Hokkien Mee Style Seafood Linguine
Hokkien Mee Style Seafood Linguine
 
 
 
 
Ingredients   Directions
  • 500g cooked Sam Remo Linguine
  • 3 cloves garlic, finely minced
  • 150g bean sprouts
  • 2 beaten eggs mix in half tsp of fish sauce
  • 150g cooked medium shrimps, leaving tail portions
  • 1 medium cooked squid, cut into rings
  • 100g cooked belly pork, cut into small strips
  • 60g Chinese chives, cut into 1 inch length
  • 100g pork fat, cut into cubes and fried till crispy (keep the oil)
  • Garnishing: Fresh coriander, sambal belachan chilli and lime wedges
  • Preparation Stock for Frying:
  • (Combine all stock ingredients and bring to boil until it reduces to 2 cups)
  • 1 cup of Prawn shelled stock
  • 1 cup of cooked belly pork stock
  • 1 cup of chicken broth
  • 1 Tsp of rock sugar (to taste)
  • 1 Tsp of chicken bouillon
  • 1 tsp light Soya sauce & 1 tsp dark Soya sauce
 
  • Cook linguine according to package directions; in salted boiling water until al dente, drain and set aside.
  • Heat a wok and when it's hot add in the chopped garlic, lard cook until fragrant. Add in the beansprouts, stir fried over high heat for about 1 minutes. Then adds in the beaten eggs sit cooking for another minute.
  • Add in cooked linguine, stir mix thoroughly. Incorporate in the ready stock, cover, and cook 2 minutes.
  • Remove cover, add in the pork, squid, shrimp, and chives and continue stirring and cooking until the linguine pasta have absorbed most of the stock. Turn the heat to high again and give the linguine pasta a quick stir.
  • Transfer to serving platter and garnish with crispy pork lard and serve with sambal belachan chilli and lime wedges. Squeeze some fresh lime to give the dish a little tanginess and a little chilli sambal to give the added oomph.
 
Back