Name: Hokkien Mee
Yield: Serves 3–4
Cuisine: China
Ingredients: Prawns (shrimps) 200 g (7 oz); Belly pork 100 g (3½ oz); Squid 1, medium; Sliced red chillies in light soy sauce as desired; Fresh Hokkien noodles 400 g (14⅓ oz); Chinese chives (ku cai) 10, cut into 4-cm (1½-in) lengths; Light soy sauce to taste; Sambal chilli as desired; Garlic 4 cloves, peeled and minced; Liquid lard or cooking oil 3 Tbsp; Bee hoon (dried fine vermicelli) 80 g (2⅘ oz); Lean pork 100 g (3½ oz); Calamansi limes 6–8, halved; Salt to taste; Eggs 2, beaten; Light pork or chicken stock or water 500 ml (16 fl oz / 2 cups); Crispy lard cubes as desired; Ground white pepper to taste; Bean sprouts 200 g (7 oz)

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Traditional Hokkien mee is made with flat yellow noodles. The Singaporean variation is made with round noodles, has a paler gravy based on a rich stock, and is served with sambal belacan. Known colloquially as Rochor mee, it was popularised by street hawkers in the Rochor Road area in the late 1800s and well into the 1970s. These days, many food stalls use fresh laksa bee hoon instead of thin dried bee hoon, which gives the dish a wetter texture.

Ingredients

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Ingredients

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