Nonetheless I will try cooking it at home cos it will be cheaper and well I can add as much "liao" (ingredients) as I like and most importantly I can control the oiliness of the dish.
At the hawker stall, its all about pork lard (猪油渣). I admit it does make any dish more fragrant and taste nicer. Mr W never ever eats fatty meats. As for me, I wont mind a nice roasted pork belly "Siu Yok". Oops...but its once in a blue moon chance to eat such. And cos Mr W doesn't eat fatty meat, I can't cook "Siu Yok" at home.
Well I have strayed from the main topic - Hokkien Mee. It is easy to prepare except the step of making prawn & pork stock.
Ingredients
Prawns
Pork Belly
5 cups/1 litre water
5 to 7 cloves of Garlic
3 Eggs
Yellow noodle (approx 300g)
Thick bee hoon (approx 200g)
Chives (Koo Chye)
Bean Sprouts
Light Soy Sauce, to taste
Preparation
Prawn & Pork Stock
1. First use salt to rub over the pork belly especially the skin and wash off. Set aside.
2. If it is shelled prawns, peel off the shells and heads. Give these heads and shells a rinse. Set aside.
*If you have prawn shells in the fridge which I do. I usually keep all the prawn shells and freeze them. So in time like this, I will just thaw them to make prawn stock.
3. Parboil the pork belly.
*Some likes to add a few slices of ginger in to parboil but I didn't.
4. In a stock pot, place the prawn shells. Under low fire, dry stir fry the prawn till fragrant. Once fragrant, add the pork belly and the water. Bring it to a boil.
5. Lower the fire to simmer the stock. This should take about an hour.
6. Discard the prawn head and shells.
7. Remove the pork belly and slice off the skin and fats at the top. Keep the fats portion (which is directly below the skin). Discard the skin and set aside the fats.
8. Strain the stock and you should get around 2 cups of stock.
Ingredients
1. Devein and clean the prawns.
2. Clean the squids and slice the squid.
3. Finely chopped/minced garlic.
4. Beat the eggs.
5. Clean the chives and cut them about 2.5inches.
6. Pluck the ends of the bean sprouts. *I keep the head on.
7. Blanch the yellow noodles and thick beehoon separately.
I soaked and rinsed the yellow noodles for a few times to remove the "kee" smell.
8. Bringing the stock to a simmer, cook the squids and deveined prawns. Once they turn opaque, remove from the stock. Set aside.
9. Slice the meaty part of the pork belly. Set aside.
Method
1. Using 2 tbsp cooking oil, add in the sliced fats from the pork belly. Allow it to fry till golden brown or a little charred. Remove and discard it.
2. Add in another 2 tbsp cooking oil, heat it up, then add in the minced garlic. Stir fry till fragrant which should take abou1 to 2 minutes.
3. Add in the beaten eggs. Stir and allow the eggs to cook for a few minutes, stir and break the eggs into pieces.
4. Add in the yellow noodles, give it a few stir.
5. Add in the thick bee hoon, stir it in.
6. Make sure to mix the yellow noodle and thick beehoon. Add in the bean sprouts. Give it a few stir.
7. Add a cup of the stock that was prepared. Give the noodles a good stir, push and flip. Add more stock till you are left with 1 cup or less. Again, a few push and stir, cover it with the lid and allow it to simmer for a few mintues.
8. Open the lid, add in the prawns and squid. A dew stir and push motion to get the prawn and squid into the noodle and stock.
9. Add in the remaining stock and the chives. Cover the lid to let it simmer.
10. Do a taste test. If you find it not salty to your liking, you may add the light soy sauce. I added about 1.5 to 2 tbsp of soy sauce.
12. Do check in as most of the ingredients are fully cooked. Once the stock is almost absord into the noodles. Turn off the heat and plate up.
Serve it with sambal chili and small lime.
Its delicious! Trust me. Mr W approves.
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