Thursday 8 August 2013

Stewed Seafood Hokkien Mee in Claypot by Eleanor Lim

Stewed Seafood Hokkien Mee in Claypot
(Serves 4)

500gm Yellow Hokkien Mee (the flat ones)
1/2 tbsp chopped Garlic
8 Shelled Prawns (I removed the shell but left the head and tail untouched)
1 Boneless Thigh (Cut into bite-size)
5 slices Lean Pork
5 slices Fish Fillet
5 slices Sotong (optional)
6 pcs Crabstick
some Caixin (Cut into 4-5 cm long)
1 Egg
500ml Chicken Stock
1 tbsp Dark Sauce
2 tsp Light Sauce
1 tsp Oyster Sauce
some sesame oil
pinch of Pepper
Thickening Glaze
3 Tbsp Tapoica Flour } Mix well for thickening
4 Tbsp Water } the sauce

1) Blanch the yellow noodles in boiling water for few min, remove and set aside.
2) Dust the fish with tapioca flour and then rinse with water. Set aside.
2) Fry chopped garlic in 1 tbsp of oil till fragrant. Add the sauce, (B) ingredients and blanched yellow noodles. Cover the lid and simmer for 5 minutes. (Adjust taste with own preference)
3) Put in beaten egg and thickening glaze and a little bit sesame oil. Stir well & serve!

- Personally I do not like too starchy food so please add the thickening glaze according to your preference of starchiness.
- My kids prefer to have poached egg or half boiled egg instead so I cooked the eggs separately and add on top before serving.
- Dusting the fish helps to remove the fishy smell and makes the fish less likely to break while cooking.


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