This is one of the six iconic dishes of Singapore featured in a recently sold out cookbook for charity
Ingredients (Serves 4)
- 200g Pork belly
- 1L Water
- 50ml Pork lard oil
- 40g Garlic cloves, peeled & finely chopped
- 4 Whole eggs
- 300g Yellow noodles
- 200g Thick rice noodles
- 1 tsp (each) Fish sauce and white pepper
- 200g Squid, blanched, de-skinned and cut into 1cm-thick rings
- 12 Prawns, blanched and de-shelled
- 80g Fishcakes, sliced
- 40g Chinese chives
- 300g Beansprouts, roots plucked
- 4 Limes, halved
- Deep-fried shallots
- Sambal chilli
- Blanche the pork belly in 1L of water over medium heat, to a boil.
- Remove the blanched pork belly from the cooking pot and reserve the pork stock.
- Heat the pork lard oil in a wok over medium heat until hot.
- Add in the chopped garlic and stir-fry until fragrant.
- Add in the whole eggs, yellow noodles and thick rice noodles and stir-fry for about 2 minutes.
- Add in the fish sauce and white pepper and mix well.
- Add in the reserved pork stock and heat the mixture to a boil.
- Reduce the heat and let it simmer for about 5 minutes.
- Add in the blanched pork belly, blanched squid rings, and blanched prawns and stir-fry for about 30 seconds.
- Add in the sliced chives and fishcakes
- Ladle the Hokkien mee into a serving plate and garnish with deep-fried shallots.
- Serve with lime halves and sambal chilli.
Chef Tony Khoo & The Heritage Cookbook
Chef Tony Khoo has amassed 40 years of experience in the opening of various 5-star hotels and renowned culinary institutions.
Presently Marina Mandarin Singapore’s Executive Chef, Chef Tony recently sold his cookbook, “The Singapore Heritage Cookbook: Past, Present, Future” to raise funds for Assisi Hospice.