Penang Hokkien Mee
User Reviews
4.7
Penang Hokkien Mee
Description
Penang Hokkien Mee centers on a deeply aromatic stock created by long simmering of shrimp heads, shells, and pork ribs, which imparts a cloudy, prawn-rich liquid foundation for the noodles. The accompanying chili paste, freshly ground from dried red chilies, shallots, and garlic, is stir-fried in oil to develop its heat and aroma before being integrated into the soup for a spicy kick. The noodles used include yellow noodles and rice vermicelli, which are scalded for proper texture and combined with blanched water spinach and bean sprouts to add freshness and variety.
Toppings of boiled pork slices, sautéed shrimp, quartered hard-boiled eggs, and fried shallots give layered flavors and textural contrast. The shrimp topping is pan-fried with a touch of chili paste, sugar, and salt to develop slight browning and sweet-spicy notes. This dish showcases a complex balance of flavors ranging from the sweetness and umami of the stock to the vibrant spiciness of the chili paste, alongside fresh vegetable crunch.
Serving Penang Hokkien Mee involves ladling the hot broth and noodles into bowls topped with the garnishes. In traditional preparation, some cooks briefly stir-fry shrimp heads and shells before boiling to extend the aroma, but this recipe shows that simply simmering them thoroughly also achieves a robust prawn flavor. The dish provides a satisfying mix of spicy, savory, sweet, and fresh elements unified in a hearty noodle soup.
Ingredients
Stock:
- 1 bag shrimp heads and shells Ziploc Easy Zipper Bag
- 15 cups water reduced to about 12-13 cups of water after hours of boiling and simmering
- 2-3 pieces rock sugar about the size of a small ping pong ball each, or to taste
- 1.5 lbs (750g) pork ribs cut into pieces
- salt to taste
Chili Paste:
- 30 dried red chili seeded and soaked to soften
- 10 shallot peeled
- 5 cloves garlic peeled
- 2 tablespoons water
- 6 tablespoons neutral cooking oil generic cooking oil
- 1 pound (500g) yellow noodles scalded
- 1 pack rice vermicelli scalded
- water spinach or water convolvulus, scalded, aka kangkong
- bean sprout scalded
Toppings:
- 1/2 pound (250g) pork boiled and sliced thinly, lean meat
- 1/2 pound (250g) Shrimp shelled and deveined
- 6 egg shelled and quartered, hard-boiled
- fried shallots store-bought, crisps
Instructions
- Blend the chili paste ingredients in a mini food processor until finely ground and well blended. Heat a wok and add cooking oil. Stir-fry the chili paste for 5 minutes. Remove from the heat and set aside.
- In the same unwashed wok, add a little oil and cook the shrimp topping. Then, add a small amount of chili paste, sugar, and salt. Pan-fry the shrimp until slightly browned. Remove from the heat, let them cool, and then slice them in half.
- Add 15 cups of water to a pot and bring it to a boil. Then, add all the shrimp heads and shells, and simmer on low heat for about 2 hours or longer, until the stock becomes cloudy and has an intensely prawn flavor.
- Strain the stock through a sieve and transfer it to another pot, discarding the shrimp heads and shells. Remove and discard any orange foam that forms on the surface of the stock.
- Bring the stock to a boil again and add half of the chili paste. You can add more chili paste if you prefer a spicier flavor.
- Add the pork ribs and continue to simmer over low heat for another 1 to 1.5 hours, or until the pork ribs are thoroughly cooked. Add rock sugar and salt to taste.
- To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus, and bean sprouts in a bowl. Ladle hot stock over the noodles and vegetables. If desired, add a few pieces of pork ribs. Top with sliced pork, sliced shrimp, egg quarters, and sprinkle with shallot crisps. Serve immediately, and add more chili paste to taste if desired.
Notes
- Consider briefly stir-frying shrimp heads and shells before boiling to deepen the broth's aroma if desired.
- Blanch noodles and vegetables separately to ensure proper texture before combining in the soup.
- The shrimp topping benefits from a light pan-fry with chili paste, sugar, and salt for added flavor and slight browning.
- Sift out the foam that forms on the stock’s surface for a cleaner taste and appearance.
- Adjust chili paste amount according to preferred spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 405kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 264mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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