Malaysian Recipe : Hokkien Mee

Serves 6

Ingredients:

A:
16 fl oz. water
1 tsp water
2 tsp msg

B:
4 eggs
22 oz bean sprouts, picked and washed
22 oz fresh yellow noodles
2 tsp pounded garlic
2 tbsp light soy sauce
2 oz chives, cut into 3 cm lengths

C:
4 limes, halved
4 red chilies, sliced thinly

11 oz medium size prawns
11 oz cuttlefish (remove the centre bone and ink bag)
11 oz streaky pork
Lard for frying

To make the stock:

1. Remove prawns heads. Wash and drain. Dry heads in 1 tbsp oil for 1 minute. Remove from pan and pound. Mix with 1 cup water. Strain and set liquid aside.
2. Boil A in saucepan.
3. Put in cuttlefish to boil for 2 minutes. Remove and cut cylindrically. Set aside.
4. Cook prawns in the same stock. Remove and shell, leaving tails on. Set aside.
5. Cook streaky pork in stock till done (about 15 minutes). Set aside to cool. Slice pork into thin strips. Set aside.
6. Pour the prawn liquid from Step 1 into the stock and continue boiling till liquid is reduced to 2 cups. Strain.

To fry the noodles:

1. Halve B and the cooked prawns, pork and cuttlefish to fry in two separate lots.
2. Heat a large iron wok. When very hot, heat 2 tbsp lard to fry one lot. Add eggs to scramble, then add bean sprouts and noodles. Add 1 tbsp of stock to noodles, stir fry and cover.
3. Remove lid, put prawns, pork and cuttlefish over noodle mixture. Cover and cook for a further 2 minutes. Remove lid and stir-fry noodle mixture evenly over a high heat for a short while.
4. Push aside noodle mixture. Add another 2 tbsp lard to fry the garlic till light brown. Add light soy sauce and a ladleful of stock. Stir in noodle mixture and mix evenly.
5. Lastly, add chives and stir. Remove to a plate, garnish with C and serve hot.
6. Repeat process with the other half of the ingredients.

Note: Use lard to fry as it gives a better flavor and aroma than ordinary cooking oil. Frying should be done over a high heat throughout to prevent the noodles from becoming soggy and to keep the bean sprouts crunchy.