Got this from a gluttony friend.. Hokkien Mee with Guinness stout..1
Crazy or what..!
Subject: Guinness Hokkien Mee
Singapore hawkers are raising their pints of Guinness and cooking with it, and now so can you
By 22 June, 2011
These men know the benefits of the 'meal in a glass'.
Well-versed foodies will understand the principle behind Newton Lim Kee Hokkien Noodles¡¦ latest offering, Guinness Hokkien Mee.
This Wednesday and Thursday, a couple of enterprising hawkers are using the iconic Irish stout to add depth and complexity to one of Singapore's best loved local dishes.
Far from confusing the palate, the result is a malty, sweet undertone to the sauce, rather than the bitterness one might expect. Once the noodles start to cool, the familiar notes of the hops behind the Guinness begin to emerge.
Created to pay tribute to Guinness¡¦ 142-year association with Singapore, if you¡¦re curious to give it a try (or perhaps a little dubious about the combination) judge for yourself by sampling the Guinness Hokkien Mee by Newton Lim Kee Hokkien Noodles and Guinness Prawns and Guinness Squid by Boon Tat Street BBQ Seafood at the Singapore Food Trail.
And if you can't get enough of the good stuff, use the recipe below to re-create the Guinness magic at home.
June 22-24. Guinness dishes will be served 7 p.m.--9:30 p.m. only. Prices start at S$5. Singapore Food Trail, Singapore Flyer, #01-09/12 30 Raffles Ave.
Now you can drink and eat your Guinness.
Guinness Hokkien Mee
Step 1: Prepare the Guinness reduction base
500 ml Guinness stout
3 drops apple cider vinegar
35 grams rock sugar (in blocks)
1 pinch of salt
1. Heat up a big pot and bring Guinness stout to the boil. Light a fire over the stout to burn off the excess alcohol.
2. Add vinegar, rock sugar and salt.
3. Simmer until the volume is reduced to half the original amount or 250 ml.
4. Stir before straining the mixture. Cool and store between 5 degrees Celsius to 10 degrees Celsius an air tight container to keep fresh.
Step 2: Prepare the prawn mee stock (can be used for at least 6-8 portions)
500 grams prawn heads (pre-roasted)
1 liter water
500ml Guinness stout
25 grams blue ginger (smashed and sliced)
1 stalk lemongrass (smashed and cut to 4 cm long)
2 teaspoons toasted coriander seeds
1 red onion (peeled and cut into 4 pieces)
1 pinch of salt
1. Pre-heat a non-stick pot.
2. Fry the onion and lemongrass until fragrant.
3. Add the coriander seeds and blue ginger.
4. Add the prawn heads, rock sugar, salt, Guinness and water.
5. Simmer until boiling and then reduce until the stock is halved in volume.
6. Strain the residue and cool.
7. Add 250 ml of the Guinness reduction to the mixture.
Step 3: Stir fry the noodles
2 tablespoons pork fat oil
35 grams minced garlic
3 whole eggs
280 grams yellow egg noodles
80 grams thick bee hoon rice noodles
60 grams bean sprouts
2 tablespoons soya sauce
3 teaspoons fish sauce
60 grams squid rings
150 grams tiger prawns
60 grams pork belly (sliced)
25 grams red chili (sliced)
1 pinch of salt and pepper
Garnishes
2 tablespoons sambal chili
3 small limes
20 grams spring onions (sliced into rings)
Half cup prawn stock
Quarter cup Guinness reduction
1. Heat up a wok with oil and lightly fry the noodles and bean sprouts.
2. Push the ingredients to the side of the wok and fry the eggs.
3. Add in the rest of the noodle ingredients one by one and cook for another four to six minutes.
4. Add in the prawn stock and Guinness reduction and continue stirring.
5. Cover the wok and let the noodles braise in the liquid for one to two minutes or until the liquid thickens.
6. Serve warm with the garnishes.
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