Monday, October 20, 2008

Authentic Penang Hokkien Mee (Prawn Mee, Har Mee, Mee Yoke) Recipe - Halal

If you venture into any coffee shop in Malaysia, you are sure to find a Hokkien Mee stall in it. Penang Hokkien mee is one of Malaysian favourite food and of course most of the famous Hokkien Mee stalls are found in Penang Island. It is actually very easy to cook Hokkien Mee. 1) Chilli Paste for the Soup Prawns Shell from 600gms of prawns Chilli paste, 5 tablespoons Vegetable oil, ½ cup Salt, 3 teaspoon Heat up wok and put in the oil. Add the prawn shell, salt and chili paste. Stir fry until the prawn shell turn crispy. Use a blender to blend the prawn shell until it is very fine. 2) Hokkien Mee Soup Chicken Carcass, 1pc Water, 8 bowls Rock Sugar, 1”x1”x1” Salt to taste Boil water and add in chicken carcass. Boil for half and hour. Add in the Fried Chili Paste Prawn Shell from (1). Boil for 20 minutes. Open the pot cover when you are boiling the prawn shell, it can overflow. Sieve the soup using a metal sieve to remove the prawn shell and chicken carcass. Add rock sugar and salt to taste. 3) Mee (Yellow Noodles) and Bihun (Rice Vermicelli) Mee, 1 packet (400gms), scalded Bihun, ½ packet, soak in water and then scalded 4) Garnish Bean sprouts, RM0.50, around 1 big bowl, scalded Kang Kung (Water convolvulus), 1 bunch, scalded Eggs, 3 pcs, hard boiled and cut horizontally Fish Cake, 2 pcs, scalded, cut into thin rectangle shape. Shallots, 10 pcs, cut into small strips and fry until golden brown Big Prawns, (400gms) (optional), Boiled in the soup and take out after 1 minute 5) Chili Chili paste ½ cup, fry in ½ cup of vegetable oil until fragrant and add in 1 teaspoon of salt. Take equal portion of mee and bihun in a bowl. Garnish with bean sprout, kang kung, eggs and fish cake. Pour the Hokkien Mee soup over the mee/bihun. Sprinkle some fried shallots on it and put the big prawns on top. Ad chilli if it is not spicy enough. Frying the prawn shell with chilli...........................A bowl of Hokkien Mee......yummy! 1) http://peteformation.blogspot.com/2008/11/quickie-ee-mee-egg-noodles-recipe-halal.html 2) http://peteformation.blogspot.com/2008/10/fried-teo-chew-mee-tiau-noodles-without.html 3) http://peteformation.blogspot.com/2008/12/authentic-penang-assam-laksa-recipe.html 4) http://peteformation.blogspot.com/2008/09/authentic-penang-curry-mee-recipe.html 5) http://peteformation.blogspot.com/2008/11/authentic-penang-lobak-5-spice-meat.html

11 comments:

Indrani said...

Yummy mouth watering shots!
I wish I could lay my hands on them. :)

Somewhere in Singapore said...

make my mouth watering liao...

Monica said...

I don't eat Hokkien mee but I love prawns!!! :-D

cleffairy said...

*sigh* The only prawn mee that i eat these days is just the instant ones. LOL. So pathetic. Maybe I'll try your recipe.

Pei Pei said...

Peter, you can run a food stall le...want to employ me as your stall helper? I can get to taste all your cooking.
I'm drooling by looking at the picture.... yum yum

levian said...

i barely eat hokkien mee, but it kinda reminds me of our laksa. n yes, my mouth is watering now, all thanks to you. :p

Josephine said...

wow wow wow!
So so nice!!!!

Kikey Loo said...

wah... you know how to cook Hokkien Mee ar!!!
you really can open a hawker stall liao...

eunice said...

Hokkien mee!! My all time favourite!!!

CRIZ LAI said...

I can still remember how hard my recipe was... Mine was with blended prawn head and skins. It was tough but the soup base was great.

http://crizfood.blogspot.com/

Nate-n-Annie said...

Oh, I didn't know you need to fry the prawn shells first. Thanks for the tip.

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