The Lost Singapore 1950s Hokkien Mee Recipe

1950s – 1970s Soupy Clam Hokkien Mee (extinct)

我要找回这”阿公”的味道 — 是1950s南洋目不识丁的苦力先辈在新加坡河畔发明的美味佳肴: 1. 肉骨茶 2. 捞鱼生 3. 海南鸡饭 4. 炒粿条 5.潮州鱼丸面/ 肉脞面

可惜问了几位50岁以下年轻的大厨师师傅, 都不知我所云的”古早福建面”是”啥米碗糕 “(福建话, 即: 什么東西)。哀哉!

The closest below (but inferior) is the 2010s Prawn Soupy Hokkien Mee: 不比古早的福建面, 用upeh leaf包, 火炭煮的圆型福建面, 和香喷喷的汤汁。

1970s – Now: Fried Hokkien Sotong Mee:

This type of Hokkien Mee with Sotong (Malay word: squid) appeared quietly in early 1970s. It is fried, also wrapped in upeh leaf (now by brown paper).

Long Razor Clams (USA):
There is one similar type of long clam in Singapore during 1950s – 1970s, used in charcoal cooking the soupy Hokkien mee wrapped in upeh leaf. Now extinct together with this nostalgic soupy Hokkien mee.

新加坡名称: 啦啦 = 大头 = 蛤蜊 (Clam) (\ge-li)

现在只有圆而小的种类。长的”啦啦” (蛤蜊 \ge-li)本地绝种了。

Common clams found today :

Another version of Hokkien Mee: Malaysia KL style with thick black gravy.

Seabass Blanched with Hot Oil 油浸金目鲈

广东名菜: Seabass Blanched with Hot Oil


新鲜金目魲 Fresh Seabass (900 gm): yellow tail, clear eyes, shiny body (that is from clean water).
1. Seabass: de-boned butterfly. 去骨双飞。Wash the fish then dry with paper. Coat fish internal body with salt, external skin with 生粉 potato / tapioca 木薯粉 flour (for crispiness after stir fry).

2. Oil bath: oil must be clean and boiling.
♢ 猛火炸片刻, 转中火浸泡2-3分钟, 捞起。
Over high heat, stir fry the fish for a while; then bathe it for 2 – 3 mins under medium heat. Remove the fish from oil.
逼油巭 Chinese Cooking Kongfu “expel excessive oiliness” :
开猛火, 再将鱼回锅炸片刻, 转中火浸泡至外酥里嫰
Turn on high heat again, return the fish back to oil, stir fry for a while then lower the heat, immerse and bathe the fish till its skin turns brownish crispy and its inside meat tender.
♢ 盛盤。Serve the fish in a plat.

3. Sauce 调味 :
♢ Stir fry (爆香) 甜菜脯 (Preserved Radish) 5gm, 姜末(chopped ginger) 1/2 Tbps, 蒜茸 (chopped garlic) 1 tbps. Pour them over the fried fish on a display plate.
♢ Prepare the sauce : Fry the roots of coriander and onion spring with little oil. Add the Chinese rice wine (花雕酒 1Tbps), oyster sauce (蚝油 2Tbps), fish sauce (鱼露 1 tbps), 上汤 (chicken stock 1 tbps), Sesame oil (麻油 few drops), Sugar (糖 1tbps), light soy sauce (生抽 1Tbps), water (清水 300 cc). Boil the sauce, then pour it on the sides of the fish.

4. Before serve (香喷喷): heat 1 tablespoon of clean hot oil, pour over the garnishing Spring Onions, Coriander & Red Chili (葱段, 芜荽, 红辣椒) on the fish.

농 어 맛있어요 !
Seabass delicious !

Tbps: Tablespoon
tbps: teaspoon
巭 [\pu]: Korean word derived from 2 Chinese words “功 夫” means “Kongfu”。
甜菜脯 (Preserved Radish):

Order Pyramid Diet at FoodCourt


Now I know how to order meal in pyramid proportion on my plate:
2 types of vegetables,
1 meat or fish,
1 rice 饭 or less rice (eg. watery porridge 糜 /congee粥)

Follow by 1 fruit – I eat 1 banana daily at home. It is the ‘Apple’ equivalent in tropics – One banana a day kicks the doctor away.

Banana contains rich Zinc which is excellent to keep flu away, also keeps old mind young and man’s prostate healthy.

Banana is ubiquitous in tropic, very cheap, no need to wash.