Hokkien Hae Mee

Hokkien Hae Mee Recipe from Singapore - Delicious Noodles with Prawns, Pork, and Vegetables

Region / culture: Singapore | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Hokkien Hae Mee is a popular noodle dish that originated from the Hokkien Chinese community in Southeast Asia. This dish is known for its flavorful prawn broth and a mix of ingredients such as prawns, pork, bean sprouts, and kangkong.

History

Hokkien Hae Mee has its roots in the Hokkien Chinese community in Malaysia and Singapore. The dish is a combination of Chinese and Malay flavors, with influences from both cultures. It is a beloved dish that is often enjoyed as a comforting and hearty meal.

Ingredients

egg noodles (oil noodles)
prawns
stock (either from pork ribs or other meat stock)
pork (whole piece)
bean sprouts
kangkong

Spice and Seasoning

soy sauce
salt
msg
star anise
block sugar
pepper (lots)
red chili
garlic
pork fat (cube and deep fried)

Garnish

fish cake (sliced) - no recipe here, so you have to buy it!
spring onion (chopped)
fried shallots (finely sliced shallots and fry in oil till fragrant)

Sauce

garlic (chopped)
chilies (chopped)
light soy sauce

How to prepare

Boil pork ribs to make stock.
Shell and clean prawns.
Crush and keep the shells for stock.
In a wok, fry pork fat until crispy.
Remove the pork fat and leave some oil in the wok.
Fry chopped garlic and chili until fragrant, then add prawn shells and fry briefly before adding the stock.
Boil the mixture for approximately 20 minutes.
Strain the stock and add the pork.
Once the pork is cooked, remove it from the stock and slice it.
Briefly cook the prawns in the stock and then remove them.
Season the stock with pepper, dark soy sauce, salt, sugar, and MSG.
In a separate pot of water, blanch bean sprouts and kangkong. Finally, add the noodles and cook them briefly before straining.
(Be careful not to overcook the noodles.)
Put all the ingredients in a bowl and pour the prawn soup over them.
Garnish with spring onions, fried shallots, fish cake, and serve with chopped chili and garlic in light soy sauce.

Variations

Add squid or fish cakes for a seafood twist.
Use chicken or beef instead of pork for a different flavor profile.
Add more vegetables such as cabbage or carrots for added nutrition.

Cooking Tips & Tricks

Make sure to use fresh prawns for the best flavor in the broth.

- Boil the pork ribs to make a flavorful stock for the soup.

- Be careful not to overcook the noodles, as they can become mushy.

- Garnish the dish with fried shallots and spring onions for added flavor and texture.

Serving Suggestions

Hokkien Hae Mee is best enjoyed hot and fresh. Serve it with a side of sambal belacan for an extra kick of spice.

Cooking Techniques

Boil pork ribs to make a flavorful stock.

- Blanch the bean sprouts and kangkong to retain their crunchiness.

- Cook the noodles separately to prevent them from becoming soggy.

Ingredient Substitutions

Use chicken broth instead of pork stock for a lighter flavor.

- Substitute tofu for the pork for a vegetarian version of the dish.

Make Ahead Tips

The broth and stock can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Hokkien Hae Mee in individual bowls garnished with spring onions, fried shallots, and a slice of fish cake for an attractive presentation.

Pairing Recommendations

Pair Hokkien Hae Mee with a refreshing cucumber salad or a side of pickled vegetables to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Hokkien Hae Mee contains around 350 calories.

Carbohydrates

Hokkien Hae Mee is a carb-heavy dish due to the noodles and bean sprouts. Each serving contains approximately 50 grams of carbohydrates.

Fats

The dish contains fats from the pork and pork fat used in the broth. Each serving has around 15 grams of fat.

Proteins

Hokkien Hae Mee is a good source of protein from the prawns and pork. Each serving contains approximately 20 grams of protein.

Vitamins and minerals

The dish is rich in vitamins and minerals from the vegetables and prawns. It provides essential nutrients such as vitamin C, iron, and potassium.

Alergens

This dish contains shellfish (prawns) and pork, which may be allergens for some individuals.

Summary

Hokkien Hae Mee is a flavorful and hearty dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Hokkien Hae Mee is a delicious and comforting noodle dish that is perfect for a hearty meal. With a flavorful prawn broth and a mix of ingredients, this dish is sure to satisfy your cravings for a warm and comforting meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot and humid day in Singapore, and my dear friend Lily invited me over for lunch. I had known Lily for many years, and she was a wonderful cook. As soon as I walked into her house, I was greeted by the delicious aroma of spices and seafood wafting from the kitchen.

Lily was busy stirring a large pot of broth on the stove, and I could see prawns, squid, and pork floating in the fragrant liquid. She smiled and beckoned me over, handing me a spoon to taste the broth. It was like nothing I had ever tasted before - rich and flavorful, with a hint of sweetness from the prawns.

As we sat down to eat, Lily explained that the dish we were about to enjoy was called Hokkien Hae Mee, a traditional noodle soup that originated in the Hokkien province of China. She had learned the recipe from her grandmother, who had passed it down through generations.

I was captivated by the complex flavors of the dish, and I begged Lily to teach me how to make it. She laughed and agreed, saying that she was always happy to share her recipes with friends.

Over the next few hours, Lily patiently guided me through the process of making Hokkien Hae Mee. We started by preparing the broth, simmering prawn heads and shells with pork bones, dried anchovies, and a variety of spices. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

Once the broth had simmered for several hours, we strained it and returned it to the pot. Lily added prawns, squid, and pork slices, along with a generous amount of soy sauce and oyster sauce. She explained that the key to a good Hokkien Hae Mee was in the balance of flavors - sweet, salty, and savory all at once.

While the broth simmered, we cooked the noodles separately and prepared a plate of bean sprouts, hard-boiled eggs, and fried shallots to serve alongside the soup. Finally, it was time to assemble the dish.

Lily ladled the steaming broth over the noodles and topped it with the prawns, squid, and pork slices. The smell was heavenly, and I couldn't wait to dig in. As I took my first bite, I was transported back to my childhood, growing up in Malaysia and eating my grandmother's cooking.

The flavors of the Hokkien Hae Mee were unlike anything I had ever tasted before - a perfect blend of sweet, salty, and savory. I savored each bite, feeling grateful for the opportunity to learn this recipe from my dear friend Lily.

Since that day, Hokkien Hae Mee has become a staple in my own kitchen. I have made it for my family and friends, sharing the story of how I learned the recipe from Lily. Every time I make it, I am reminded of that hot and humid day in Singapore, and the joy of discovering a new and delicious dish.

I am grateful to Lily for sharing her family recipe with me, and for introducing me to the wonders of Hokkien Hae Mee. Cooking this dish always brings me a sense of comfort and connection to my heritage, and I will cherish the memory of that first taste forever.