Tuesday, December 7, 2010

Hokkien Mee (Seafood)

While I've tasted hokkien mee almost a thousand times, I've never made the wet-soggy friend noodles fried with meat or seafood and veggies. Precisely never before for I grew up eating lots of curries with rice. Then of course things can change in life because the journey of marriage opens up new interest and new likings. I'm now more adventurous when it comes cooking but my other half still love curries. Still when the wife makes an effort to fry hokkien mee, he won't mind eating.          

200g yellow mee
30g sotong/squid (cleaned and sliced into round rings)
8 medium size prawns (remove heads and veins, leave the tail on)
1 small (20g) fish cake (sliced)
5 pips  garlic (chopped)
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp oil
1/4 tsp white pepper powder
3 tbsp water
1 1/2 tsp cornflour (mix with some water)
1 handful cabbage leaves (blanched in hot water for 2-3 mins)

Dipping Sauce:
2 pips garlic (chopped)
2 shallots (chopped)
1 1/2 tbsp blended dried red chillies
1/2 tsp belacan/shrimp powder
2 tbsp oil
Pinch of salt
Fry all ingredients in oil till aromatic.
Heat oil and fry garlic, squid, prawns and sliced fish cakes for about 2-3 minutes. 
Add mee, light and dark sauce, pepper and water.
Season with salt (just a bit please).  
Stir until mee is cooked. 
Pour cornflour mixture and quickly stir.  
Arrange blanched cabbage on a serving plate and add fried mee on top. 
Serve with dipping sauce and calamansi lime. 

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  1. Aww...I feel like eating this now.

  2. chinese love it when the bigger size mee is used

  3. I hope I too am so much curious as you to prepare such a lovely seafood dish.

  4. Wow!! looks super yummy and spicy..


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