Singapore uses Guinness to add depth to their favorite dishes - Guinness Hokkien Mee recipe
Celebrating an 142-year association with the Irish stout Singapore chef creates Guinness dish
As much as the Irish love their Guinness I don’t think that any of us have tried to use it while cooking up an noodles dish. In celebration of Guinness’ 142-year relationship with Singapore some enterprising chefs have come up with an a variation on one of their most popular dishes.
According to CNNGO reports those in the know will understand the principles behind Newton Lim Kee Hokkien Noodles’ latest dish the Guinness Hokkien Mee and if you don’t believe them you can always try the recipe below.
Supposedly the Irish stout adds a depth and complexity to the local dish. “the result is a malty, sweet undertone to the sauce” say CNNGO. “Once the noodles start to cool, the familiar notes of the hops behind the Guinness begin to emerge.”
Who said you can’t have Guinness with everything on the menu!
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
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.