the Hokkien Mee until the no more oils are seen. Drain under cold water and keep aside. Heat a heavy bottom wok with 2tbsp olive oil and the sesame oil. Once heated add the minced garlic,ginger paste and the chopped onions. As the onions turned slightly brown ad the shrimps with a little salt. Fry until the shrimps curled up and turns pink-add all the vegetables and stir- fry for 5 minutes.Once the veggies are tender add all the spice powder and fry till the raw smells are removed. Finally added the Hokkien Mee and eggs-combine well. Add some hot water if you find the noodles too dry. Adjust the level of salt and remove from flame. Transfer to a serving platter garnished with chopped spring onions and coriander leaves.

If you are a vegetarian just omit the shrimps and add your favourite veggies to the dish. It will be as tasty as above too.


Sanghi said…
Mmm yummy yummy version of shrimp noodles!
Praveen R. said…
thats interesting - were u from malaysia previously?
@Praveen R
No dear I'm from S'pore actually..thanks for the comment Sanghi..ur blog is good too

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