The sumptuous noodle dish shown below introduces one of the most exotic Asian cuisines, that of the Straits Chinese. A result of intermarriage between Chinese and Malays, the food is intricate, blending Chinese ingredients with the Malay cook's rich store of seasonings.
This recipe is named for the Hokkien Chinese, who traveled from South China down the Malay Peninsula. It was developed by Violet Oon, an authority in nonya (the regional name for Straits Chinese women) food in Singapore. The dish of shrimp, pork and fresh Chinese noodles, is garnished with crisp fried shallots, shredded omelet, chiles and cucumber.
PRODUCED BY ROBIN TUCKER FOOD STYLIST: JULIA WEINBERG / ORCHIDS FROM CALIFORNIA FLORAL CO., LOS ANGELES FRIED HOKKIEN NOODLES, NONYA STYLE 1/2 pound medium shrimp with heads 5 tablespoons oil or lard Water 1/2 pound pork butt 1 pound fresh Chinese egg noodles 5 cloves garlic 5 shallots 2 teaspoons bottled Chinese soybean condiment, mashed 3 leeks, finely sliced, optional 2 ounces Chinese chives, cut into 2-inch lengths 1 teaspoon salt 1 teaspoon sugar 2 teaspoons light soy sauce 2 teaspoons dark soy sauce Dash pepper 3/4 pound bean sprouts Garnishes
Wash shrimp; remove heads and shells. De-vein and pat dry. Heat wok over high heat. Add 2 tablespoons oil. When oil smokes, add shrimp heads and shells and stir-fry 4 to 5 minutes, until bright red. Remove heads and shells from wok and pound in mortar. Add 1 cup water, mix well, then strain for stock.