Tuesday, December 7, 2010

Hokkien Mee (Seafood)

Anytime is a good time for Hokkien Mee. Basically yellow noodles fried with seafood(Prawn Mee), or chicken, or pork, a good splash of soy sauce while frying (Fried Mee) and finally, some veg. That's all, all you hunny-bunny. God, I made it sound so simple right? Actually it is you know, just ensure that all ingredients are ready, steady and go, and I'm sure you can do it people. Dot. Bring out your chopsticks please!  Oh, don't forget about the pow-wow sambal as in this recipe. Optional actually, but without it, ah! I'm not saying anything more.  

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  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 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 fish cake 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. 

Don't forget to trend alongside "cook with nava-k" on every other social media please!. 

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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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