{"id":583,"date":"2010-02-25T13:07:00","date_gmt":"2010-02-25T05:07:00","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=583"},"modified":"2013-05-02T12:15:06","modified_gmt":"2013-05-02T04:15:06","slug":"hokkien-mee","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=583","title":{"rendered":"A Simple Dish Of Hokkien Mee To Tempt The Taste Bud"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Hokkien Mee\" alt=\"Hokkien Mee\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/02\/Hokkien-Mee1.jpg\" width=\"650\" height=\"488\" \/><\/p>\n<p style=\"text-align: justify;\">It was an accidental dish &#8211; both in the literal and literary sense. Literally &#8211; I chopped my thumb while cutting the thick spring onions&#8230; no, it was my thumb that was cut and the onions that were chopped&#8230; but that was bad enough; literary &#8211; I realised how amazingly simple it was to prepare the dish after spending just 5 minutes of my time surfing online, hence a spontaneous decision to adapt and give one recipe a try.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Water: 1 big bowl, to cover noodles<\/li>\n<li style=\"text-align: justify;\">Vegetarian seasoning granules: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Corn oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Shallots: 2 cloves, chopped<\/li>\n<li style=\"text-align: justify;\">Red chillies: 2, chopped<\/li>\n<li style=\"text-align: justify;\">Minced meat: 50g, marinated with sesame oil, rice wine, light soy sauce, pepper and corn starch<\/li>\n<li style=\"text-align: justify;\">Chilli fishball: 4, halved<\/li>\n<li style=\"text-align: justify;\">Spring onions or Chinese Parsley: 50g, chopped<\/li>\n<li style=\"text-align: justify;\">Flat yellow egg noodles: 250g, washed<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Oyster sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Bean sprouts: 100g, de-rooted<\/li>\n<li style=\"text-align: justify;\">Salt &amp; pepper: to taste<\/li>\n<li style=\"text-align: justify;\">Corn starch: 1 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Make stock by boiling granules with water. Set aside.<\/li>\n<li style=\"text-align: justify;\">Heat oil and stir fry shallots and half the amount of chillies for 5 min.<\/li>\n<li style=\"text-align: justify;\">Add minced meat. Stir fry 2 min and add fishballs.<\/li>\n<li style=\"text-align: justify;\">Add half of the spring onions. Stir fry 2 min.<\/li>\n<li style=\"text-align: justify;\">Add noodles, stock, dark soy sauce and oyster sauce. Stir well and leave to cook for 10 min.<\/li>\n<li style=\"text-align: justify;\">Add bean sprouts and mix well into dish.<\/li>\n<li style=\"text-align: justify;\">Add salt and pepper to taste and stir well.<\/li>\n<li style=\"text-align: justify;\">Add corn starch mixed with 2 tbsp water and stir well into stock.<\/li>\n<li style=\"text-align: justify;\">Serve with the rest of chillies and spring onions.<\/li>\n<\/ol>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Add more stock so that it doesn&#8217;t dry up when left to cook during the 10 min.<\/li>\n<li style=\"text-align: justify;\">Add the vegetables towards the end so that they remain crunchy and fresh when served.<\/li>\n<li style=\"text-align: justify;\">I love using fishballs instead of fish cakes because they look more delectable.<\/li>\n<li style=\"text-align: justify;\">Stick to using the yellow flat noodles instead of the round ones for a more authentic experience.<\/li>\n<\/ul>\n<p><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li>The vegetarian granules may only be available in Malaysia, used as a seasoning for steamboats. My mum bought it for me from a friend, and I enjoy using it as a secret ingredient in my recipes.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\udc7f<\/p>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2 persons<\/p>\n<p style=\"text-align: center;\"><em><strong>For the Singapore version, please click <span style=\"text-decoration: underline;\"><a title=\"Fried Hokkien Mee\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=1641\" target=\"_blank\">here<\/a><\/span>.<\/strong><\/em><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=583\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>It was an accidental dish &#8211; both in the literal and literary sense. Literally &#8211; I chopped my thumb while cutting the thick spring onions&#8230; no, it was my thumb that was cut and the onions that were chopped&#8230; but &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=583\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,22],"tags":[236,96],"class_list":["post-583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-noodles","tag-braised","tag-hokkien"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=583"}],"version-history":[{"count":34,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/583\/revisions"}],"predecessor-version":[{"id":5172,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/583\/revisions\/5172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/media\/843"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}