Monday, October 10, 2011

Penang Hokkien Mee/Harmee 【槟城虾面】

I have tried a couple of Malaysian restaurants here in the states, and every time I ordered this Penang prawn mee, it disappoint me. It happened so many times that I had came to a conclusion that it is not possible to get what you miss out THERE...

So I decided to attempt this laborious dish at home. I started by patiently saving all prawn shells and heads every time I cook a prawn dish. I also sent out request to all my friends in NJ to save up their prawn head and shells for me!

As a result to our group effort.I manage to make this delicious prawn noodle for lunch today!



For the broth:
400-500 gm of prawn shells and prawn heads  (The more the merrier, actually)
2 lbs Pork ribs (I use stock bones, its cheaper, and is more flavorful)

Chili paste:
15 Dried red chilies (Soaked in hot water)
1 tbsp of belachan
10 shallot (peeled)
3 cloves of garlic (peeled)
Or use 4-5 tablespoon of Sambal Tumis

3-4 tbsp Fish Sauce or to taste
1 tsp Heh Gor (Shrimp paste) optional
3 tbsp Palm sugar or rock sugar
Salt to taste

Toppings & Noodles:
200 gm Shrimp
200-300 gm of cooked pulled pork (From the stock bones)
1/2 packet of Yellow oil noodle/Alkaline noodle
2 pieces of rice Vermicelli (Soaked)
200 gm of Kangkung (Water convolvulus)
100 gm of Beansprout
2 hard boiled eggs (shelled and halved)

400-500 克 虾头虾壳 (多多益善,其实)
2 lbs 汤骨/排骨

15 只辣椒干 (热水泡软)
10 只红葱 (剥皮)
1 tbsp Belachan (虾酱)
3 瓣蒜头 (剥皮)

或 用 4-5 大勺的多用途辣椒酱

3-4 大勺 鱼露 (或适量)
3 大勺 椰糖,如果没有,冰糖也可以
1 大勺 虾膏 optional

200克 虾仁 (去壳去肠泥)
200-300克 煮熟的猪肉 (熬高汤的肉)
2片 米粉泡软
200 克 通心菜(蕹菜)
100 克 豆芽
2 只水煮蛋 (剥壳切半)

1. Start with the broth as it takes a long time, clean prawn shells and heads and drain. Scald pork ribs and wash away all frosty foams. Add about 15 -18 cups of water in a stock pot, add the ribs and bring to boil. Simmer for about 20 minutes.

2. In a cooking pan, add 1 1/2 cups of oil and fry the shrimp heads and shells until crispy, take the shells and heads out and add it to the stock pot and cook for another 90 minutes.

Note: Keep the oil you used to fry the shrimp shells and heads, it is very fragrant and can be used to cook many seafood dishes.

3. With the help of slotted  spoon/mesh, take out all the shells, heads and ribs, discard shrimp shells and heads, pulled cooked pork meat from ribs and set aside.


2. 在一口大锅里加入大半锅水 (15-18杯左右),加入猪骨熬20分钟。


4. 一个小时半之后,把虾壳和带肉的骨头捞出,把煮熟的肉剥下备用。高汤好了。


4. Boil eggs, shelled and halved, loosen the oil noodle, soak rice vermicelli in warm water, clean water spinach (kangkung) and breaks into 2 inches. Scald all these ingredients separately.

5. While the broth is cooking, prepare chili paste, grind together red chilies, shallot, garlic and belachan, fry it with 6 tablespoon of oil till fragrant and oil separated at the edge.

6. Scoop out tje chili paste and leave about 2 tbsp spoon of it in pan to stir fry Shrimps for topping.


6. 准备炒制辣椒酱,把辣椒干、红葱、蒜米、和虾酱(belachan)用搅拌机搅拌成糊,然后在锅子里下6大匙的油,把辣椒酱炒香。留下2大匙的辣椒酱在锅里,加入虾仁煸炒熟,备用。

7. Season broth with chili paste, sugar, fish sauce and shrimp paste. Adjust to taste accordingly.

8. To serve, place all ingredients in a bowl and pour the piping hot broth over and garnish with fried shallots.

7. 开始对高汤调味,下3-4大匙熬好的辣椒酱、冰糖(椰糖)、虾膏、鱼露。(可根据口味调整。)