Penang Hokkien Mee

Penang Hokkien Mee

Penang Hokkien Mee
Penang Hokkien Mee

With this recipe you can make a delicious, authentic pot of noodle soup with prawns.

Serves: 2-4

Time: 3 hrs. 50 mins.

Ingredients:

Stock Ingredients:

1 large bag of shrimp shells and heads

Salt to taste

1 ½ pounds pork ribs, cut into pieces

2-3 pieces rock sugar or to taste

15 cups water

Chili Paste:

10 shallots, peeled

30 dried chilies, deseeded and soaked until softens

1 pound yellow noodles, scalded

1 pack rice vermicelli, scalded

5 garlic cloves, peeled

Some water convolvulus or kangkong, scalded

6 tablespoons cooking oil

Some bean sprouts, scalded

2 tablespoons water

Toppings:

6 hard-boiled eggs, shelled and quartered

½ pound shrimp, shelled and deveined

Some store-bought fried shallot crisps

½ pound lean pork meat, boiled and thinly sliced

Directions:

  1.   Using a mini food processor; blend the entire chili paste ingredients together until well blended and finely grounded.
  2.   Now, over moderate heat in a large wok; heat the cooking oil.
  3.   Add in your chili paste and stir fry for 5 minutes. Transfer the mixture to a clean dish and set aside.
  4.   Next, add a small amount of oil more to the same wok (don’t wash it) and cook the shrimp toppings.
  5.   Add a small amount of chili paste, salt and sugar.
  6.   Pan-fry the shrimp for 2 minutes, until burned slightly.
  7.   Dish up; set aside at room temperature and let cool until easy to handle then slice into halves.
  8.   Add water into a pot and bring it to a bowl over moderate heat.
  9.   Add the entire shrimp shell and heads; decrease the heat to low and let simmer for 2 or more hours.
  10.   Strain and transfer into a separate pot; discarding the prawn shells and heads.
  11.   Scoop up and discard the orange “foam” that appears on the top.
  12.   Finally, bring the stock back to a boil and add half of the prepared chili paste.
  13.   Add the pork ribs and continue boiling the stock until the meat is thoroughly cooked, for 1 ½ hour, over low heat.
  14.   Add the rock sugar, fish sauce and salt to taste.
  15.   Place some of the rice vermicelli, yellow noodles, bean sprouts and water convolvulus in a large bowl. Ladle the hot stock on top and add some pork ribs pieces.
  16.   Top with sliced shrimp, meat slices, egg quarters and sprinkle shallot crisps over the top.
  17.   Serve immediately and enjoy.

Originally posted 2021-05-08 22:36:09.