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Hokkien mee is a dish in Malaysian and Singaporean cuisine that has its origins in the cuisine of China's Fujian (Hokkien) province. In its most common form, the dish consists of egg noodles and rice noodles stir-fried with egg, slices of pork, prawns and squid - cook with a fragrant stock in wok. And served and garnished with vegetables, small pieces of lard, sambal sauce and lime (for adding the lime juice to the dish).
A flavourful stock is essential for a great tasting dish, and is usually made from stewing prawn heads, meat, clams and dried fish.
While both the Penang and Singapore versions are commonly known as hae mee (福建蝦麵), and consist of prawns as their main ingredients, the two variants are prepared differently. The Singapore hae mee is stir fried and has a lighter colour, while the Penang variant is cooked in a prawn-based spicy broth.
Wok Fried Hokkien Mee in Fragrance Stock | Fried Hokkien Prawn Noodle (福建蝦麵).
Venue : SIngapore Tiong Bahru Food Centre.
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#friednoodles #hokkienmee #friedprawnnoodle
Негізгі бет 🍤🦑🍝 Wok Fried Prawn Noodle • Hokkien Mee【福建蝦麵】
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