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4
Ingredients
4 person(s)
Singapore Hokkien Mee
- 6-8 clove garlic
- 1 tbsp lard
- 300 g Pork Belly, sliced
- 50 g fish cake, sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 300 g white laksa noodles, Soaked for 10mins in cold water
- 1 litre prawn stock
- 250 g raw tiger prawns, deveined
- 50 g raw squid ring
- 300 g yellow hokkien noodle
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
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6
40min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
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Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl! -
Recipe is created for
TM 31
-
5
Recipe's preparation
- Add garlic
3 secs Sp 6
Scrape down - Add lard oil (or vegetable oil)
Saute 3mins 120D Sp2 - Add pork belly, fish cake, sesame oil, soy sauce
2mins 120D Reverse Spoon - Add white laksa noodles, 500g of prawn stock, prawns, squid rings
4mins 120D Reverse Spoon - Add yellow hokkien noodles, fish sauce, salt, sugar, remaining prawn stock
2mins 120D Reverse Spoon - While doing the previous step, crack an egg on the lid and let it slowly drip into the bowl as the noodle is cooking
- Enjoy warm and garnish with spring onions or coriander leaves
10
Accessories you need
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Spatula TM31
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Measuring cup
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11
Tip
For extra flavour, add some pork lard cubes to serve with noodles
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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