Monday, December 26, 2011

PENANG HOKKIEN MEE


This is one of my favourite.There are two version of Hokkien Mee, the soupy and the dry Hokkien. Penang Hokkien Mee is the soupy type. There are many names for this dish - Chili Prawn Noodles, Penang Prawn Noodles, Penang Hokkien Noodles, Penang Hokkien Mee or Penang Har Mee.  This blanched "bee hoon" or "mee", added with crunchy bean sprouts, kangkung (water spinanch), eggs, fish cake, chili paste and soupy prawns is one of Penang hawkers' most famous signature dish and a MUST TRY if you are in Penang.

The secret in making a really good bowl of Penang Hokkien Mee is in the preparation of the ingredients used to make the soup base. Definitely this noodle used a lot of prawns. Prawns shell are cooked blend to make the prawn stock. This add sweetness to the soup.

The noodle is served in a piping hot soup with a spoonful chili paste and topped with fried shallots. 


PENANG HOKKIEN MEE
Ingredients
600g mee / 600 g mee
250g meehoon / 250 g beehoon
600g prawns / 600 g udang
3kg chicken bones / 3 kg tulang ayam
2 pieces rock sugar / 2 ketul gula batu

Grind together:
15 dried chillies / 15 cili kering
15 shallots / 15 biji bawang merah
5 cloves garlic / 5 ulas bawang putih

Garnishing:
200g water spinach (kangkong), blanched / 200 g kangkung dicelur
5 fish cake sliced thinly / 5 keping fish cake dihiris nipis
2 hard boiled eggs, quartered  / 2 biji telur rebus
50g beansprouts / 150 g taugeh
Fried shallot crisps / Bawang goreng
Cooked prawns/ Isi Udang
Chilli oil / Minyak cili

Method

Simmer chicken bones for about 30 minutes in water to make the stock. / Renehkan tulang ayam selama 30 minit.

Shell prawns. Wash prawn shells  boil in a little water. When boiled, strain prawn stock into the meat stock. Boil the shelled prawns and save the water to add into the main stock./Rebus kulit udang, mesin dan tapis airnya. Satukan dengan air rebus tulang ayam

Fry the ground chillies, shallots and garlic in 3-4 tbsp cooking oil till aromatic. Then pour into the main stock and simmer over a slow fire till ready for serving./ Tumiskan bahan giling dan masukkan dalam air rebus tadi.

Add rock sugar and salts to taste / Masukkan gula batu dan garam secukup rasa

To serve, scald required amounts of beansprouts, kangkong and mee or beehoon and place them it into a bowl. Scoop generous ladles of soup over the mee and beehoon and vegetables.

Garnish with meat, prawns and hard-boiled egg slices. Sprinkle some fried shallot crisps and serve with chilli sauce and a dash of chilli oil.

To make chilli oil: Stir-fry 2 tbsp chilli boh with 1/2 cup cooking oil till fragrant and aromatic and oil rises to the top. Add a pinch of salt and set aside.

Penang Hokkien Mee ni adalah mee yang cukup terkenal dikalangan masyarkat Cina di Pulau Pinang, malah ianya merupakan favourite sarapan pagi di kedai-kedai kopi Cina. Saya amat menggemari mee ini kerana ianya merupakan menu utama di kantin sekolah semasa saya menuntut di Pulau Pinang. Biasanya mee akan dicampur bersama bihun dan dihidang bersama kuah yang menggandungi soup udang. Bersesuaian dengan namanya Mee Udang, mee ini banyak menggunakan udang, malah kulit udang direbus dan dimesin bagi mendapatkan kemanisan udang. Malah tulang-tulang daging juga direbus dan disatukan dengan kuah udang tadi. Cili kering bawang ,merah dan bawang putih diblend dan ditumis garing, kemudian dimasukan bersama kuah sup tadi.  paling penting dalam menyediakan mee ini ialah supnya. Sedap supnya maka sedap la mee ini.

Sepekara lagi yang menarik tentang mee ini ialah cili oil sebagai sambal kepada mee. Bahan-bahan lain yang digunakan ialah kangkung celur, taugeh, isi daging, fish cake, telur dan bawang goreng. Cukup enak mee ini dan selalu dicari apabila berkunjung ke Pulau Pinang.

Next Post - Beef Pastry Puff

________________________________________________________________________________


No comments:

You Might Also Like These

Related Posts Plugin for WordPress, Blogger...