Sunday, May 24, 2009

Penang Hokkien Mee (Penang Prawn Noodle)


It is long a weekend, don't have to work on Monday (Memorial Day). Hence, I gave myself 3 big cooking assignments to achieve:-p!! These need a lot of work and time to prepare. I don't want to ruin the taste by rushing it.

Here is one of my cooking assignment for this weekend - Penang Hokkien Mee!! I have been long craving for it. I grabbed all the ingredients from Lee Lee and started my adventure!! It has been about 7 years since last time I made it. Fortunately, it turned out good. Again, Cici was doing so much better than her dad, she loved it the first time she had it!


The ingredients and steps for the soup :

Soup :

1. 5 Liter water
2. 1.5 kgs prawn or as desired
3. 0.5kg prawn head
4. 1 kg pork bones (hot water bathed)
5. 1 Jicama (about 450g) peeled and cut to 4 big chunks.
6. 60g rock sugar
7. 1 tsp belacan (optional)
8. 5 dried red chili (or as needed, I didn't make it spicy because Cici could only handle mild level)
9. 1/4 cup crispy onion, prepare extra for topping.
10. Salt to taste.

Chili paste :
1. 250g red chili
2. 10 dried chilies
(blend # 1 and #2 together, don't add water)

3. 1/4 tsp salt
5. 4 tbsp oil

Steps :

1. Boil the water.
2. Add in the prawn and cook until they are 90% done, remove from the soup, set aside to cool.
3. Add in the prawn head and pork bones, return to boil. Switch to low medium low heat and continue to cook.
4. At the meantime, peel the prawns and save the heads and shells. Then return the prawn heads and shells back to the soup.
5. Add in jicama, belacan and dried chili, simmer for 1 hour.

For Chili paste
6. In another stove, heat up a sauce pan, add in the oil, stir in the blended chili, cook over medium heat for about 10~15 minutes, add in salt.
7. Scoop out the cooked chili paste to a bowl.
8. Scoop in some prawn soup to wash out the remaining chili and oil in the pan then pour them back to the soup pot.
8. Grease the pan with some oil.
9. Add in prawns (those already peeled), stir and cook for 5~8 minutes, sprinkle some salt to taste.
10. Remove from heat, set aside.
11. Again, scoop some prawn soup to wash the pan and pour them back to the soup pot.
12. After an hour, add the crispy onions to the soup. If you want the spicy soup base, add in the chili paste you just cooked, or add in separately when serve.
13. Simmer for another 2 hour or longer for better taste (I like it overnight).
14. Salt to taste.
15. Discharge the prawn heads and shells before serve.

For the noodle and other condiments, it is adjustable according to your personal liking.

1. 400g yellow noodles (can substitute with instant noodle or ramen)
2. 100g bean sprout.
3. 50g rice vermicelli - soaked(omit it if you use instant noodle or ramen)
4. Some water spinach (空心菜) (I used yam leaves as substitute)

Steps :

1. Boil the water.
2. Put the strainer in the broiling water.
3. In sequent, add in vermicelli, noodle, bean sprout and vegetable.
2. Shake the strainer and cook for about 15~20 seconds.(don't over cook it)
3. Rinse it from the broiling water, and serve in a bowl.
4. Scoop in prawn soup, top with the following :

Topping :
1. Cooked prawned at # 9.
2. Crispy Onion
3. Hard broiled egg slices
4. Pork mean slices (can precooked in the soup)
5. Chili paste

A lot of prawns!!! LOL!!

I love this pot so much (got it at Target.) The built-in strainer saved me a lot of work when I removed the prawn heads and shells.


  1. Aiyo...u make my saliva dripping liao leh..i'm hungry!

  2. tin tin, will cook for you next time go back to PG ya!!

  3. Wow, this looks fantastic and you are a super cook! I will try this someday. Now I know where to look for the recipe. Yay! :D

  4. hey nyonya, you can start to collect prawn head now, the more you add the better it tasted! :-p


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