Time: 2 hours.
Penang Hokkien Mee (福建面) is one of the most popular hawker food in Malaysia’s food paradise – Penang. The Hokkien Mee is a spicy, prawny and hearty noodles eaten as breakfast, lunch or dinner. Hokkien means Fujian (福建) and mee means noodles (面). The dish was created by Chinese descendants from Fujian (福建) Province before the independence. Ironically, the origin of this dish is not Fujian, but is believed to be a variation of the milder, lighter prawn noodles from Xiamen (厦门).
Making the Penang Hokkien Mee isn’t hard at all. However, it does takes lots of patience. Collecting prawn heads and shells took a long time! It took me 3 months to collect enough heads and shells to cook this dish. So go ahead and start collecting from now on!
- 1 large bag of prawn heads and shells (Around 30)
- 500 g pork ribs
- 3 L of water
- 20 dried chillies
- 4 cloves of garlic
- 5 shallots
- 3 servings of yellow noodles
- 3 servings of vermicelli (Bee hoon)
- 1 pack of bean sprouts
- 1 pack of water spinach
- 4 eggs
- Fried shallot crisps
- 50 g rock sugar
1. Start off by preparing a large pot. Stir fried the prawn shells until they released their fragrance. Pour in the water and pork ribs. Bring it to a boil. Simmer them for 90 minutes over a low heat.
2. In a separate pot, boil the eggs for 12 minutes. Peel off the shells and cut into 4 sides each. Blend the shallots, garlic and dried chillies. Saute the blended chilli paste until the oil splits (as shown below). Put aside for later use.
3. After 90 minutes, the prawn stock should reduced by one-fifth of its original volume. Sieve the stock into another pot. Put the ribs back in and continue the simmering process. Add in half of the chilli paste, salt and rock sugars. Mix well and the prawn stock would be ready.
4. Boil the noodles, vermicelli, prawns and water spinach. Topped these boiled ingredients in a bowl and pour in the prawn stock. Sprinkle some fried shallots over and remember to add another spoonful of chilli paste. Your Hokkien Mee is now completed!
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