Singapore Hokkien Mee

This is another menu that I usually saw my ex colleagues ate during lunch time..Hokkien Mee..didnt know that hokkien mee comes in various versions..this one is Singapore version..a mixture of yellow noodles & rice vermicelli ..a very bland looking noodles but very nice to me..the juicy taste of prawn stock & chicken made this dish a very satisfying lunch.Since the recipe recommended to go along with sambal chili & lime, and since I am those type of chili freak of course its a must for melah..but there is no recipe of what type of sambal chili that suits this dish..so I just came out with my own sambal ..

Bolehlah kan..this recipe  is definitely a keeper..thanks Shirley & rasamalaysia for sharing this..

Singapore Hokkien Mee Recipe
Sources:-From http://rasamalaysia.com
Ingredients:
250g Yellow Noodle
250g White thick rice vermicelli-(Ayu used laksa noodles,)
400g Prawn
350g Squid (Sotong)
200g Pork Belly-(Ayu omit this ler replaced with chicken breast sliced)
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic

Seasoning:
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
salt & msg to taste

Method:
1. Peel the prawn head.  In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.(Ayu added the prawns, chicken & squids at this point)
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime. -(Ayu added the noodles last, so as not making the noodles turned soggy very fast)..

Sambal Chili Ayu version:-
3-5 tbsp chili paste
1 tbsp minced onion
1 tsp minced garlics
1-2 tsp belacan granules
salt & msg to taste

Saute the above till oil rises up the surface, add salt & msg. Ready.