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
Labels:
Halal,
hokkien Mee,
recipe
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11 comments:
Yummy mouth watering shots!
I wish I could lay my hands on them. :)
make my mouth watering liao...
I don't eat Hokkien mee but I love prawns!!! :-D
*sigh* The only prawn mee that i eat these days is just the instant ones. LOL. So pathetic. Maybe I'll try your recipe.
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
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
wow wow wow!
So so nice!!!!
wah... you know how to cook Hokkien Mee ar!!!
you really can open a hawker stall liao...
Hokkien mee!! My all time favourite!!!
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/
Oh, I didn't know you need to fry the prawn shells first. Thanks for the tip.
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