This Penang hokkien mee paste is one of more authentic pastes I have tried, and it is seriously simple and delicious.
First I pre-cooked the pork stock and froze it. You can, however, cook the stock at the same time, but I tend to freeze stock so that I can use them instantly when I need them.
OK… here goes. … Hokkien mee in 20 minutes!
First, bear in mind that the paste is not a miracle ingredient that instantly makes a super authentic dish. The paste is the basic spices that you need to cook this dish, and it is the additional raw ingredients that will bring out the flavour.
For this dish, the raw ingredients would be the stock, i.e. prawn and pork stock.
The ingredients I used:
- Little Nonya Hokkien Mee Paste
- Yellow Hokkien Noodle
- Rice Noodle (bee hoon)
- Bean sprout
- Water spinach (kangkong – only during the warmer months) – Winter months, use spinach or potato leaves.
- ** Fried shallot – A MUST!!!!
- Stir fry the paste with 3 Tablespoon cooking oil for about 1-2 minutes until fragrant.
- Add 1 cup water to paste as well as the frozen pork stock (preferably with pork bones in it).
- Once the gravy is boiling, add 5-8 prawns and bring to boil.
- As for how to prepare the noodles, go here.
- Finally garnish with fried shallots**.
So this is how I can cook hokkien mee in under 20 minutes – with precooked stock and adding the prawns to the gravy.
You can grab the Little Nonya Hokkien Mee pastes here and give it a go!