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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!

槟城虾面大概是最能代表槟城/马来西亚的一种面食了,旅居海外的马来西亚人几乎没有一个是不思念它的。来了美国我吃过几家马来西亚餐厅的虾面,一家比一家让人失望,完全做不出那个汤底的鲜香。

开始想家我就鼓捣记忆中思念的滋味.为了做这个虾面,我每次买虾就很耐心的把虾头虾壳留起来,附近的朋友们也一起为了这个虾面,帮我积攒了好多的虾头虾壳,一番努力下,终于让我有机会做出思念中的家乡味啦!

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

Seasoning:
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)

材料:(4-5人量)
汤底:
400-500 克 虾头虾壳 (多多益善,其实)
2 lbs 汤骨/排骨

辣椒酱:
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

调味:
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
盐适量

其它:
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.

1.先把虾壳虾头洗净滴干水备用。猪骨汆烫洗净。

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。

3.在另外一口锅里倒入一杯半的油,把虾壳和虾头炸酥。把炸好的虾壳和虾头取出放到煮猪骨的锅里继续熬煮一个半小时,这个时候空气里都是很好闻的味道。

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。


注:把锅里的虾油过滤装罐,以后做菜做面条的时候加几滴。香得不得了呢!



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.

5.这个时候准备面食材.把米粉温水泡好,油面条弄散,蕹菜(通心菜)洗净掰段。豆芽洗净。鸡蛋煮好剥开壳切四瓣,把肉骨头上的肉剥下备用。

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。)

8.分别把米粉和面条、空心菜和豆芽烫熟,白水蛋剥壳切半。

9.把材料在碗里摆好。注入滚烫的汤头、撒上一点葱酥,好吃的马来槟城虾面好啦!

这,才是我思念的家乡的味道哪。。。



欢迎到我的新浪博客玩--


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