Penang Hokkien Mee

PENANG HOKKIEN MEE

Use a tiny food processor to grind the chili paste components into a smooth paste. Cooking oil should be heated in a wok. Five minutes in a wok with the chili paste. Toss everything together and set aside.

Cook the shrimp topping in a little oil in the same unwashed wok. Add a little sugar, salt, and chili paste to taste. The shrimp should have a faint burnt flavor from pan frying. Let them cool completely before slicing in half.

Bring 15 cups of water to a boil in a large pot. Soak all of the shrimp heads and shells in the stock for at least 2 hours until it turns murky and tastes very prawny.

Transfer the stock to a new pot by straining it through a strainer. The shrimp heads and shells should be thrown away. Remove and discard the orange “foam” that has risen to the surface of the stock during cooking.

Add half of the chili paste to the boiling stock. If you prefer your food spicier, you can add extra chili paste.

Boil the pork ribs for another 1-1.5 hours, until they are tender and cooked through, before removing them from the pot.

To taste, incorporate rock sugar and salt.

Mix yellow noodles and rice vermicelli with water convolvulus and bean sprouts in a serving bowl before serving. Pour boiling soup over the top. Pork ribs can be included if requested. Sprinkle shallot crisps on top of the pork meat, shrimp, and egg quarters.

Serve right now with additional chili paste, as desired, and enjoy!

Each serving of this recipe has only 405 calories.

INGREDIENTS:

STOCK:

• 1 bag of shrimp heads and shells
• 15 cups of water
• 2-3 pieces of rock sugar
• salt

CHILI PASTE:

• 400 g of scalded yellow noodles
• 30 dried chilies
• 10 shallots
• 5 cloves of garlic
• 2 tablespoons of water
• 6 tablespoons of cooking oil
• 1 pack of scalded rice vermicelli
• kangkong
• bean sprouts

TOPPINGS:

• 200 g of boiled and sliced lean pork meat
• 200 g of shelled and deveined shrimp
• 6 hard-boiled eggs
• fried shallot crisps

INSTRUCTIONS:

1. Allow the vermicelli to soak for 15 minutes or until it is pliable. Take a bucket and drain the water.
2. Peel the layers off of the flat rice noodles. Set aside for later.
3. 1 1/2 tbsp of frying oil should be heated in a wok. A little stir will do the trick. Soy sauce and kecap manis are added to the vermicelli and stirred until they are well incorporated into the vermicelli mixture. The vermicelli should be gently browned at this point. Prepare the meal and place it in a safe place.
4. Flat rice noodles can be prepared in the same way. Toss everything together and put it away.
5. Stir-fry the minced garlic in some oil in a wok until it’s fragrant.
6. Toss in the fish cake and the rest of the ingredients before serving.
7. It’s time to add the chicken broth and 1 1/4 cups of water. Bring the mixture to a boil after adding all of the seasonings.
8. Thicken the gravy using the starch mixture.
9. Whisk in the mustard greens after removing the pan from the heat.
10. Flat rice noodles should be placed next to the fried vermicelli.
11. Mix noodles and vermicelli with sauce and garnishes. Serve it hot.