Five Recipes
The Hokkien Kitchen
Recipe One
Hokkien Mee
福建炒虾面
Singapore-style stir-fried prawn noodles — yellow noodles and bee hoon braised in deep amber prawn stock, with crispy lard, sambal, calamansi.
Recipe Two
Bak Kut Teh
肉骨茶
Teochew-style pork rib tea — clear, garlic- and pepper-forward broth. The soup of working men.
Recipe Three
Or Luak
蚝煎
Crisp-edged, custard-centred oyster omelette in the Singapore street style — chilli sauce and coriander on the side.
Recipe Four
Ngoh Hiang
五香
Beancurd-skin rolls of seasoned pork, water chestnut, and five-spice — steamed, then fried to a crackle.
Recipe Five
Hae Mee
虾面
The dish Hock Ko sold at Maxwell for nineteen years — deep prawn-shell stock, springy noodles, blanched prawns, fried shallots.