How Singapore FRIED HOKKIEN MEE is cooked

This Singapore Hokkien Mee was invented in the 1980s, actually a Nyonya (娘惹) version of the traditional dark Hokkien Mee, with seafood (squids aka “sotong”, prawns), mixed lean yellow noodles with white Laksa noodles, simmer in stocks (高汤) made from prawn shells.

Notice the “secret” fish sauce for umami added in cooking, served with lime and the special chillie.

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