Claypot Stewed Seafood Hokkien Mee

It's been a long long time since I last had this dish in the old days. Time to reminisce so I tried to follow the recipe as close as I could still remember how it was cooked.

One pot dish is always a favorite among busy mummies, no matter you are SAHM, PTWM, FTWM, what ever terms I could think of. Even for the helpers, they would love one pot dish too.

Here's what I have adjusted the recipe based on 4 servings as I cooked based on agar-ation for my family of 7.

Claypot Stewed Seafood Hokkien Mee

Ingredients (A) 

500gm Yellow Hokkien Mee (the flat ones)
1/2 tbsp chopped Garlic

Ingredients (B)

8 Shelled Prawns (I removed the shell but left the head and tail untouched)
1 Boneless Thigh (Cut into bite-size) 
5 slices Lean Pork
5 slices Fish Fillet 
5 slices Sotong (optional)
6 pcs Crabstick
some Caixin (Cut into 4-5 cm long)

Ingredients (C) 
1 Egg  

Sauce 
500ml Chicken Stock
1 tbsp Dark Sauce
2 tsp Light Sauce
1 tsp Oyster Sauce
some sesame oil
pinch of Pepper

Thickening Glaze
3 Tbsp Tapoica Flour } Mix well for thickening
4 Tbsp Water                 } the sauce

Method:-
1) Blanch the yellow noodles in boiling water for few min, remove and set aside.
2) Dust the fish with tapioca flour and then rinse with water. Set aside.
2) Fry chopped garlic in 1 tbsp of oil till fragrant. Add the sauce, (B) ingredients and blanched yellow noodles. Cover the lid and simmer for 5 minutes.
3) Put in beaten egg and thickening glaze and a little bit sesame oil.  Stir well & serve!

PS: 
- Personally I do not like too starchy food so please add the thickening glaze according to your preference.
- My kids prefer to have poached egg or half boiled egg instead so I cooked the eggs separately and add on top before serving.
- Dusting the fish helps to remove the fishy smell and makes the fish less likely to break while cooking.