Hokkien Mee (The lazy way)

Although this this not part of our Eurasian Cuisine, it is a popular local dish that is enjoyed by many. I took a short cut approach where making the stock was concerned but it still tasted good. ( I call it the lazy way because I did not make the stock the hard way, frying the prawn heads and then boiling it in water, adding ikan bilis and pork bones and fish sauce). I may have compromised a bit on the authentic taste but it would feed hungry stomachs easily.

1 bowl of yellow egg noodles, rinsed and drained

1 bowl of white rice noodles, rinsed and drained

1 handful of beansprouts

A bunch of bok choy or chye sim, wash and cut into small pieces

200g of prawns, remove shells

200g squid, clean and slice

200 g lean pork or belly pork. sliced

3 eggs, beaten

salt and white pepper

light soy sauce

5 garlic, peeled and diced

1 ikan bilis stock cube dissolved in 400ml hot water

Put the prawns and squid in one bowl and add 2 tablespoons light soy sauce to it.

Put the pork in another bowl and add 1 teaspoon salt and a few dashes of white pepper.

Break the eggs in a bowl. Add 1/8 tsp salt. Beat the eggs.

Heat 2 tablespoons of oil in a wok. Swirl it around a bit. When wok is hot, add the belly pork. Stir-fry the pork for 2 minutes so the oil from the fat can be released. Then push the pork to one side and add the garlic. When garlic is sufficiently sauteed, add the green vegetables and a little stock. Stir-fry for 30 seconds. Then add the noodles and the rest of the stock. Bring the pork back to cook with the other ingredients. Cook for 2 minutes. Add the seafood and mix well.

Make a well in the centre of the wok and add in the eggs. Let it cook on a small flame first and then scramble it. Then mix the egg with the rest of the ingredients and add the beansprouts last of all. Toss it all together. Taste and add more seasonings if needed (salt or light soy sauce)

Sambal chilli : 2 tablespoons of sambal belachan (prepared) , add 2 teaspoons of lime juice and 1 teaspoon of sugar. Mix well.

Serve with cut limes and prepared sambal belachan chilli