Hokkien Mee

Hokkien mee, as the name implies, is a Hokkien cuisine popular in Southeast Asian nations such as Malaysia, Singapore, and Indonesia. The term might be perplexing because it refers to three separate variants of the dish.

Hokkien mee, also known as hae mee in Singapore, is a stir-fried meal prepared with egg noodles and rice noodles and topped with prawns, fish cake, pig ribs, squid, spring onions, and fried pork or chicken fat. The Kuala Lumpur version of hokkien mee (also known as hokkien char mee) is identical to the Singaporean form, but it is cooked with a thick black soy sauce.

Penang has the third and last version of hokkien mee. It is also known as hae mee, similar to Singaporean hokkien mee. Penang hokkien mee, on the other hand, refers to a noodle soup meal cooked with egg noodles and rice vermicelli in a thick broth seasoned with prawn heads and shells and pork ribs, as opposed to the Singaporean version.

As if that weren't confusing enough, prawn mee, a Singaporean noodle soup delicacy, is extremely similar to Penang hokkien mee.