Penang Hokkien Mee (Prawn Noodle Soup)
Hidangan tradisional · Malaysian
A rich and flavorful Penang Hokkien Mee featuring a robust prawn and pork broth, tender noodles, and a variety of fresh toppings. This classic version emphasizes the deep umami of the broth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Dried shrimp50g
- Pork ribs500g
- Prawn shells and heads300g
- Pork lard2 tbsp
- Shallots, sliced200g
- Garlic, minced5 cloves
- Chili paste (sambal), for broth2 tbsp
- Rock sugar1 tbsp
- Saltto taste
- White pepperto taste
- Water2 liters
- Yellow noodles400g
- Rice vermicelli200g
- Prawns, peeled and deveined200g
- Braised pork belly, sliced200g
- Kangkung (water spinach), blanched1 bunch
- Hard-boiled eggs, halved2
- Fried shallots, for garnishas needed
- Sambal chili paste, for servingas needed
Langkah
- 1
Soak dried shrimp in warm water for 30 minutes. Drain and reserve soaking water.
- 2
In a large pot, heat pork lard over medium heat. Sauté sliced shallots until golden brown and fragrant. Add minced garlic and cook for another minute.
- 3
Add chili paste and cook until oil separates. Add pork ribs, prawn shells and heads, and sauté until fragrant.
- 4
Pour in water and reserved dried shrimp soaking water. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any scum.
- 5
Strain the broth, discarding solids. Return broth to the pot. Add rock sugar, salt, and white pepper to taste. Keep warm.
- 6
Blanch yellow noodles and rice vermicelli in boiling water. Drain well.
- 7
Boil prawns until just cooked. Drain.
- 8
Blanch kangkung briefly in boiling water. Drain.
- 9
To serve, divide noodles between bowls. Ladle hot broth over the noodles. Top with prawns, sliced braised pork belly, blanched kangkung, and hard-boiled egg halves.
- 10
Garnish with fried shallots and serve immediately with sambal chili paste on the side.
