PRAWN MEE/ PRAWN NOODLE/PENANG HOKKIEN MEE

I have cooked this prawn mee many many times ,so I think it is time for me to document the recipe and share it here.  This prawn mee is well liked by everyone in the family.  This prawn noodle is not like the Singapore style prawn noodle which is stir fried. The Penang prawn noodle is served in superior prawn stock. Therefore we need lots of prawns to cook this dish. Let us see what are the ingredients needed for this awesome dish.

PENANG PRAWN MEE

 Ingredients

For the soup

2 kg medium size prawns

300 g pork ribs or chicken bones(I used chicken bones)

6pips of garlic

2 tbsp of oil

Rock sugar

Salt to taste

2000 ml water

 For Chillies paste  / sambal

20 dried chillies ,soak to soften

20 shallots

2 tbsp of dried shrimps

(Blend the above)

Salt and sugar to taste

Garnishing

Fried onions/shallots

Fish cake (sliced)

4 hard-boiled eggs(sliced or halved )

Prawns

300 g bean sprout(blanch)

A bundle of kangkong(blanch)

2 packetsyellow mee

1 packet of meehoon (soak)

Method

1. Wash the prawns and remove the heads and shell. Keep the heads and shells.

    

 Thanks to my girl for helping me to shell the prawns.

2. We need these shells and prawn heads to make the stock.

  

3. Heat up 2tbsp of oil in a wok. Sauté the garlic until fragrant. Put in the prawn heads and shell.

     Fry until  the shells change color. Put in water and let it simmer until you get the 'prawny'(if there is   

     such a word hehe) smell, for 30 minutes.

4. Strain the soup. Blend the shells and get the juice from the blended shells. Add to the soup.

   

    

 Sieve this to get the juice

5. Further simmer the sour. Now put in the chicken bones. 

    Cook the prawn in this stock for about 5 minutes and take out the prawns from the soup.

    Keep aside the cooked prawns.

6. While waitng for the stock to be ready, prepare the chillies paste.

    Heat up 2 tbsp of oil in a wok. Put in the blended ingredients and fry until fragrant  until oil surface.

    Season to taste.

7. Dish out the chillies paste and leave about 2 tbsp of it in the wok to fry the cooked prawn.

8. Now put about 3 tbsp a of the cooked chillies paste into the boiling soup. Season to taste by adding 

    in salt and rock sugar. (I didn't put any MSG in my soup). Simmer the soup for another 20  minutes.

9. Blanch yellow noodles. Meehoon, bean sprouts, kangkong in boiling water separately.

10. To serve, put some noodles, mee hon, beansprouts and Kangkong in a serving bowl. Arrange 

     prawns , egg and slice fish cake on top. Ladle boiling soup over and sprinkle with fried shallots.   

     Serve with chilli paste.

     

   Fried shallots can be done a day ahead and keep in airtight container.

   Patience is needed to get crispy fried shallot.

   

Crispy fried shallots. Thanks to my girl for this.

  Without this fried shallots the prawn noodles won't be nice.

   Drooling?

   I hope you like my post today.

   Happy cooking and have a nice day.  From Kim.

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KIMCHEE SEAWEED NOODLES SOUP

My colleague gave some kimchee the other day(all the way from Korea) and it has been sitting in the fridge for a number of days. since it is a pickle  it wont get spoilt easily.

Source from WIKIPEDIA ; Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". ^[1][2][3] In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time.^[4] It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.^[5] Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi pancake (김치부침개; kimchijeon), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).

I have kimchee

this packet of seaweed is given by a friend too(from Korea)

 I have some yellow noodles in the fridge, so let us make  kimchee seaweed noodles soup

KIMCHEE SEAWEED NOODLES SOUP

INGREDIENTS

2 cups (500 ml) of chicken broth/stock

200 g of yellow noodles

150 g of kimchee

1 packet of seaweed., cut into strips

5 prawns (shelled)

10 pieces of sliced chicken 

1 piece of fish cake, sliced

1 egg

1 stalk of mustard green(any green leafy of your choice)

METHOD

1. Bring 2 cups of chicken stock to a boil.

2. Put in kimchee, let it cook for 2 minutes.

3. Put in the sliced chicken,fish cake slices and the yellow noodles. Let it cook for a minute.

4. Lastly put in prawn and vegetable, give it a quick stir. crack in an egg, off the fire .

5. Pour soup into a serving bowl, top with seaweed.

6. Top with extra kimchee if you love them.

love the crunchiness of the kimchee

ENJOY