Penang Hokkien Mee Recipe
Penang Hokkien Mee is one of my favourite and this is the must eat when I back to hometown. Every time I would visit the same stall and I’ve been visiting the stall for more than 10 years. Last month when I was in Malaysia, I visited the aunty again for her Hokkien Mee. Not only once but few times.
This is my favourite Penang Hokkien Mee.
*Photo Credit RasaMalaysia (Rasa Malaysia shares lots of Asian Recipes and Cooking. You may visit the website for more delicious dishes)
In Singapore, Hokkien Mee is fried noodle dish and it looks totally different.
Photo Credit ieatishootipost
Well, I like Penang Hokkien Mee but my hubby likes Singapore Hokkien Mee. I think this is because he doesn’t have much chance to taste Penang Hokkien Mee.
Here I find the recipe for Penang Hokkien Mee and in fact I think I should get the recipe from the aunty selling hokkien mee. However, did she willing to share the recipe? That’s really “secret recipe” for her stall to run more than 20 years.
Here’s the Penang Hokkien Mee Recipe that I found online from Rasa Malaysia and share with you here. Since the photo looks yummy and I believe the recipe is also a good one. You may try the recipe by Rasa Malaysia and share with your friends about the site.
- 1 ziploc bag of shrimp heads and shells
- 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
- 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
- 1.5 lbs of pork ribs (cut into pieces)
- Salt to taste (or fish sauce to taste if you want stronger flavor)
- 30 dried chilies (deseeded and soaked to soften)
- 10 shallots (peeled)
- 5 cloves garlic (peeled)
- 2 tablespoons of water
- 6 tablespoons of cooking oil
- 1 pound of yellow noodles (scalded)
- 1 pack of rice vermicelli (scalded)
- Some kangkong or water convolvulus (scalded)
- Some bean sprouts (scalded)
- 1/2 pound of lean pork meat (boiled and sliced thinly)
- 1/2 pound shrimp (shelled and deveined)
- 6 hard-boiled eggs (shelled and quartered)
- Some fried shallot crisps (store-bought)
- Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.
- Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
- Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange “foam” forming at the top of the stock.
- Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
- Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
- Add rock sugar and salt/fish sauce to taste.
- To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
- Serve immediately with more chili paste to taste.
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