nasi lemak lover_ penang hokkien mee _ prawn mee 槟城福建虾面

8/12/2019 Nasi Lemak Lover_ Penang Hokkien Mee _ Prawn Mee

1/13
http://www.nuffnang.com.my/


2/13

a good bowl of prawn noodles from scratch. I have posted this

recipelong time ago but it was not in detail. This time I

improve my old recipe especially the stock.

Chocolate-Bottom

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Japanese Condensed

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Light cheddar

cheesecake

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Rolls

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Cupcakes

Hokkaido chiffon

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Ayam Goreng

Berempah (Malay

Spiced Fried

Chicken)

Golden Sponge Cake

Penang Hokkien Mee

Prawn Mee
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3/13

This time i added jicama or yambean into the stock, whichgive natural sweetness, this bowl of good stock has no MSG at

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4/13
http://www.nuffnang.com.my/


5/13

add few spoon of sambal chili paste into the stock to give

spiciness!

in the same work, stir fry fresh shrimps, added some sambal

chili paste, you have to cook the shrimps over high heat in

Nutty Blueberry muffi

Penang Hokkien Mee /

Prawn Mee

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6/13

order to get crunchy prawns.

Also prepare some crispy shallots, don't know how to get

crispy shallots, check recipe here.

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7/13

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8/13

using the Rooster bowl to serve, give authentic feel to this

noodles, yum!

Penang Hokkien Mee / Prawn Mee

*serve 5

For the stock:-

600g pork ribs.

3.5lt water500g prawn heads and shells, fry with some cooking oil till

aroma

600g jicama, cut into big sizes

30g rock sugar or taste

2 and 1/2tsp salt or taste

Method

1. Boil water over high heat. Once boiled, scoop hot wate

over pork ribs, lightly blanch it.

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9/13

2. Add all ingredients into hot water, boil over low heat fo

1 and 1/2hrs. Season with rock sugar and salt.

3. Once stock done, strain the stock, add in the sambal ch

paste (I added 2 1/2tbsp or adjust to your preference).

For the sambal chili paste:-

20g dried chili, cut into small pieces then boil in hot water f

5mins, drained

1 fresh red chili

6 shallots4 garlic

ginger

1tsp shrimp paste/ belacan

4tbsp water

1/2cup cooking oil

15g dried shrimps,

soak in water to

soften, chopped1/2tsp salt or taste

2tsp sugar or to

taste

Method

1. Blend all

ingredients except dried shrimps till a paste.

2. Heat oil in wok, add in blended ingredients, saut for

10mins.3. Add in chopped dried shrimps, continue to cook for

5mins.

4. Add in seasonings and dish out.

200g fresh shrimps, stir fry in the same wok after done the

sambal chili paste, season with salt

200g lean pork or pork loin, blanch in the prawn stock for

15mins, sliced

Water spinach (kangkung), blanch in hot waterBean sprouts, blanch in hot water

Yellow noodles and rice vermicelli, blanch in hot water

Hard-boiled eggs

Crispy fried shallots

Fried lard

To serve- place noodles into serving bowl, top up with praw

stock and garnish with bean sprouts, water spinach

(kangkung), hard-boiled eggs, chili shrimps, pork slices, frie

pork lards and shallot crisps.

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10/13

Victoria Bakessaid...

i'm drooling big time Sonia! look at the colours in that bowl!

June 25, 2014 at 11:04 AM

Phong Hongsaid...

I say, my stomach hungry liao looking at this home cooked

Hokkien Mee!

June 25, 2014 at 11:08 AM

May Lawsaid...

Soniahor!

June 25, 2014 at 11:09 AM

Eileen Leesaid...

sonia

like like

June 25, 2014 at 11:19 AM

Jessie-CookingMomentssaid...

Sonia,1 ingredient stands out in your recipe, the yambean, very

pandai o. I think outside shops just use lots of brown sugar. It
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11/13

looks very hor jiak o! Thanks for sharing!

June 25, 2014 at 12:28 PM

said...

Sonia, I must say it looks delicious. Before I become a

vegetarian, prawn mee used to my favorite dish.

June 25, 2014 at 1:17 PM

Li Shuansaid...

June 25, 2014 at 1:21 PM

Melsaid...

Mmmm......salivating! Most of the stalls selling this here is only

so so in taste so thats why I never order and eaten this for so

long. Good to come this at home....homecooked ones arealways good!

June 25, 2014 at 1:27 PM

Fion@said...

OMG!I beh tahan liao!!!

Luckily i had bring my nasi lemak ,let's exchange now...hahaha

June 25, 2014 at 1:45 PM

Cheryl - Bakingtaitaisaid...

I would love to have this anytime, yours look incredibly

delicious, one bowl please, kam sia!

June 25, 2014 at 2:14 PM

Lite Home Bakesaid...

I had this just yesterday but looking at yours makes me want it

again and yours is definitely way better!

June 25, 2014 at 2:17 PM

Veronica Ngsaid...

Sonia, who wouldn't drool over your bowl of Hokkien Mee. I

would give anything to have a bowl now. So clever, adding

jicama to your soup. Thanks for sharing.

June 25, 2014 at 3:16 PM

Kimmysaid...
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12/13

Hi Sonia, your Penang Hokkien Mee preparation is quite

different from mine. I don't fry the prawn shells. This is my

family's favourite noodle. We ate a big, big bowl each time

when we cooked this at home. My relatives request that we

cook this during CNY when all came visiting.

June 25, 2014 at 3:45 PM

joceline lynsaid...

sonia

June 25, 2014 at 4:51 PM

Somewhere in Singaporesaid...

Too bad, i'm not Small Kucing and your neighbour...

June 25, 2014 at 4:57 PM

Aunty Youngsaid...

June 25, 2014 at 10:10 PM

irene mymesaid...

June 26, 2014 at 5:15 AM

Angie Ngsaid...

June 26, 2014 at 9:33 AM

My Little Spacesaid...

Wow Sonia, your prawn mee looks really really scrumptious.

Love the soup. Yummm....Hope you're having a lovely evening.

Blessings, Kristy

June 26, 2014 at 3:26 PM

lenasaid...

hi sonia, i hv never tried making har mee at home,always look

very tedious to me..but would like to try out this sambal cos i

always cant seem to get the right taste. btw, i have also tried

out your cottage pie which was published in the magazine, love
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13/13

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it, it was good and posted too. thanks!

June 28, 2014 at 1:15 AM

Anne Regaladosaid...

Just like Lena , your sambal is worth making . Gonna copy the

recipe after typing this comment :D

July 10, 2014 at 9:20 PM
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