"From quick dry-tossed noodles to slow-simmered prawn mee broth. Slurp-worthy bowls you can master in your own kitchen."
1. 30-Minute Dry Mee Pok
The secret is in the sauce: a mix of ketchup, chili paste, black vinegar, and pork lard oil. Blanch the noodles quickly and toss vigorously for that bouncy texture.
2. Traditional Prawn Mee Soup
Don't throw away your prawn heads! Fry them until orange and fragrant, then simmer with pork ribs for at least 2 hours to get that rich, umami-packed broth.
3. Wok-Fried Hokkien Mee
You can achieve a decent version at home without a charcoal fire. Use a good prawn stock to braise the noodles until they absorb all the flavour, and let the starch thicken the gravy naturally.
4. Mee Soto
A comforting bowl of yellow noodles in a spiced chicken broth. The 'rempah' (spice paste) of turmeric, ginger, and galangal is key, along with a kick of cili padi kicap.