Just like Chicken Tikka Masala was invented in London not India and Chop Suey was invented in California and not China, there is no such thing as "Singapore Noodles". Various restaurants have different recipes, and they run the gamut of curry-infused to seafood.
I think that the quintessential Singapore noodle is something called fried Hokkien prawn mee. IMHO it's the most unique Singapore noodle dish, and I think that it is the most delicious way to prepare noodles. Here's my version of it:
The most important ingredient in this dish is the stock - it is made from chicken bones and fried prawn shells. If you can't find chicken bones, a good low-salt chicken broth can be substituted.
1lb large raw prawns (head and shells included)
1lb belly pork
1/2 lb fresh squid
4 cloves garlic coarsely chopped
4 eggs (yes, eggs again)
2 tablespoons of Thai fish sauce
1lb yellow noodles (in Seattle, you can find fresh yakisoba in the Asian supermarkets)
1/4lb rice sticks (bee hoon or Chinese rice vermicelli)
4 cups chicken broth (or stock made from chicken bones)
Peel and de-vein the prawns, keeping the heads and shells. Set aside
Clean the squid, separate the tentacles and cut body into rings. Set aside.
Heat a wok until very hot. Add about 2 tbsp of oil (either canola, soya bean or peanut) and heat until almost smoking. Throw the prawn head and shells in and fry until fragrant. Then, pour in the chicken broth and stir until it boils.
Use this hot stock to blanch the prawn meat. Set aside and cool.
Also use this hot stock to blanch the squid meat. Set aside and cool.
Use this hot stock to cook the pork belly - about 15mins. Set aside and cool, then finely slice.
Strain the resulting stock (there should be at least 3.5 cups left) into a large bowl and set aside. Throw away the prawn shells.
Soak the rice sticks in boiling water for about 5mins. Drain.
In a large colander, separate the yakisoba and make sure that they are loosely matted. Add the drained rice sticks. Make sure all the ingredients are close at hand.
Heat the wok until very hot. Add 2 tablespoons of oil and heat until very hot. Fry the garlic in the oil until fragrant. There should be a couple of bits that are close to burnt, but not yet burnt as it will be bitter. Before the garlic burns, pour in the eggs and scramble. Add a splash of stock.
Throw in the ricesticks and yakisoba and stir fry. Keep the fire as hot as possible. Add a splash of stock. Stop and wipe the sweat off brow. Let the noodles sear a little. Keep stirring. Throw in the fish sauce. Add another splash of stock and fry till dry.
Pour in 1 cup of stock, give the noodles a quick stir, and cover the wok to braise the noodles. After about a minute, the noodles will have absorbed the stock. Stir to loosen the noodles. Do not let them stick.
Pour in another cup of stock. Give the noodles another quick stir and cover the wok to braise the noodles. Another minute.
Uncover the wok, throw in the prawns, squid and belly pork. Pour in the balance of the stock, stir and then plate.
Serve with Malaysian belachan chilli paste and half a key-lime.
I think that the quintessential Singapore noodle is something called fried Hokkien prawn mee. IMHO it's the most unique Singapore noodle dish, and I think that it is the most delicious way to prepare noodles. Here's my version of it:
The most important ingredient in this dish is the stock - it is made from chicken bones and fried prawn shells. If you can't find chicken bones, a good low-salt chicken broth can be substituted.
1lb large raw prawns (head and shells included)
1lb belly pork
1/2 lb fresh squid
4 cloves garlic coarsely chopped
4 eggs (yes, eggs again)
2 tablespoons of Thai fish sauce
1lb yellow noodles (in Seattle, you can find fresh yakisoba in the Asian supermarkets)
1/4lb rice sticks (bee hoon or Chinese rice vermicelli)
4 cups chicken broth (or stock made from chicken bones)
Peel and de-vein the prawns, keeping the heads and shells. Set aside
Clean the squid, separate the tentacles and cut body into rings. Set aside.
Heat a wok until very hot. Add about 2 tbsp of oil (either canola, soya bean or peanut) and heat until almost smoking. Throw the prawn head and shells in and fry until fragrant. Then, pour in the chicken broth and stir until it boils.
Use this hot stock to blanch the prawn meat. Set aside and cool.
Also use this hot stock to blanch the squid meat. Set aside and cool.
Use this hot stock to cook the pork belly - about 15mins. Set aside and cool, then finely slice.
Strain the resulting stock (there should be at least 3.5 cups left) into a large bowl and set aside. Throw away the prawn shells.
Soak the rice sticks in boiling water for about 5mins. Drain.
In a large colander, separate the yakisoba and make sure that they are loosely matted. Add the drained rice sticks. Make sure all the ingredients are close at hand.
Heat the wok until very hot. Add 2 tablespoons of oil and heat until very hot. Fry the garlic in the oil until fragrant. There should be a couple of bits that are close to burnt, but not yet burnt as it will be bitter. Before the garlic burns, pour in the eggs and scramble. Add a splash of stock.
Throw in the ricesticks and yakisoba and stir fry. Keep the fire as hot as possible. Add a splash of stock. Stop and wipe the sweat off brow. Let the noodles sear a little. Keep stirring. Throw in the fish sauce. Add another splash of stock and fry till dry.
Pour in 1 cup of stock, give the noodles a quick stir, and cover the wok to braise the noodles. After about a minute, the noodles will have absorbed the stock. Stir to loosen the noodles. Do not let them stick.
Pour in another cup of stock. Give the noodles another quick stir and cover the wok to braise the noodles. Another minute.
Uncover the wok, throw in the prawns, squid and belly pork. Pour in the balance of the stock, stir and then plate.
Serve with Malaysian belachan chilli paste and half a key-lime.
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