1950s – 1970s Soupy Clam Hokkien Mee (extinct)
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。
Another version of Hokkien Mee: Malaysia KL style with thick black gravy.