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Sunday, June 5, 2011

Penang Hokkien Mee [Prawn Noodles] - How To Serve Noodles

A bowl of Home Cooked Penang Prawn Noodles [Hokkien Mee]


A portion of ingredients for a bowl noodles


A bowl of cooked noodles with other ingredients and soup
For the Hokkien Mee soup preparation, please refer to earlier post. Photos showed all the ingredients for the authentic noodles. Believe me, it is worth the effort to prepare this noodle and simple. The prawn stock can be prepared a few hours or even a day before. It taste better.
Ingredients for Prawn Noodles [Penang Hokkien Mee]
1.5 litres or more prawn noodle soup - always keep it simmering boil before serving
300 gm yellow noodles
150 gm rice vermicelli [beehoon] - soaked 15 minutes - drained
200 gm beansprouts
2-3 stalks water convolvulus [kangkong] - wash and cut into 2 inch lengths
2 hard boiled eggs - slices - optional [see photo] Fried prawns slices [see photo] Sliced meat or cooked pig trotter pieces [see photo] 4 tsp fried crispy shallots
extra fine chilli paste - optional [for spiciness]
  1. Blanch yellow noodles, rice vermicelli, beansprouts and kangkong [per bowl quantity] till cooked. Drain dry and put in serving bowl.
  2. Top up with sliced eggs, meat and prawns. Scoop hot soup over noodles and garnish with fried shallots and extra chilli paste if prefered.
Note:
Dr Ong Jin Teong  [author of Penang Heritage Food] shared valuable information that hard boiled eggs are not added to traditional Penang Hokkien Mee but yes in Law Mee. It is added according to one's own preference.

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