Hokkien mee, which translates to “Fujian noodles”, traces its roots back to the Fujian province of China. However, the dish as we know it today is a product of Southeast Asian culinary innovation, particularly from Malaysia, Singapore, and Indonesia. Interestingly, while these noodles are named after the Fujian province, the specific variations we see in Southeast Asia are not commonly found in Fujian itself.
Variations Across Regions
- Singapore Hokkien Mee: This version is a stir-fried combination of egg noodles and rice noodles with egg, pork, prawns, and squid. The essence of this dish lies in the aromatic broth made from prawns and pork bones, which is simmered for hours. To enhance its flavor, sambal chili and calamansi limes are served on the side. This dish was popularized by Chinese sailors from Fujian province after World War II. They would gather along Rochor Road in Singapore and fry leftover noodles from factories over charcoal stoves. Today, this dish is a classic in Singaporean cuisine, with some hawker stalls even being recognized by the Michelin Guide.
- Penang Hokkien Mee: Distinct from its Singaporean counterpart, the Penang version is known for its spicy prawn broth. The main ingredients include rice vermicelli, yellow egg noodles, prawn heads, shells, pork ribs, and kangkung. In Penang, it’s common to find pig skin as a topping, which is rare in other regions.
- Medan Mie Hokkien: In Indonesia, particularly in the city of Medan, Hokkien mee is known as Mie Hokkien. While the ingredients are similar to the Singaporean version, they are cooked separately and mixed just before serving.
- Hokkien Char Mee: This is a specialty of Kuala Lumpur and its surrounding areas. It consists of thick yellow noodles braised in dark soy sauce with pork, squid, fish cake, and cabbage. Unlike other versions, prawns are not used in this dish.
Conclusion
Hokkien Mee is a testament to the rich culinary tapestry of Southeast Asia, where traditional dishes evolve and adapt to local tastes and preferences. Whether you’re savouring the stir-fried version in Singapore or the broth-based delight in Penang, Hokkien Mee offers a delectable experience that speaks to its storied history and regional influences.
References
Article curated by Suwaytha Gopal
