Creating your account...
Thanks for joining HalfHourMeals.com!
An unexpected error occurred. Please try again.
- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
5
Penang Style Hokkien Hae Mee (Prawn Noodle Soup)
Description
I am not a noodle addict, but I do enjoy eating it sometimes. Not just a die hard enthusiast. But I fell in love with Laksa and Hokkien Mee. Too bad. I can't make my own Laksa soup here because there are no Laksa leaves available here in the Philippines. Thanks to Makansutra and Paotsin... They serve Laksa ala Kota Kinabalu style.
Cooking and eating Hokkien Mee kinda reminds me of the days when I was in Penang. Every sip of this prawn noodle soup, brings me back to the times when we would wake each late, hot, noon, prepping up then heading to Uncle's Little Angel Cafe, and would order my favorite Crispy Chicken in Thai sauce with this delectable Hokkien Mee for starter. Like I said, I'm not a noodle addict, but this one made me gave me a second thought about noodles.
Hokkien Mee is composed of some fried noodles done in Fuijan way that is commonly served in Malaysia and Singapore. There are two kinds of Hokkien Me:
Hokkien Char Mee or the Char Hae Mee - which is the stir fried style, commonly served in Kuala Lumpur and Singapore, with some yellow, fat noodles, topped with pork, chicken, cabbage, squid, and usually soy sauce is used as a seasoning and as a condiment
Hokkien Hae Mee - refers to the Prawn noodle in Penang. Served with egg and rice noodles, no soy is used. And Prawn is the main ingredient in this dish with a few slices of pork, squid or fishcakes. Usually garnished with fried shallots (I just love the smell of these little babies). Instead of a dark soy, sambal and red chilli is added, and just a little bit of light soy sauce is added.
The recipe I'll be sharing is the Penang style Hokkien Mee. So get ready with your ticklers, and jot the important steps:
add to shopping list Ingredients
1/4 kg pork (loin or belly, cut into 1/2 inch thick)
1/4 - 2/3 kg medium sized shrimps (shelled and deveined)
3-4 hard-boiled eggs (shelled and and sliced in half or by quarters)
3-5 Shallots ( peeled, sliced and fried)
1 pack egg noodles
1 pack of rice vermicelli (blanched)
1/2 bundle kangkong leaves blanched
1 cup bean sprouts (blanched)
6-8 pcs Steamed pork dumplings (optional)
1/4 cup sesame oil
6-8 dried, red, chilies (deseeded and soaked to soften)
5-7 tbsp Sambal sauce
Shrimp heads and shells (taken out from the Prawn toppings) - for the stock
1- 1.5 liter water
Preparation
Note:
The prawn broth and the sambal chili sauce are the important keys in this recipe. Sambal cannot be replaced with a regular red chili paste, for it has a characteristic taste and flavor that makes "Hokkien Mee" distinctive from other Ramen and Chinese Noodle soup.Sambal sauce can be bought in some asian markets. I saw one at SM Hypermart before.
Usually, pork meat is boiled to tenderness. I fried some of the meat afterwards in sesame oil for added flavor
Procedure
* In making the Sambal Chili Paste - Mix all the ingredients together and blend in a processor. Heat up your wok or non stick pan with some sesame oil, then stir fry the chilipaste for 3 to 5 minutes. Set aside.
* In the same pan, heat up some oil again, and cook the shelled shrimps until it becomes brown. Set aside, let it cool for a while then slice the prawns in halves.
* In another pot, sautee some garlic and a few shallots in sesame oil. Add the prawn heads and shells. Stir fry until it becomes aromatic and pinkish. Add in 1 liter of water and bring to boil for 50 minutes to 1 hour or until the stock becomes foamy and the soup tastes prawny.
* Strain the stock, and remove the foam this time, add in the pork meat and bring back to boil again for another 40 minutes to 1 hour. (I usually fry my pork afterwards for extra flavor). Add the chili sauce paste at a desired amount. Season with. light soy, fish sauce and salt to taste.
Serving
* Place the blanched egg noodles and rice vermicelli, bean sprouts, kangkong, and some steamed dumplings in a bowl. Pour in the boiling hot stock over the noodles and vegies. Topped with some chopped eggs, pork meat and prawns. Garnish with fried shallots on top. Enjoy..
Remember, in cooking good food, there's nothing more
enjoyable than to share it with your loved ones......
Post a Question or Comment
blog comments powered by DisqusReviews
4/27/10
Yes you may! Chicken can be a cook alternative..
