Comments on: Singapore Hokkien Mee

By: Melissa Tilley

Melissa Tilley — Thu, 03 Jan 2013 15:12:14 +0000

Hi, I’m a beginner cook from Australia, I’m originally Malaysian and have grown up on this dish, LOVE it! Unfortunately haven’t attempted Hokkien mee yet! This recipe looks so darn simple for something which tastes a looks that good! But, just a little question, I intend to make this for a family for four, how many serves does this recipe make? Thanks!!

By: myebelle

myebelle — Sat, 17 Nov 2012 14:27:10 +0000

HI… I just found this recipe for the first time and elated is an understatement. Been living in Australia for too long and I would order this everywhere I go whenever I’m in Singapore. I need to clarify … you mentioned uncooked prawn shells and prawn heads, weren’t they already fried in the oil and put into the chicken stock? Or do you not use all of the heads and shells from the 400g of prawns? …. Thanks, Michelle

By: OHMS

OHMS — Fri, 02 Nov 2012 07:46:58 +0000

Greetings, As a green and naive young lad in the British Army in 1968 I was posted to Terendak, an Army base close to Melaka or Malacca as my travel voucher read then, the aircraft landed at Changi, Singapore late at night and then by lorry to a now forgotten hotel near Colliers Quay – First impressions? the undescribable odour combined with the humidity as we deplaned onto the runway, no jetways then, the air was like soup after two days in the airconditioned plane, wonderful. Early up to be escorted to the railway station for the slow train to Ipoh – or was it Seramban? can’t remember, but I was fascinated by the fact that when you flushed the loo you could see the railway bed flashing by as the flap in the loo pan opened. Being a lowly Private soldier my ticket was for second class and I was trying to be the cool International traveller while my fellow passengers completely ignored me. Everybody was eating. and nothing that I could recognize either, there was this man with a huge gold tooth dressed in a white shirt and blue shorts coming in and out of the carriage serving plates of steaming food so I figured he was in charge and timidly asked him in my English accent for a menu, he said something which I couldn’t understand but was obviously a question so rather than just ask again in a louder voice I pointed to the guy across the aisle who was eating something that looked a little like Spaghetti Bolognaise i.e safe. The gentleman amazed me by speaking English, ” ok Johnny, I bring, two dollah” my addiction to Mee was born.

By: Tash

Tash — Sun, 05 Aug 2012 10:57:15 +0000

Curious; anyone know how many this feeds?

thanks

By: Jerry

Jerry — Wed, 21 Sep 2011 20:21:31 +0000

I live in canada but am still hook on Hainese chicken rice that I used to buy from cross street. appreciate if somone can get me that recipe.
I left S’pore 30 yrs ago and havde not been back.

cheers….Jerry

By: Kohinoor

Kohinoor — Thu, 03 Feb 2011 15:08:55 +0000

It looks delicious and I’ll definately have a try. For how many persons is this recipe?

Thanks,

Kohinoor

By: Shirley@kokken69

Shirley@kokken69 — Sat, 29 Jan 2011 00:29:19 +0000

Hi Asbejna, in fact I do have a recipe for the chilli sambal that goes with this. It is too lengthy to write it here. Could you email me directly at kokken69blog@gmail.com

By: asbejna

asbejna — Fri, 28 Jan 2011 07:12:05 +0000

Hi Shirley,

I would love to try cooking this for my family one day. I do have a small request….Do you happen to have the recipe for the sambal chilli too ? I have tried making it many times but unsuccessful. Would really appreciate if you could share the recipe. Thanks a million.

By: noobcook

noobcook — Wed, 12 Jan 2011 05:19:16 +0000

congrats, Shirley! what a great looking Hokkein mee, and served in Opeh leaves, no less =)

By: tigerfish

tigerfish — Tue, 11 Jan 2011 01:55:17 +0000

OH yes, to cook this dish, need to start planning early: Start collecting those prawn heads! Heee heee! That’s the key!