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R E C I P E S April 02, 2007

Penang Hokkien Mee Recipe (Prawn Mee / Har Meen /

Mee Yoke / )

(For my newer posts on Penang Hokkien Mee, please click here and

here.)

This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me

months of hard work and patience. I mean months, not days, and

certainly not hours.

To concoct a pot of pure shrimpy stock that is signature to this Penang

hawker food dish, one has to have heaps of shrimp heads. Yes, I am

talking about a ziploc bag (a BIG one!) full of shrimp heads. While I

eat shrimp all the time, it's a completely different matter when it

comes to saving up their heads.

It's impossible to get good Hokkien Mee here in the US, so for the past

few months, I bought only head-on shrimps. Patiently and religiously I

saved up their heads so I could make this at home...

This past weekend, the ziploc bag was finally so full that I could no

longer zip it up. I quickly rushed out to the nearest Asian supermarket

and got myself all the other ingredients--pork ribs, bean sprouts,

noodles, etc.--and started cooking this famous hawker delicacy. The

end result was a pot full of real prawny stock that was as close as

what you get in Penang. It was really satisfying slurping up the soup

and had unlimited topping of pork ribs that fell off the bones!

Mmmm...

N o t e F r o m t h e E d i t o r

My dearest father had

passed away. I love him dearly

and will miss him sorely. I hope

both my parents are reunited

wherever they are now and that

they are in peace.

F o o d P r o d u c t s

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While Hokkien Mee is made famous by Penang hawkers, it originated

from the Fujian province in China, and hence the name

"Hokkien" (which means Fujian in its dialect) and "Mee" (meaning

noodle). When I was in Xiamen in early 2006, I did validate this fact. I

found Hokkien Mee ( ) in coffee shops there. While the taste is

almost the same, the one I had in Xiamen paled in comparison. The

Malaysian version is considerably enhanced with better flavors,

ingredients, and toppings.

Penang Hokkien Mee, the only hawker food dish that I seriously can't

do without. Do you want to have a bowl? ;)

PS: Elsewhere in Malaysia, Penang Hokkien Mee is called Har Meen

(Cantonese dialect for Prawn Mee), Heh Mee (Hokkien dialect) or Mee

Yoke. In KL, Hokkien Mee is a stir-fried noodle dish steeped in dark

soy sauce with pork and serve with chili lime paste. Click here for

Eating Asia's KL Hokkien Mee.

Recipe: Penang Hokkien Mee (Prawn Noodle / Har Meen /

Mee Yoke / )

Stock ingredients:

1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper

Bag)

15 cups of water (reduced to about 12-13 cups of water after hours

of boiling and simmering)

2-3 pieces of rock sugar (about the size of a small ping pong ball) or

to taste

1.5 lbs of pork ribs (cut into pieces)

Salt to taste

Chili Paste:

30 dried chilies (deseeded and soaked to soften)

10 shallots (peeled)

5 cloves garlic (peeled)

2 tablespoons of water

6 tablespoons of cooking oil

1 pound of yellow noodles (scalded)

1 pack of rice vermicelli (scalded)

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Some kangkong or water convolvulus (scalded)

Some bean sprouts (scalded)

Toppings:

1/2 pound of lean pork meat (boiled and sliced thinly)

1/2 pound shrimp (shelled and deveined)

6 hard-boiled eggs (shelled and quartered)

Some fried shallot crisps (store-bought)

Blend the chili paste ingredients with a mini food processor until

finely ground and well blended. Heat up the wok and add cooking oil.

Stir fry the chili paste for 5 minutes. Dish up and set aside. On the

same wok (unwashed), add in a little oil and cook the shrimp

topping. Add in a little chili paste, sugar, and salt. Pan-fried the

shrimp until they are slightly burned. Dish up, let cool and sliced

them into halves.

Method:

1. Add 15 cups of water into a pot and bring it to bowl. Add in all

the shrimp heads and shell and simmer on low heat for about

2 hours or longer until the stock becomes cloudy and tastes

really prawny.

2. Strain the stock through sieve and transfer the stock into

another pot. Discard the prawn heads and shells. Scoop up and

discard the orange "foam" forming at the top of the stock.

3. Bring the stock to boil again and add in half of the chili paste.

You can add more chili paste if you like it spicier.

4. Add in the pork ribs and continue to boil in low heat for

another 1-1.5 hour until the pork ribs are thoroughly cooked.

5. Add rock sugar and salt/fish sauce to taste.

6. To serve, place a portion of yellow noodles, rice vermicelli,

water convolvulus and bean sprouts in a bowl. Ladle hot stock

over. If desired, add a few pieces of pork ribs. Top with meat

slices, sliced shrimp, egg quarters, and sprinkle with shallot

crisps.

7. Serve immediately with more chili paste to taste.

Cook's notes:

1. Traditionally, the shrimp heads and shells are stir-fried with oil

until aromatic before adding them into the boiling water. I

tried this step before and found that my "cheated" method

works equally well.

2. The hawkers in Penang also blended the shrimp heads and

shells after they are briefly boiled to extract all the flavors

from the shell. Again, I tried this step before and found that

my method works as well if you have plenty of shrimp heads

and shells.

Labels: Chinese Recipes, Malaysian Food, Malaysian Food Recipes, Penang Food Guides

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Comments on "Penang Hokkien Mee Recipe (Prawn Mee / Har Meen /Mee Yoke / )"

.

Lyrical Lemongrass said ... (11:33 PM) :

Looks like your hard work certainly paid off! Looks great!

.

Nate 2.0 said ... (11:38 PM) :

You've got my mouth watering again. That is the richest bowl of Penang Hokkien Mee I've ever seen. The broth is so dark!





.

Anonymous said ... (12:18 AM) :

Looks really yummy! How come chose green onions instead of kangkung for your authentic Penang Hokkien mee?

.

Claude-Olivier said ... (12:35 AM) :

Hello,

Your pictures look really delicious !!! I saw that you have also someIkea stuff in the US (the black caddle carier no?). I have just buy mynew toy: A Nikon D80....the dream ;-)

CheersClaude

.

sourrain said ... (5:06 AM) :

omg, i made hokkien mee last weekend as well,but cheated withshrimp powder - most of the prawns sold here are cooked andheadless. so i failed miserably.

will copy your recipie when you post it up!

.

Keropok Man said ... (6:38 AM) :

wow. must really tabik you man...

patiently saving all the hay kak to make the hay mee.

looks delicious. and your arrangements on the mat, looks like havinga bowl of it in some Equatorial Penang, and not the ones at theroadside.

To answer your question on the last sentence, YES PLEASE!

Quick, develepe scratch and sniff websites! LOL...

.

Audrey Cooks said ... (7:12 AM) :

I definitely want a bowl, not just any bowl but the one you posted.Gosh! you put some so called Penang Hokkien Mee hawkers in KL tototal shame! Yours has the authentic look with its dark chili oiland .... I am slurping, he he he

.

pip said ... (7:27 AM) :

waaaahhhh, looks delicious! hey since it took months to cook,where's the loh?! when i make it, i have to boil pigs trotters, tail,belly for ages to get the thick gooey loh ... ok lah, off to the butchersnow ... UK butchers not very reliable ... wish me luck!

.

Elena said ... (8:42 AM) :

I did the same thing too [save prawn heads for months] and mymum now laughs and laughs at me [and tells people so they laugh atme too! :(]. Apparently, my desperation to eat Hokkien mee in theUK is very funny :(

.


i can't wait for the recipe...im collecting my prawn heads nowww

.

tigerfish said ... (9:56 AM) :

I just asked you in my Tom Yum rice post if we could share share ourfood? ;D ...wah...you spent one month collecting all the headsarh...you prawn heads collector..liddat can cook how many bowlsbefore you start collecting heads again :O





The penang eatery in the bay area has serves rather good penangprawn noodle soup has closed down :(Now no more hang out for me to eat this noodle soup...how?So tempting your noodle soup, how?

.

Timothy said ... (10:33 AM) :

You must miss home a lot ... I mean ... you're trying to replicate aPenang delicacy ... all the way in US. But good job ... I must agree ..it looks good.

Next round, let me send you the latest Maggi Har Mee... latestproduct.

.

simcooks said ... (10:41 AM) :

Can you freeze some and courier them over to Tiga and myself?

.

PrincessJournals said ... (10:58 AM) :

i want i want. w/o the pork tho. hehe..

.

Lin said ... (3:15 PM) :

Simply awesome! I too save up prawn heads when I wanna cook thisnoodle dish, and yeah, it takes patience to save up so many of themheads! Yum yum :)

.

CF said ... (3:20 PM) :

What kind of noodle do you use for your hokkien mee? I'm also inthe states and have been trying to find the best subtitute noodle forthe yummy penang hokkien mee.

.

Mina said ... (3:30 PM) :

Looks really tasty!

~ Mina

.

david said ... (3:46 PM) :

Bee, Colorado hasn't seen food like that since you left! It sure looksGREAT!!!!

.

Oppss said ... (4:19 PM) :

I want a bowl too!! Gimme your address so that I can go over tomakan. j/k.Been visiting your blog for quite a while. But the previous messagewas the very first msg I left here. Will come by very often to checkout your food. =)

.

pablopabla said ... (6:36 PM) :

You really love prawns! Watch your cholesterol level :)

.

team BSG said ... (6:39 PM) :

Since now V know that this is your hardest working dish V shall pay asimilar but less worthy tribute (since V can't cook like u can) by

dedicating our next and next hare mees here in KL/PG/Ipoh just foryou by having more than 1 bowl each and say proudlyRasa Malaysia boleh !

.





Tricia Lee-Chin said ... (7:39 PM) :

Drool! Drool! Drool! Looks sooo yummalicious! Can't wait to see yourrecipe!!! BTW, how do you make the chili sauce??

.

Passionate Eater said ... (8:05 PM) :

I hope your burnt thumb is doing better.

And I am surprised by your diligence! The soup looks fantastic in andof itself, but after I read how you saved up all of the prawn shellsand heads until you could no longer zip up the top of the ziploc bag,I gained an even greater respect for you! (And I had the greatestrespect for you already!!) ;)

.

Rasa Malaysia said ... (8:49 PM) :

Lemongrass - Thanks. :)

Nate 2.0 - LOL. I think my pictures are under-exposed again (stillstruggling to learn how to use my new camera properly, but yes,darker means more prawny goodness. ;)

Anonymous - I did use kangkong, but I took these pictures the

morning after it was cooked so I used up all my kangkong and had to"cheat" with some green onions (for coloring purposes).

Claude - yes, IKEA! Haha, funny you also have one. Wow, NikonD80, that's serious stuff. Congratulations and I look forward toseeing your new pictures!!!

Timothy - the Maggie prawn noodles is no where close to the realstuff. It's just not prawny enough. LOL! :P

Simcooks - No need to freeze. You and Tiga can move down to theOC. I know how to cook some confinement food, I think! Hehe. ;)

Sourrain - Haha. Sometimes I cheat with the package powder thingytoo, but it just doesn't cut it! ;)

Keropok Man - quick quick you are bound for a trip up north toPenang for the Hokkien Mee. No need to scratch and eat. :)

Audrey - make yourself this at home. I know, the ones in KL/PJ are

not that great. (Sorry, my KL/PJ readers!) :P

Pip - I do not know how to make the loh. I know it's very good asyou can do half loh half soup, and then you add in the minced garlicand OMG, soooo good. Thanks for reminding me, must learn how to.

Elena - too funny, I thought I am the only one in the whole worldthat would do that. Now we make 2 and you can tell your motherabout it. LOL! :) :)

Anonymous - LOL. How many have you collected already.Remember, it's a big ziploc bag, not any kind of bag. :P

Tiga - say no more. You can start packing your stuff and move downto my neighborhood and we can collect the prawn heads together soit's faster and we can have cook-outs all the time! Sounds fun? ;)

Princess Journal - yeah, next time I will make a halal one just foryou! :)

Lin - yes, sometimes I can't wait anymore and will have to make dowith whatever I have saved, but of course, it doesn't taste asprawny...

CF - which part of US are you in? You can find Malaysian kind of yellow noodles...the one I get is Taiwanese made fresh yellownoodles with oil, just like the ones at home. Just don't buy thoseyellow noodles from Hong Kong, they are soggy and easily break.

Mina - thanks. :)

David - awww you are too sweet. Yes, I indeed lived in Coloradoonce, for a month!

Oppss - where are you based at? It's not a bad idea if you live closeas you're such a great cook yourself! I have so much to learn fromyou. Thanks for your comments and do leave me more. :)

Pablo - thanks for your concerns, but I do not eat any red meat andlast I checked, my cholesterol level is a healthy 120. I think I am

immuned. Hahahaha.

Team BSG - yes, thanks and Rasa Malaysia boleh!

Tricia - I just posted my recipe, including the chili paste. Go check it





out. :)

PE - yes, my thumb is OK now. You are always too nice...you are areal sweetheat. :) :) :)

.

cooknengr said ... (9:51 PM) :

Cool, thanks for the recipe, I'll whoop up a big pot of Penang HokkianMee for the "Kelab Ah Beng dan Ah Lian of So.Cal" gathering somedays.

.

Precious Pea said ... (10:26 PM) :

Wow...the presentation alone already put many prawn mee sellers inMalaysia to shame. 1 bowl pls??

.


I am so jealous! I miss Malaysia food terribly! Erm, even though i amonly in Singapore....haha.... But haven't been home for a fewmonths and i am going crazy thinking of food from hometown. And ican't do cooking coz i stay in campus and it's really inconvenient.

Sigh. *jealous*

.

Tummythoz said ... (1:14 AM) :

Looks so droolicious! Did mine a few months back. Now in thegathering mode again. I don't use a ziploc bag tho. I submerged mycollection in water & freeze into ice blocks in containers of varioussizes. To cook, I just empty the containers into a pot to boil. Ziplocbags are definietly more space saving! Think I'll try to use this batchto make mee bandung or rebus. Got recipe to share?

.

Stef said ... (2:22 AM) :

Must cost a bomb to just go by shrimp heads there? Anyways, in

Europe it is, in Malaysia just go buy buy loh, loooove Malaysia :-)

Ah, can just throw the heads in boiling water? Never tried that one,me always fry them first like you mentioned, must be my Europeantastebuts not ready for all tastes shrimp :-)

.

Vero said ... (5:05 AM) :

As we say in France: "Slurrrrppp!!!" (noise made by me licking mylips!!!:-D)It looks terrific, how am I going to gather the shrimp heads fastenough????

.

Rose said ... (5:31 AM) :

I have to try this noodle soup,I have to find shrimp heads and trythis noodle soup, otherwise I will be licking my screen the entire day.Lovely picture.

.

Ben said ... (8:02 AM) :

That is so much work! Sigh ... I don't think Suanne will go to thatextend to make it. Darn ... I feel hungry now.

.

The Expedited Writer said ... (8:09 AM) :

Hey, that prawn mee looks pretty authentic. I'm salivating for somealready....sigh I miss Penang's hokkien mee :(

.

lucia said ... (9:59 AM) :





usually another word for penang hokkien mee is just 'prawn mee'. nonoodle there because all penang hokkien mee are with noodle (nodry type).

yes for hokkien mee, the soup gotta be good... then everythingwould be good... so do not saved on the shrimp's heads. :)

.

reese said ... (5:46 PM) :

Looks Good! I will attempt to make that. I was thinking of saving thelobster head the next time we are having lobster as the flavour ismore intense given the sweet tomalley. Will keep you posted on theoutcome.

.

fatboybakes said ... (7:35 PM) :

goodness, rasa malaysia. this was just for you and K? the lucky man.it's amazing how he manages to keep to trim.

.

SPC said ... (9:19 PM) :

I had to go to the local Malaysian place for lunch today for a bowl of

their Penang Har Mee because of you!!

.

Rasa Malaysia said ... (9:43 PM) :

Cooknengr - Ooooh, just send me an invitation and I am more thanhappy to be your Ah Lian from So Cal. ;)

Precious Pee - yes, mine is at RM20.00. Will you still want a bowl?LOL!

Anonymous - I am sorry to hear that, but I was once a student tooand can't cook. Never mind, just eat all you can when you go home.:)

Tummythoz - You will have to post your picture the next time. No, Iam not sure how to make mee Bandung or mee rebus. :(

Stef - yeah, I guess the stir-fry would rid the prawny smell a littlebit.

Vero - ask your neighbor for help! Hehe.

Rose - you should...it's THE noodle soup you just have to try.

Ben - yes it is, but what can we do? We are not in Malaysia.

The Expidited Writer - yeah, I tried to make it real authentic eventhough I cheated a little. :P

Lucia - thanks for the translation...I know something was funnywhen I wrote "Prawn Noodle Soup."

Reese - oooh, lobsters! Must be a super-duper deluxe version of Hokkien Mee then...yes, do let me know. :)

FBB - no lah, for two Malaysian friends too. Where can eat so much!LOL!

SPC - Too funny. How was your Penang Har Mee?

.

BuddingCook said ... (10:33 PM) :

Wah! Such hard work. It looks so flavorful.

.

Kenny Mah said ... (9:06 AM) :

Your photographs and descriptions are so vivid, I can almost tastethe prawny stock... O dear O my...

.

Chubbypanda said ... (4:03 PM) :

Awww... Make me some too! =)





.

aria said ... (1:20 PM) :

this is such a beautiful recipe! ooh that broth ....

.

Danielle said ... (7:37 PM) :

I want some! Sadly, my shrimp stock is made only with shells, notheads. Yours sounds better.

.

reese said ... (1:27 PM) :

Hey, I am finally going to cook the prawn mee with the lobster headstonight. Will keep you posted!

.

Ming the Merciless said ... (9:37 PM) :

Oh wow!!! You are a dedicated chef!! A purist at heart!!

Most people would have just bought some shrimp/fish stock from the

grocery store.

.

noodleoodle said ... (8:29 AM) :

What an amazing dish. I dream of eating such a thing!

.

khunying said ... (10:20 PM) :

Wow! looks so good again. I want to eat it now. I am hugry.

.


Thanks for the recipe.. my wife loved it.. I substituted the pork withbeef coz I'm a muslim, but taste good nonetheless.

.

Hanim said ... (7:07 AM) :

Hi, I'm so proud to say that my prawn mee turn out exactly the wayI expected, just like the one I ate in Penang hawker stall. Thank youagain for the recipe..I shared the recipe in my blog if you don't mind

.

asiancuisinexpert said ... (4:35 PM) :

wow...this recipe helped a lot becasue i m in US. i just startedcooking it,so while waitin i am writing this comment.i am new here and would really wished to help out as well for ourtruly malaysian food..yummy..!do you guys really needa keep so many prawn heads and shells?because i am bought one whole pack of prawn and peel all the shelland head and throw in to cook. it smells yummy and i hope i doestaste good too..hehei will start blogging to help others out there which are craving fortruely authenthic food.!

.

asiancuisinexpert said ... (4:40 PM) :

Oh yeah,just to help you shorten the process of cooking,try get onepressure cooker..its not expensive to own one..and it cooks reallyfast..!and the flavor are even better. you can cook homemade soupswith that as well and it really extract all the flavor out from theingredients.

.


the correct way to make hokkien prawn stock is: colected prawn





heads ( over a time ), fry the head and shells in a wok ( but don'tburn it) add 20 gram rock sugar and 10 gram rosted balacaan,cookfor about 30 minutes with medium heat, add water from time totime. now place this cooked shells into a mixer and liquifid it,heat upagain for a while (10 minutes) and get it through a sieve , discardthe shells. now your prawnstock can be use for your purpose.

.

: said ... (3:38 PM)ليبيا

Great Point Thank you Man ... i Like Your Blog !

.

Anonymous said ... (1:29 PM) :

Oh i miss prawn mee! im so glad you share the prawn mee recipehere. ;)

.

John P. said ... (4:39 PM) :

When I got to one of the many Penang Restaurants here on the EastCoast, Prawn Mee is what I ALWAYS order. It's in the Broth! Thestuff is magical! My wife is going to try to make some here at hometomorrow.

.

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