Malaysian Penang Hokkien Mee is a very popular seafood noodles dish in that country. Prawns and pork, with a special hot and spicy chili paste, is what makes Malaysian Penang Hokkien Mee a very memorable meal indeed.
Malaysian Penang Hokkien Mee Recipe-
For the Stock-
- shrimp heads and shells, enough to fill a quart-sized Ziploc bag
- 15 cups of water
- rock sugar, to taste (I use 2-3 chunks, about the size of a golf ball)
- 1-1/2 lb. of pork ribs, cut into small pieces
- salt, to taste
For the Chili Paste-
- 30 dried Thai Birds-Eye chili peppers, seeded, and rehydrated
- 12 green onions, bottoms trimmed and outer skin layers removed
- 6 large cloves garlic, peeled
- 2 tbsp. water
- 6 tbsp. vegetable oil
For the Noodles-
- 1 lb. yellow noodles, cooked tender
- 1 pack rice vermicelli, cooked tender
- 4 oz. fresh or frozen spinach, cooked tender
- 8 oz. bean sprouts, boiled until just blanched
For the Toppings-
- 8 oz. lean pork meat, boiled done and tender, and sliced very thin
- 8 oz. shrimp, shelled and deveined
- 6 hard-boiled eggs, shelled and cut into quarters
- 4 oz crispy fried onions, crumbled
- Place all the chili paste ingredients in an electric blender or food processor and process until finely thoroughly blended.
- Heat a wok over medium-high flame and add in the oil; stir fry the chili paste for about 5 minutes. Remove paste from the wok, transfer to a bowl, and set aside for now.
- Do not wash the wok, but add in a little more oil and stir-fry the shrimp. Add and stir in a bit of chili paste, sugar, and salt, to taste. Stir-fry the shrimp until they are just a little bit toasty on the outside. Remove from the wok, and set aside on a plate or bowl for now.
- Put 15 cups of water into a cooking pot and bring it to a vigorous boil. Add in the shrimp heads and shells; reduce heat to just a lively simmer, and gently cook for about 2 hours – maybe even longer. You want the stock to become dense and cloudy, and take on a very strong aroma of prawns.
- Now strain the stock through a sieve and transfer it into another cooking pot. Discard the solids. There will be an orange colored foam on top of the stock. Scoop that off and discard it.
- Again bring the stock to a vigorous boil, and add and stir in half of the chili paste – more, if your tastes are such that you like extra hot and spicy.
- Next, add and stir in the pork ribs, reduce the heat to a lively simmer, and continue to cook for another hour to and hour-and-a-half, until the pork is well done.
- Now add and stir in the rock sugar and salt, to taste. If you want a little more chili sauce after doing a taste test, add that in now, too.
- To assemble the dish, ladle a portions of yellow noodles, rice vermicelli, bean sprouts and spinach in each serving bowl. Ladle some hot stock over that. Top with the shrimp, pork, egg quarters, and garnish with a generous sprinkling of crumbled crispy fried onions.
- Serve your Malaysian Penang Hokkien Mee immediately with more chili paste to taste.
Note: This recipe is just one of hundreds of great dishes, taken from our Asian Cuisine page and sub-pages.
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