Do I then fry the whole lot before adding water too? One of the famous hawker food at Penang. Penang Hokkien Mee, Penang Prawn Mee or Hae Mee is a spicy noodle soup dish topped with bean sprouts, water spinach, eggs, prawns, pork and sambal. Penang Lor Mee is a hawker's food usually available at hawker's stalls that sell the popular Penang Prawn Noodles [aka Hokkien Mee or Har Mee]. While the taste was almost the same, the one I had in Xiamen paled in comparison. Do you like Singaporean-style bah-kut-têe? LOL. Remove prawns, set it aside then turn heat off. Was in Penang a couple of weeks ago, it was gorgeous, the food…. KL is the abbreviation for Kuala Lumpur, the capital city of Malaysia. Make a pot full of prawn noodle soup with this authentic and delicious recipe! This is NOT a recording. Every time I would visit the same stall and I’ve been visiting the stall for more than 10 years. On or off doesn’t matter, but I always check the stock. Under your ‘Toppings:’ heading, you have 1/2 pound of lean pork meat (boiled and sliced thinly). Very comparable to the prawn noodles I’ve had in Singapore! Last day of our noodle soup week and lets finish it with a bang! Hi, May I know how many servings that the recipe cater for? I saved up their heads patiently so I could make this at home. Slurpssss!!!!!! Hi Bee, every now and then my market sell those very small grey prawns which is very fresh and is inexpensive. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. Saved by Bee | Rasa Malaysia. In KL, Hokkien Mee is a stir-fried noodle dish steeped in dark soy sauce with pork and serve with chili lime paste. Ang Tsi Tsi is here to share the recipe and cooking method. Save my name, email, and website in this browser for the next time I comment. Penang is considered the food haven of Malaysia and a lot of Malaysian foodies just travel to the place just to eat good food like the Teochew Cendol, Asam Laksa, Lor Bak, Curry Mee and the Hokkien Mee to name some. Anyway, for this guest post, I’ve got Citrus and Candy to share her favorite recipe with us—KL Hokkien Mee, or stir-fried dark noodles commonly found in Kuala Lumpur, the capital city of Malaysia, which tops The New York Times “31 Places to Go in 2010.” Dig in, albeit virtually, and enjoy! To concoct a pot of pure shrimpy stock that is signature to this Penang hawker food dish, one has to have heaps of shrimp heads. I have seen hawkers fish it out of the boiling stock to slice up, so I suppose it can be boiled together with the pork ribs? While I eat shrimp all the time, it’s a completely different matter when it comes to saving up their heads. Dish up and set aside. For a Malaysian meal at home, I recommend the following recipes. definitely wish I had a fix of this now! Penang Hokkien Mee is the only hawker food that I seriously can’t do without. Today I made this dish – but I did a little shortcut to your already shortcut version – because I was too hungry and couldn’t wait as I’ve waited for 3.5 years to eat this in my home: I first boiled the prawn shells & heads and pork bones soup separately, then combined them to boil for 2.5 hours (saving the time to boil them one after another). I remember we stayed in Gurney Hotel at Persiaran Gurney and just outside the hotel you will see a lot of food stall and restaurants nearby and this was the first time I got introduced with this Penang Hokkien Mee. But it needs little effort to make. https://www.hungrygowhere.my/recipe/kl-style-hokkien-mee-recipe/27843101 I tried this step before and found that the step is not necessary if you have plenty of shrimp heads and shells. Basically it is blanched yellow noodles with beansprouts and water convuvolous top with soy sauce braised meat and eggs. Pour the water used for boiling pork on step one together with the pork bones, crispy fried shallots and sugar. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Today's recipe is all about cooking Singapore's signature Hokkien Fried Noodles - we Singaporeans called it Fried Hokkien Mee. I wonder I could use those for soup without taking off the shelf. Oh my goodness. Since my Mum is here visiting with us, we decided to make it again, this time verifying that the noodles were good. Can't spell Rasa Malaysia? I’m afraid it’ll be too evaporated if I cook without the lid off, but the broth not being thick enough if the lid is on. 4. I am so excited as I am very cold today and this will really hit the spot. However, if you’re someone who watches out for hidden nasties in your food, your favourite noodle dishes can sometimes contain … Ingredients for soup/stock:-1.5 lbs of pork ribs (cut into pieces) Shrimp heads and shells from 2 lbs of shrimps. Penang Hokkien Mee is one of my favourite and this is the must eat when I back to hometown. Heat a large oiled non-stick pan; pour in half the combined eggs and water. That looks amazing, Raymund. 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. Place noodles in a bowl together with water spinach, bean sprouts, hard-boiled eggs, crispy fried shallots, prawns, pork slices and a scoop of sambal chili. Stock ingredients: 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag) I quickly rushed out to the nearest Asian supermarket and got myself all the other ingredients: shrimp, pork ribs, bean sprouts, noodles, etc. Notify me of followup comments via e-mail. In fact a big bang as today we will be posting something hot and spicy, you will definitely sweat as you eat them, the Penang Hokkien Mee. Your penang Hokkien Mee looks AMAZING!!! Contents and Photographs by Ang Sarap is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Yes, I am talking about a Ziploc bag (a BIG one!) Your email address will not be published. Re cooking the prawn stock fried Hokkien Mee is the must eat when I to! Effort is great and add the remaining sambal chili and fish sauce ( adjust your! The stall for more than 10 years cups of water to a smooth paste soup., sliced fish cake, fried slice prawns and slices of lean pork meat, prawns hard-boiled. 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