September 14, 2019
This classic hawker staple is so good, it's a must-try to make at home for your loved ones. The Singapore version uses a mixture of yellow noodles and thick or thin bee hoon (rice vermicelli) that's simmered in a rich and umami prawn broth. Delish!
Watch the video guide below:
PRAWN STOCK (Makes 5 cups)
1PRAWN STOCK: In a heated stock pot, add in oil and fry prawn shells until fragrant (this is to fully extract the prawn flavour for the stock). Add the rest of the PRAWN STOCK ingredients and bring to boil. Cover and simmer over low heat for 30 mins. Sieve to separate the stock. Set aside for frying.
2In a wok, heat 2 tablespoons oil. Scramble eggs over it until three-quarters done and still moist.
3Add in bee hoon and yellow noodles, fry over medium heat. Add 1 tablespoon of oil. Add 1 cup of stock. Continue frying to allow the bee hoon to absorb the stock. Cover wok and braise for 1 min over medium-low heat. Add more oil if needed.
4When done, push noodles to side of wok, add in 2 tablespoons of oil and fry 1 tablespoon of garlic until fragrant. Toss well with all the noodles.
5Stir in pork belly and add 1 more cup of stock, 2 tablespoons of fish sauce, dark soy sauce, pepper and chives.
6Add 1 more cup of stock and pre-cooked prawns, fish cake, squid rings and bean sprouts. Fry for 30 seconds, then add 2 more cups of stock and salt to taste.
7Garnish with spring onions and serve with sambal chilli.