Its not a big secret when it comes to cooking good food for your family and friends. Today, Benny wanted to eat Hokkien Hay Mee T'ng(Prawn Noodles soup) so he has been stocking up our kitchen and pantry with many 'secret' ingredients.
Ru-shin asked me for our family recipe at Facebook, I decided to share this online on my blog as it can be accessed by everyone.
Here's my mom's secret to a good Hokkien Hay Mee T'ng..as good as the ones at Whitley Road in Singapore..!
It took me over 2 hours to cook this..Just one dish!. Talk about the labour of love!
Serves a family of 10 persons
Ingredients for stock
3 litre of water
2 kg of large tiger prawns
2 pcs Dried sole fish(deep fried till crispy, drained)
70ml Fish sauce
2 tbsp sesame oil
1 pc of brown slab sugar
4 pcs of fried fish cake, sliced
2 packets of yellow noodles(from supermarket)
200g bean sprouts
400g water spinach(kang kong)
200g lean pork
toasted garlic bits
sliced red chilli
Method to cook the stock
1. Use a large stock pot, add water to boil.
2. Once it boils, add all the prawns in to cook over high heat for 3 mins.
3. Quickly drain and dump the cooked prawns in a large bowl of ICED water. Leave it to stand for 5 mins.
4. While the water is still boiling, add the rest of the stock ingredients to cook.
5. Drain prawns and peel away all shells, heads, set side the shells.
6. Devein, sliced prawns into 2, keep chill till ready to serve.
7. In a wok, add 50ml of cooking oil to heat. Add prawn heads/shells to fry for 10 mins.
8. Pour everything back into the stock to cook over medium heat for 30 minutes.
Method to cook the lean pork
1. When stock is boiling, add chicken fillet to cook for 10 mins.
2. Remove and drain. Cool completely before slicing.
3. Set aside for garnishing.
Method to cook the vegetables
1. Use a wok to heat up with water.
2. Once boiling, blanch bean sprouts for 2 mins, drain and set aside.
3. Let it boil again..then add water spinach. Blanch for only 30 secs as water spinach cooks instantly.
4. Drain and set aside.
5. Use the wok of water to briefly blanched the yellow noodles to remove the alkaline smell.
1. Add desired amounts of noodles in a bowl.
2. Garnish with vegetables, prawns, pork, fish cake slices.
3. Add generous amount of hot soup over it.
4. Garnish with toasted onions, garlic and serve with chilli on the side.
The soup will turn red if you use Black Tiger Prawns.
If you use grey prawns, the soup will remain clear.
Leftover soup stock can be kept in the fridge for upto 1 week.