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Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)

Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)


Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 3

  • Dried Shrimps 1 1/2 tbsp

  • Ikan Bilis 1 1/2 tbsp

  • Pork Lard (Optional) 30 gms

  • Oil 1 tbsp

  • Oil (to use after frying the egg) 1 tbsp

  • Eggs (beaten) 2 nos

  • Squid (about 2 small pieces or 1 big piece) 100 gms

  • Big Prawns (unshelled) 9 piece

  • Minced garlic 1 tbsp

  • Pork belly (cut - about 1 cm in width and thickness) 100 gms

  • Thick Rice Noodle 250 gms

  • Hokkien Noodle 100 gms

  • Swanson Chicken Stock 500 ml

  • Seasoning:Fish Sauce 1 tbsp

  • Shaoxing Wine 1 tbsp

  • Pepper 1 dash

  • Topping Garnish:Sio Bak (ready made - can further roast it in oven to brown and crisp the already sliced pork belly) 1 tsp

  • Chopped Spring Onions 2-3 nos

  • Sugar 1 tsp


  • 01

    Preparation: Grind the dried shrimps and ikan bilis until its powdery fine,set aside

  • 02

    Frying Pork Lard (Optional): Add the pork lard to a heated pan/claypot over medium high heat, cover with lid and stir fry occasionally to ensure even cooking

  • 03

    Fry until brown and crispy remove the pork lard and its oil from the pan/claypot with 1 tablespoon of oil remaining in the pan/claypot

  • 04

    Frying the Hokkien Mee: Add 1 tablespoon of cooking oil (if not using lard) into the pan/claypot over medium high - high heat

  • 05

    Use medium high - high heat throughout this recipe

  • 06

    Add in beaten eggs to the heated oil

  • 07

    When the bottom of the eggs are cooked, push it to the side of the pan

  • 08

    Add a tablespoon of oil to the pan and add in minced garlic, grinded shrimp and ikan bilis stir fry until fragrance

  • 09

    Break the eggs up and saute into the garlic mixture

  • 10

    Add in pork belly and noodles and stir fry for a min or 2 Add in prawn and squid and half of the required chicken stock

  • 11

    Allow it to boil then add the remaining half of the stock

  • 12

    Add in the seasonings and allow it to boil over medium high to high heat for 5 to 10 mins until the broth is slightly thicken

  • 13

    Remove prawns earlier if its cooked before the broth is ready to prevent overcooking of prawns

  • 14

    Remove the pot from the heat and top with sio bak spring onions

  • 15

    Serve hot



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