Hainanese Hokkien Noodles

My mum invited me to her home for some noodles

It was Singapore Hokkien Noodles. The funny part is that Malaysia lays a claim to their black goth like noodles as Hokkien Noodles but coins the name in Cantonese being FUKINMEEN. We however, know the Cantonese are always masters of great food.

Fukinmeen : Shiny Happy Goth food of KL by Aik Yuen Restaurant. Eat it and you become pretty. I got pictures to proof !


Anyway, we will not be Goth today. So we wont be using tar and bitumen to cook.

You need to start by making the stock:

1. Pork Belly
2. Small Squid
3. Fish cake diced
4. Prawns
5. Chicken stock cubes, or ikan billis or dried scalop or eve dried cuttle fish

Fry the whole lot with garlic and oil and a bit of soy sauce and when they turn golden brown then you add the water.

Yet another "what kind of picture is this". This is to illustrate how abysmal the stock can be.

Scoop out the ingredients with a sieve and lay to rest

Prawns were has the shell removed and clean before boiling resting under the glorious florescent light

Next boil the pre-made noodles from the wet market to the correct texture.
White rice noodles and yellow egg noodles.

Use a fry pan , add oil, the stock and noodles together to stir fry then later adding the prawn, pork belly, fish cake and small squids.

You should eat this with Asian Lime Squeezed into the whole plate quipped my Hainanese mum.

Asian lime. At this point I was not sure if this was a South East Asian thing or a Hainanese thing or even a Teochew thing.

If you are teochew and need to eat it with Chillie, use cut red chillie with fish sauce! Want to know how it is made? Nooooooooooooo !

I happily gobbled down the whole lot of noodles
then asked, "ahhhh... which part is Hainanese ?"



" I didnt add 2 tablespoon of white sugar ! "