Penang Hokkien Mee
Last day of our noodle soup week and lets finish it with a bang! 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.
I’ve been to Penang once and I still have vivid memories of the place because of its food. 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. There are also a lot of fresh fruits as I remember because when we were there I ate a lot of rambutan and tried all different variants of Durian. 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.
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. The broth is something to crave for as it is carefully made by frying and cooking prawn shells with shallots and chilli paste in a chicken stock giving it a rich flavour and pleasant aroma. Cooking it at home might be time consuming but like any other great dishes patience is a key to ensure a good result.
- 250 g pork tenderloin
- 1 kg pork rib bones
- 300 g shelled prawns
- 500 g shrimp heads and shells, the more you have the better
- ½ cup dried baby shrimps
- 3 litres water
- 2 tbsp sugar
- fish sauce
- 3 tbsp sambal chili (adjust to the level of spiciness you like)
- ¼ cup crispy fried shallots
- 500 g Hokkien Noodles, blanched
- water spinach / kangkong, blanched
- bean sprouts, blanched
- In a large pot bring 3 litres of water to a boil then add the pork tenderloin and pork rib bones. Cook for 1 hour or until meat is tender.
- Remove pork tenderloin then set it aside, let it cool down then thinly slice the pork.
- In a separate large pot add oil then fry shrimp heads, shells and dried baby shrimps until really fragrant. Add 1 tbsp of sambal and stir fry for a minute.
- Pour the water used for boiling pork on step one together with the pork bones, crispy fried shallots and sugar. Simmer in low heat for two hours or until the stock is reduced to ⅔ the original volume.
- Strain the stock using a fine sieve and transfer to another pot. Bring it to a boil then add the remaining sambal chili and fish sauce (adjust to your liking).
- Drop the prawns in the hot stock and cook for a minute. Remove prawns, set it aside then turn heat off.
- 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. Ladle hot soup into the bowl then serve.