did a fried hokkien prawn noodles today on 7.5.2016. ^^
just never got round to it till now.
i googled for an internet recipe, and found a rasamalaysia.com.
i varied the recipe according to the estimate amount i wanted to cook the the ingredients i had-
- fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
- fry thinly sliced belly pork & set aside.
- add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
- add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
- add 1/2 the stock reduce till almost dry to infuse the flavours.
- add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.
it was my first time doing fried hokkien prawn noodles.
the taste was excellent really. i think better than many average fried hokkien noodles at hawker stalls. still need to try couple times more to see if i can reproduce this consistently & also if i have to make a larger quantity.
c.h.e.f andy
Ingredients:
200g yellow noodles
100g beehoon
6 medium prawns
1 medium sotong (squid)
100g pork belly
40g Green chives
500ml chicken stock
2 Eggs
2 chopped garlic
Seasoning:
1/2 tbsp fish sauce
1 dash pepper
(i did not add sesame oil)
Directions:
- fry prawn heads & shells in oil & some butter till fragrant. add 500ml chicken stock. boiled for 1.2 hr. add water as required.
- fry thinly sliced belly pork & set aside.
- add cut chilli, 2 tsp chopped garlic & fry in 2 tbsp oil. add 2 eggs & scramble.
- add yellow noodles & bee hoon (both soaked to clean & softened & then drained) & fry short while on high fire.
- add 1/2 the stock reduce till almost dry to infuse the flavours.
- add remaining stock, prawns & cut squids, and belly pork and cover. manage the stock so noodles is reduced & very flavourful but still wet.
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