Have You Tried Penang Hokkkien Mee (prawn Noodles)

This is my favorite dish.

Penang Hokkien Mee

Ingredients for stock
1 litre of chicken stock
prawn heads/shells from prawns
2 pcs Dried sole fish
2 liters of water
50ml Fish sauce
2 tbsp sesame oil
2 tbsp light soya sauce
100g soya bean(yellow bean)
1 pc of brown slab sugar

Ingredients
1.5 kg of Black Tiger prawns
500g chicken fillet
2 packets of yellow noodles(from supermarket)
200g bean sprouts
400g water spinach(kang kong)
(also you can add pork ribs)

Garnishing
toasted onions
toasted garlic bits
onion oil
sliced red chilli

Method to cook the stock
1. Use a large stock pot; add chicken stock, water to boil.
2. Once it boils, add dried sole fish, Soya bean to simmer over low heat for 1 hour.
3. Refer to the method to cook the prawns section.

Method to cook the prawns
1. When soup is boiling, add prawns (whole) with shell on to boil for 3 mins.
2. Remove and add the prawns in a large bowl filled with ICED water.
3. Leave it aside for 5 mins or so.
4. Remove shells and put it back into the soup to boil.
5. Slice prawn by half and clean. Set aside as garnishing.

Method to cook the chicken fillet
1. When stock is boiling, add chicken fillet to cook for 10 mins.
2. Remove and drain. Cool completely before cutting into shreds.
3. Set aside for garnishing.

Method to cook the vegetables
1. Use a wok to heat up with water.
2. Once boiling, blanch bean sprouts for 2 mins, drain and set aside.
3. Let it boil again. Then add water spinach. Blanch for only 30 secs as water spinach cooks instantly.
4. Drain and set aside.
5. Use the wok of water to briefly blanched the yellow noodles to remove the alkaline smell.

To serve
1. Add desired amounts of noodles in a bowl.
2. Garnish with vegetables, prawns, chicken.
3. Add generous amount of hot soup over it.
4. Garnish with toasted onions, garlic and serve with chilli on the side.

Notes
the soup will turn red if you use Black Tiger Prawns.
If you use grey prawns, the soup will remain clear.
Leftover soup stock can be kept in the fridge for up to 1 week.

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Enjoy

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