Sunday, February 10, 2013

Seafood Hokkien Mee

No doubt I've been travelling. At least twice or three times in  a year. One trip with my other half whereas the rest on my own with unknown people in a tour group or with a couple I met during one of the tours. Of course its a feel good factor seeing the world. But as said many a times, nothing like home sweet home because after a few days, I miss my other half, I miss my bed and I miss Malaysian food. Also once you've travelled widely, you realise that life is pretty much the same across the board though some beg to differ. Well I can't speak on behalf of others. For me, bottom line is whether we are happy doing what we are doing. Admittedly the daily grind is tiring. Working, cooking, blogging etc etc is darn tiring. But I don't built castles that the grass on the other side is greener.

Instead of packing and leaving the country for good, I pack-up for a holiday. Does a whole lot of good for my well-being, whether in country or out of the country. Its possible you know to travel as a budget-traveller unless for fussy-pots. Right now as I write this recipe, I'm in the midst of packing. Yes a break for a few days. What can be the most appropriate recipe to share except this Hokkien Mee which crazily will be missed. Perhaps the first thing I'm going eat when I get back home.

Hokkien mee is a fried up noodle dish. Made with various types of meat or seafood. Really up to you. I of course can't add pork for other half is pork-free. My version of hokkien mee is fried up with thick egg noodles. seafood, soy sauce and veggies. paired with the must have sambal belacan/shrimp chilli dip (authentic sambal belacan or sambal belacan bawang merah). For a vegetarian version, add mock meat, mushrooms or other suitable ingredients.  

1/2 packet thick yellow noodles
4 fish balls - cut into two
1 medium size squid/sotong - clean and cut into rings
10 medium size prawns - de-vein, remove the shells and leave the tail on.
A handful kai lan/or any green leafy veggies - break into large pieces
1 inch ginger - thinly sliced
4 garlic - thinly sliced
1 tbsp dark soy sauce
2 tbsp light soy sauce
4 tbsp oil
1/4 cup water
Pepper for taste
Salt (use sparingly because soy sauce is already salty)
Rinse noodles in cold water.
Drain off excess water and keep aside.
Heat oil and when heated, saute ginger and garlic.
Add in fish balls, squids and prawns.
Stir for about 3-4 mins.
Add noodles, soy sauce, pepper and salt.
Continue to stir and pour in 1/4 cup of water.
When noodles are cooked, combine veggies and quickly stir.
Remove from heat.
Optional: Garnish with spring onions and served with sambal belacan.

LIKE nava-k's facebook page for other lifestyle reviews.

Related articles
Enhanced by Zemanta

Kindly Bookmark and Share it:


  1. Nice one da...Happy Chinese New Year to you too....:-)

  2. With money you also need time to travel. We love traveling and mostly take short weekend trips.

    The dish simply looks delicious and I like the colour it has got from using dark soy sauce. I have to learn adding more greens to my noodle preparation. What are fish balls and where do you get them? And also I am not familiar with thick kind noodles.

  3. Delicious noodle, love the combo sea foods with that delectable sauce Nava.

  4. Hi Bal,
    Fish balls are made from fish with some cornflour and light seasoning which can be made at home. But mostly I buy them from the shops.

    Thick yellow noodles is another variety of egg noodles, bigger in size but you can also use any other types of noodles as well.

  5. Lovely! Much as I love hokkien mee, I have not cooked it myself since my MIL makes it really well. But since its CNY, maybe I can give it a try and cook it for the hubster and myself.

  6. Actually I saw them at one of the asian store but I am not sure if they are the same. But will find out.

  7. Delicious. I have to give it a try soon :)


Related Posts Plugin for WordPress, Blogger...