Hokkien Mee #recipeoftheweek

What best is a plate of piping hot Hokkien Mee in this rainy season?

Introducing an all-time local favourite, the Singapore Hokkien Mee. The smooth and silky texture of the noodle paired with our curated Food Explorer's prawn is indeed ho jiak!

Recipe from bearnakedfood

Main Ingredients



  1. Rinse the prawns, peel off the shells and remove the veins.

  2. To prepare the prawn stock, put the shells and heads in a medium pot and stir fry for a minute until fragrant. Add in water and bring to boil. Cover and simmer for 15 mins under low heat.

  3. Meanwhile, clean and remove skin and gut from the squid. Leave the squid whole.

  4. After 15 mins, discard all the shells (including heads) in the stock and turn up the heat.

  5. Add in the whole squid and bring to boil for 1 minute until it firms up. Do not overcook the squid or it’ll become rubbery.

  6. Remove from stock and set aside. When it’s cooled, cut into ½ inch rings.

  7. Lastly, add in the prawns and when they turn red and opaque, fish them out. Your prawn stock is ready.