singapore hae mee

Noodles are served with umami-rich broth made of prawn shells and pork ribs. Recipes for both Instant Pot and cooking on stove-top are included.

Singapore Prawn and Pork Ribs Noodle (Hae Mee)

pork

Chinese yellow noodles or rice noodles/vermicelli

Tbsp cooking oil

garlic (peeled and minced)

star anise

cloves

lbs prawn heads and shells combined (from large prawns)

water

white peppercorns

Tbsp fish sauce

soy sauce

Tbsp dark soy sauce

gr rock sugar

Tbsp brown sugar (or more to taste)

bean sprouts

4-5 red chili ((chopped))

Soy sauce for the chili

If using water spinach/kangkung and bean sprouts, bring a medium pan of water to a boil, cook the bean sprouts briefly about 30 seconds in boiling water. Then blanch water spinach briefly for about 1-2 minutes. Turn off the heat, drain and run them under cold water. Set aside

Prepare the noodles by bringing a large pot of water to a boil, depending on which type of noodles you use, follow the instruction on cooking the noodles. Set aside

Clean and devein all the prawns you have. Save about 2 lbs of the shells and heads for making stocks and about 18-20 piece of the large prawns to serve with noodles

Prepare the prawns:

This step is to get rid of the &quot;meaty&quot; smell from the ribs. Bring a large pot of water (enough to cover the pork ribs) to boil. Put in the pork ribs and blanch it until the pork started to turn color, about 5 minutes and turn off the heat. Drain the water and set aside. Rinse the pork ribs of any scums. Clean the pot up of any scums too.

Blanch the pork ribs:

Turn on &quot;saute&quot; on instant pot. Add 3 Tbsp of oil and saute the garlic for about 30 seconds. Add prawn heads, shell, and tails and saute until they are fragrant and the color changes to orange

Add pork ribs, star anise, cloves, white peppercorns, water, and seasonings. Close the lid. Press &quot;pressure cooker&quot; and make sure it&#039;s on &quot;High Pressure&quot; and set the timer for 15 minutes. If you leave the ribs whole, pressure cook for 30 minutes. When the timer is done, wait 10 minutes and then turn steam release handle to venting. Wait until the pressure valve goes all the way down and then open the lid

Pick the pork ribs out to a separate plate. Strain the stock and discard all the solids

Prepare the soup base with Instant Pot:

Preheat a heavy-bottom pot. Add 3 Tbsp cooking oil. Saute the garlic for about 30 seconds. Add prawn heads, shell, and tails and saute until they are fragrant and the color changes to orange. Add pork ribs, star anise, cloves, white peppercorns, water, and seasonings. Bring it to a boil and then lower the heat, cover, and let it simmer for about 1 to 1 1/2 hour or longer until the ribs are tender but not falling apart

Pick the pork ribs out to a separate plate. Strain the stock and discard all the solids. Have a taste. The soup should be more at a sweet side

Prepare the soup base on stove-top:

Bring the soup back to a boil, blanch the prawns in the soup until they just turn pink. Don&#039;t over cook them

Portion individual cooked noodles, water spinach, prawns, and ribs into serving bowls. Ladle the hot soup over the noodles and everything else

Serve with chopped red chili doused in soy sauce if you prefer

Serving:

Recipe is spot on! like you, I craved the humble Singaporean hawker fare.

I made some modifications. 
- added about a teaspoon of pancetta at the very start (I know, it's not Singaporean but) for the extra umami. No authentic hawker fare is without lard. Just saying.. 
- stick to rock sugar first and add the brown sugar to taste later. 
- blanched freshly made fish cakes in the stock just before serving just because, who doesn't like fishcakes? And it added extra "sweetness" to the broth. 
- sprinkled (more than) a dash of chilli powder in my noodles just before serving (and the usual condiments - white pepper, red chili padi, fried shallots..)

Made this twice and nothing but positive reviews! Kids are everything. The broth is better the second day actually.

https://content.jwplatform.com/videos/xkbwdQis.mp4

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