- Chinese Chives (Koo Chye)50g Grams
- Chicken stock500 Milliliters
- Flat Yellow Hokkien Mee500 GramsYou may use Japanese Ramen as substitude
- Thick White Bee Hoon200 Grams
- Pork Lard100 Grams
- Fresh Prawns150g Gramswith heads (for the stock)
- Fish cakes100 Grams
- Pork Belly150 Grams
- Fish stock1 Tablespoonswe forgot to put it in this video!
- Squid75 Grams
- Minced Garlic30 Grams
1. Boil chicken stock and put in prawn heads, prawn shells and pork bones. Let it boil for a few hours. Preferably boil and let it cool down and boil it again just before using it.
2. Slice pork belly, squid, fish cakes. Together with the prawn, add into the broth and cook for a few minutes. Set aside once done.
3. Pan fry the pork lard until it becomes crispy and all the oil will ooze out. Separate both the crispy lard and oil.
4. Heat up the pork oil and add in the minced garlic. Crack all the eggs and fry them.
5. Put both the yellow noodles and bee hoon in. Stir it in with the eggs. Slowly add in the broth scoop by scoop. Cook for at least 8minutes.
6. Let the noodles absorb the broth. Depends on how “wet” you want your hokkien mee to be.
7. Add in all the sliced pork belly, squid, fish cake and prawn.
8. Lastly, add in the chopped chives and crispy pork lard. Let it cook for a few more minutes.