SINGAPORE FRIED HOKKIEN MEE

Living too far away from home is no fun, especially if home is Singapore, where all the good food are. Unfortunately, there is only one shop in Kuala Lumpur that sells this dish, and the standard is dropping like a ton of bricks. Having to pay more than rm5 for parking and more than rm10 for a plate of mee is also not something I would like to do. So the only alternative is to cook it myself.

A good fried hokkien mee is dependent on the stock that is used. That stock usually contains pork and prawns. As i'm only cooking for two, I use whatever prawns and pork belly to make the stock, which is then added to the noodles. Works just fine too, if you squeeze everything out of the prawn head while the stock's been made.

Ingredients

1 portion of egg noodles
1 portion of mee hoon
Half a garlic, finely chopped
1 handful of towgay
1 handful of spring onions
2 eggs
3 big prawns
1 medium sotong, sliced
Fried pork lard
100g pork belly, cut into small pieces
2 tablespoons fish sauce
2 tablespoons light soy sauce

Make the stock by first frying half of the garlic in a pan, when the garlic is about golden brown, add the pork belly and the heads of the prawn. Remember to squeeze the contents out of the prawn's head as that's where all the flavour is. 
Add one cup of water, let it simmer until about half of the liquid is left. Now throw in the prawns and squid, let it cook for a minute, and put it aside

In a hot wok, add some pork oil and garlic. 
Cook till almost golden brown, then add the noodles and mee hoon, light soy sauce and fish sauce. 
Cook for about a minute, and add the beaten eggs. 
Once the eggs are cooked, it's time to pour the stock over the noodles and let it cook till almost dry. 
Once that's done, throw in the spring onions and towgay, cook for another 30 seconds, add the fried pork lard and it's ready to serve.

This dish is best enjoyed with a good sambal balachan. Enjoy!