Indonesian Chinese Style Hokkien Mee

Ingredients

In this Indonesian Chinese adaptation of Penang Hokkien Mee, we incorporate the bold and spicy flavors of Indonesian cuisine. The dish is spiced up with Indonesian chili and shrimp paste, giving it a unique and fiery kick. Additionally, we use Indonesian yellow noodles instead of the Malaysian version, which adds a distinct texture and flavor to the dish. We alse have the original recipe for Penang Hokkien Mee, so you can check it out.

• 250g (8.8 oz) Indonesian yellow noodles 250g (8.8 oz) Indonesian yellow noodles
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 150g (5.3 oz) squid, cleaned and sliced into rings 150g (5.3 oz) squid, cleaned and sliced into rings
• 100g (3.5 oz) cabbage, shredded 100g (3.5 oz) cabbage, shredded
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fried shallots, for garnish Fried shallots, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large pan over medium heat. Add the minced garlic, sliced shallots, and sliced red chilies. Stir-fry until fragrant.
2. 2.
   Add the shrimp and squid to the wok and cook until they turn pink and are cooked through.
3. 3.
   Push the seafood to one side of the wok and add the shrimp paste to the empty space. Stir-fry the shrimp paste for a minute until fragrant.
4. 4.
   Add the cabbage and bean sprouts to the wok and stir-fry for a few minutes until they start to wilt.
5. 5.
   Push the ingredients to one side of the wok again and add the yellow noodles to the empty space. Stir-fry the noodles for a minute to coat them with the flavors.
6. 6.
   Mix everything together in the wok and add the soy sauce, oyster sauce, and sweet soy sauce. Stir-fry for another 2-3 minutes until the noodles are well coated and heated through.
7. 7.
   Remove from heat and drizzle with lime juice. Toss to combine.
8. 8.
   Serve the Indonesian Chinese Style Hokkien Mee hot, garnished with fried shallots.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract. This will enhance the taste and texture of the dish.

Tips & Tricks

• For a spicier version, add more red chilies or Indonesian chili paste.
• Adjust the amount of shrimp paste according to your taste preference, as it can be quite strong.
• If you can't find Indonesian yellow noodles, you can substitute with thick egg noodles or udon noodles.
• Customize the dish by adding other seafood like clams or mussels.
• Serve with a side of sambal chili paste for an extra kick.

Serving advice

Serve the Indonesian Chinese Style Hokkien Mee hot as a main course. It can be enjoyed on its own or with a side of sambal chili paste for those who prefer a spicier flavor. Add a squeeze of lime juice before eating to enhance the flavors.

Presentation advice

Garnish the dish with a sprinkle of fried shallots to add a crunchy texture and visual appeal. Serve the noodles in a vibrant bowl to showcase the colorful ingredients. Consider adding a lime wedge on the side for an attractive presentation.