Hokkien Mee, also popular as Hokkien Prawn Mee is basically a noodle dish stir-fried in a rich aromatic stock of prawn heads and pork bones. This mouthwatering noodle dish is made with “thick bee hoon” or vermicelli and yellow noodles. Apart from these, it also includes fried pork lards, egg, pork belly strips, squid and prawn to add some extra flavors. Mostly they are served hot with sambal chili and little lemon juice.
Now, when you know about the dish a little, let’s know the history of Hokkien Mee in Singapore:
As the name suggests, Hokkien Prawn Mee is a dish introduced by the Hokkiens. But, there is still some uncertainty about the origin of this dish.
Tracing the History of Hokkien Mee:
According to some people, Hokkien Mee was primarily known as Rochor Mee and was first available in the Rocher Road. Hokkien people who used to work in the noodle factory during the post-war Singapore used to gather in the Rocher Road and fried the excess noodle on charcoal stoves, which was named as Hokkien Mee. However, other say that a stall located just beside the 7th Storey Hotel near Rochor Road invented this noodle dish.
Yet then, Rochor Mee is a Peranakan interpretation of the dish that is cooked using more gravy and sambal- A more common choice these days. But the original Hokkien Mee is fried dry and served with red chili slices.
Well, how does the truth of its origin matters? Just known that the best Hokkien Mee are served in hawkers stalls and is awesomely delicious.