From Nomadette YouTube

NutritionSortLoading...
Loading...

400g Prawn Heads and Shells

200g Chicken Feet and/or Bones

40g or 2 tbsps Ikan Bilis or Dried Anchovies

1 Onion, cut in half

5-6 cloves Garlic, smashed

2 litres Water

250g Fresh Yellow Noodles

150g Fresh Thick Vermicelli or Bee Hoon

1 Egg

1-2 cloves Garlic, minced

1 tsp Fish Sauce

½ tsp White Pepper

A handful of Chives

A handful of beansprouts

8 Prawns

1 Squid, sliced

1 Fish Cake, sliced

Cooking Oil

Garnish with Lime

100ml Dried Chilli Paste

1 Onion or 2-3 Shallots

3 Garlic

2 tbsps Belachan or Fermented Dried Shrimp Paste

2 tbsps Dried Shrimps

1 tsp Tamarind Paste

½ tsp Salt

1 tbsp Sugar

Select allAdd

1. In a pot, add oil. Once hot, add prawn heads and shells. Saute until it turns orange, and all liquid and been drawn out and evaporated. The heads and shells should be dry, and you should not smell any fishiness at all. Your kitchen should smell like grilled prawns almost.

2. Push prawn heads to one side, and add in chicken parts. Add oil first, if needed. Sear the chicken, so that the skin is not pink anymore.

3. Add ikan bilis, onion, garlic and water. Stir through. You can use your spatula or ladle to press on to the prawn heads to release the juices into the broth. Turn up the heat and let it come to a boil.

4. Once broth boils, turn the heat down and let this simmer or at least 30 minutes, to an hour. Cover pot with a lid.

5. When you come back, broth is done.

6. In boiling broth, cook the squid and prawns. Keep the squid whole, with head, innards and bone removed. Wash thoroughly inside-out before adding squid to broth. Peel prawns and add to broth to cook. Take out once done. The seafood will cook quick, about 2-3 minutes.

7. Once seafood is cooked, strain broth, or use a slotted spoon to remove the ingredients. Broth is ready. Keep broth close to pan for noodle frying.

8. To a pan, add oil. Once hot, add egg and scramble to cook.

9. When egg is almost set, add noodles and one ladle of seafood broth. Saute and let the noodles absorb the broth.

10. Saute until noodles are almost dry. Push to one side, and add more oil. Add garlic, and season noodles with fish sauce and ground white pepper. Add another ladle of broth and stir fry the noodles.

11. Noodles should already be slightly saucy. Add chives and beansprouts and give a quick stir fry.

12. Add cooked seafood, and final two ladles of broth. Add more broth for a saucier noodle. Stir fry until you achieve desired creaminess and Hokkien Noodles are done!

13. Serve with a squeeze of calamansi lime (or regular lime) and sambal belacan.

14. Soak dried shrimps in warm water for about 5 minutes. Drain, and roughly chop dried shrimps. Keep to one side.

15. Blend together dried chilli paste, onion or shallots, garlic, and belacan. Option to add soaked dried shrimps here, if not chopping up.

16. To a pan, add oil. Once hot and over low heat, saute the blended sambal chili paste. Continuously stir until the oil splits. This is when the chilli is fully cooked. The sambal paste would have dried slightly, and become thicker. The oil would also be a bright red colour, and floating above the sambal.

17. Season with salt, sugar, tamarind paste and chopped dried shrimps.