HOKKIEN PRAWN MEE
Fried Hokkien Mee (福建面 in Chinese) also known as Hokkien Prawn Noodles or simply as Hokkien Mee is another favourite among Singaporeans and is a dish of fried noodles cooked in Hokkien (Fujian) style . To put it simply, it is actually the thick egg noodles fried together with thick bee hoon. The dish is served with slices of squid, prawns, slices of fish cake, vegetables and very small strips of pork. Small amounts of fried pork lard is added in to increase the tastiness of the Hokkien Mee. The frying skill of the hawker would determine the quality of the Fried Hokkien Mee. It should be served wet and not too dry.
The Hokkien Mee is made by stir-frying egg and yellow rice noodles (which are soaked in a fragrant stock for a good few minutes before being thrown into the wok) with prawns and squid and topped with sinful servings of lard which explains why it's so yummy to begin with .
The soft texture of the noodles is the perfect complement to the more spongy nature of the seafood that accompanies it. Not to be mistaken with the Malaysian version, which comes in a soup base, this drier Singaporean counterpart also gets topped with a wedge of lime and chilli for that extra zing and tanginess. One must eat the Hokkien Mee mixed with the sambal chilli and lime juice. Each servings will come with a small kalamansi lime that is cut at one end. To make this better eating experience, you may want to squeeze the lime juice into your spoon first, remove the lime seeds and then pour it into your Hokkien Mee. The lime juice can remove the oily feeling of Hokkien Mee.
Some hawker stalls may serve it on leaves to give that added aroma to the Hokkien Mee.
Do not forget that the dish Hokkien Mee can refer to no fewer than three different distinct dishes: Penang Hokkien Mee, Singapore Hokkien Mee, and Kuala Lumpur Hokkien Mee together with their versions and can be very different from each other . For example the Penang Hokkien Mee is more like the Singapore Prawn Noodles (Hae Mee) dish .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The Hokkien Mee is made by stir-frying egg and yellow rice noodles (which are soaked in a fragrant stock for a good few minutes before being thrown into the wok) with prawns and squid and topped with sinful servings of lard which explains why it's so yummy to begin with .
The soft texture of the noodles is the perfect complement to the more spongy nature of the seafood that accompanies it. Not to be mistaken with the Malaysian version, which comes in a soup base, this drier Singaporean counterpart also gets topped with a wedge of lime and chilli for that extra zing and tanginess. One must eat the Hokkien Mee mixed with the sambal chilli and lime juice. Each servings will come with a small kalamansi lime that is cut at one end. To make this better eating experience, you may want to squeeze the lime juice into your spoon first, remove the lime seeds and then pour it into your Hokkien Mee. The lime juice can remove the oily feeling of Hokkien Mee.
Some hawker stalls may serve it on leaves to give that added aroma to the Hokkien Mee.
Do not forget that the dish Hokkien Mee can refer to no fewer than three different distinct dishes: Penang Hokkien Mee, Singapore Hokkien Mee, and Kuala Lumpur Hokkien Mee together with their versions and can be very different from each other . For example the Penang Hokkien Mee is more like the Singapore Prawn Noodles (Hae Mee) dish .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs