Hokkien Mee Recipe #1
My well-used recipe - always requested during family gathering.
Fresh prawns - boil till just turned red - don’t worry if a little uncooked. Peel heads and shells, separate and put both aside. Leave the stock boiling
Streaky pork - rub with salt generously, best left overnight. Throw in piece of streaky pork into stock, until just cooked, again don’t worry if a little uncooked. Cut to small slices. Leave aside.
Take a piece of belacan (about size of 2 sugar cubes), grill until smoky, break up belacan to powder. Heat up wok, add garlic to oil. Do not brown too much otherwise it turns bitter. Thrown belacan powder, prawn heads and shells into work, fry till shells and heads are dry and crispy. Sometime I pound the crispy heads and shells, sometimes I put into blender, then pour in the stock used for boiling prawns and pork. Boil for half an hour until all taste from prawns heads and shells are extracted. Add salt and fish sauce to taste. Remove and throw away the shells, keep stock aside.
Heat oil with plenty of chopped garlic (I like), throw in yellow noodle and thick beehoon, fry thoroughly. Add stock and cover for 3 minutes. Add more stock if neccesary. Add in a few beaten eggs. Add prawns and pork. Lastly add bean sprout. Fry until right liquid consistency and starchiness. Serve with belacan chili and squeezed lime juice.
You don’t even need any MSG, believe me, it’s that good. And it taste authentic, simply because it is. My reverse engineering.