Singapore Hokkien Mee Recipe – D'Open Kitchen Culinary School

Ingredients

• 500 g Prawn Heads & Shells
• 300 g Pork Belly
• 3 cloves Garlic Sliced
• 3 each Shallots Sliced
• 2 tbsp Oil
• 1 litre Water Hot
• 1 tbsp White Peppercorns
• 100 g Ikan Billis
• 1 tbsp Fish Sauce
• 2 tbsp Pork Lard Oil
• 1 tsp Garlic Minced
• 500 g Prawns Medium Size, De-shelled & De-veined
• 300 g Squid Medium Sized, De-skinned & De-boned, Sliced
• 1 big Fish cake Sliced
• 4 stalks Chives Chopped
• 100 g Bean Sprouts
• 1 tbsp Sambal Belachan
• 2 each Calamansi Lime
• 200 g Yellow Noodles
• 100 g Thick Laksa Noodles
• 100 g Thin Bee Hoon
• 2 tsp Soy Sauce
• 1 tsp Fish Sauce
• 2 qty Eggs Beaten