Tropical Asian Cooking. Wendy Hutton

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      1 teaspoon sugar

      1 teaspoon salt

      4 round green small limes (kalamansi or limau kesturi), top sliced off, or 1 large lime, quartered

      Hokkien mee (noodles), as this dish is known in Singapore, originated in southern China, in Fujian province. A mixture of yellow noodles and rice-flour noodles is stir-fried with eggs, bean sprouts, chives, seafood, and pork, then simmered in pork stock. A distinctly local touch comes in the accompanying sambal belacan, a pungent paste of chilies, shallots, dried shrimp paste, and lime. This hearty noodle dish can be enjoyed any time of the day or night.

      1 To prepare the pork stock, put the blanched carcasses and bones in a pan with the water, ginger, and garlic. Bring to a boil, cover, reduce heat and simmer 2 hours. Strain, discarding bones, then boil the stock with the pan uncovered if necessary to reduce the stock to 2 cups (500 ml). Set aside.