GPGT - i cook my own hokkien mee becoz jin dulan hawker raise price to $5 / $5.50 for small

[tobelightlight]

Vegetarian version ( can add eggs if you want)

https://web.yoripe.com/recipe/vegetarian-hokkien-prawn-mee

Ingredients​

2 Servings

yellow noodles1 packet
Water3 bowl
bean sprouts60 grams
garlic2 clove
chinese chives3 stalk
lime2
Light soy sauce1 tablespoon
Mushroom Seasoning Powder1 tablespoon
Vegetarian Prawn12 small
cooking oil1 tablespoon
red chili3
chilli padis4
Vegetarian Belacan30 grams
lime1

Steps​

• 1.
  Heat 1 tbsp oil in wok.
• 2.
  Add 2 garlic cloves and vegetarian prawn fried for 2min.
• 3.
  Pour in 3 small bowl water, 1 tbsp light soy sauce, 1 tbsp mushroom seasoning until it shimmer.
• 4.
  Put Yellow noodle, bean sprouts cook for 1 min.
• 5.
  Add chives, mix everything together and cover with lid to simmer/braise for 3 min.
• 6.
  Turn off the heat. Divide and portion to 2 serving plates.
• 7.
  Serve each plate with a cut lime and some sambal at the side.

 

[zhihau]

There's one on the ground floor of Golden Mile hawker centre, but the quantity is small.

The gravy is thick with lard, a welcome relief since about 80% of the stalls on the ground floor sell halal food.

That’s Hainan HKM, still $5 per plate?

Level 2 is that young chap You Fu HKM also not too bad.

 

[batman1]

The secret to tasty HKM is the prawn gravy.

 

[TerrexLee]

At north bridge rd food ctr. $4/5/8, cheap and very good.



.
View attachment 152287

.

looks like shit lah

 

[blackmondy]

The secret to tasty HKM is the prawn gravy.

Most important ingredient is this.
Even the worst Hokkien Mee can easily be redeemed with a good dose of 猪油炸.

 

[Touchy]

Yuan Hokkien Fried Prawn Mee is a popular stall selling fried hokkien mee. This plate of fried hokkien mee comes with prawns, sotong slices and pork belly slices wok fried in a mixture of yellow noodles and thick mee hoon with bean sprouts, spring onions and egg. A flavourful broth is then added and simmered.

The fried hokkien mee is the moist type, coming from the added broth. The noodles and mee hoon mixture is springy and flavourful. It has a nice savoury taste and a faint smokey note of wok hei.

The pork belly is soft and meaty with some fatty parts. The sotong slices is soft as well, and the prawns is quite decent too. On the sides are: a piece of green lime and a dollop of limey savoury tasting chilli paste.

This plate of fried hokkien mee is tasty and flavourful. Definitely a nice one.

https://the.fat.guide/singapore/eat/yuan-hokkien-fried-prawn-mee/
20 Ghim Moh Road Market & Food Centre

*Long Queue. It's really nice. You can ask to add xtra one egg lagi steady pom pee pee...!

View attachment 152291

This one looks damn old school pattern, must try sial.
Got add pork lard and where is the nearest MRT station?

 

[zhihau]

Most important ingredient is this.
Even the worst Hokkien Mee can easily be redeemed with a good dose of 猪油炸.

View attachment 152424

not true... the prawn stock needs to be solid...

 

[cowbellc]

last time was $3.50 in 2015 i think, then to $4 or $4.50, now its $5. and only miserable 2 prawns n microscopic sliced pork n sotong.

some people even said now small plate $5.50.

n eat a few mouth will finish.

so i cooked this, cost about $5 to $6 for ingredients in all. can feed me n both parents 3 people eat de.

i cooked it original way. from boiling prawns stock , but didnt use pork bone because dont have. so play cheat add chicken powder stock into it.
then fry it with cooking oil that was previously used to fry pork ribs so at least got a bit of the porky lard taste, with garlic.

then add 'jiu cai, noodles (i bought those on offer at SS, one packet around $1 to $2 + ), tau geh (one packet $0.80), the prawns broth n prawns, and crabstick (coz no sotong). didnt add sliced pork belly, lazy to prepare. forgot prawns cost how much, i think its $0.20 to $0.30 each. crabstick is one packet $2.40, this time i used a bit only. so the rest can use to make salad or sandwich.

also added 2 eggs. but should have fried the eggs in oil initially, set aside n then add in last. coz after adding eggs n stirring the eggs also lost inside noodles already.

for seasoning its just fish sauce, salt, pepper. no soy sauce, oyster sauce. the broth already have some salt n chicken powder seasoning already.

then eat with sambal chili (leftover from zhichar dinner, and lime (coz no calamansi lime))

taste wise so so, noodles not as soft as outside one, maybe i didnt use enough broth or water n make it wet enough. or simmer longer.

parents say taste wise ok, pass. of course not strong wok-hei or charred taste. and dont have enough porky lard taste.
anyway i used thick bee hoon, coz prefer it over thin bee hoon.

View attachment 152272

View attachment 152273

Wow looks delicious!

 

[cowbellc]

not true... the prawn stock needs to be solid...

Seriously i wonder how to make the good broth.

 

[zhihau]

Seriously i wonder how to make the good broth.

Prawn heads, prawn shells and prawn paste. Fry these three with shallot oil till the prawn heads are dry- must be dry before you add the pork bone stock.

You can thank me later.

 

[SBFNews]

Prawn heads, prawn shells and prawn paste. Fry these three with shallot oil till the prawn heads are dry- must be dry before you add the pork bone stock.

You can thank me later.

Can you open a stall and we all go buy from you. Please make some bakchang to sell too.

 

[A Singaporean]

Hawker centres are for our highly paid foreigners. Sinkies please fuck off ot stay at home.