Easiest Way to Cook Appetizing Seafood Noodle Soup / White Hokkien Mee

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Seafood Noodle Soup / White Hokkien Mee. Here is how you cook that. Here is how you achieve that. Seafood Noodle Soup / White Hokkien Mee MY VERSION.

Seafood Noodle Soup / White Hokkien Mee Hae Mee uses a pork bone and shrimp based broth. The best pork cuts for the noodle soup should contains bones, meat, some fat, and some skin. The fat and gelatin will melt into the soup during braising and make the soup extra rich. You can have Seafood Noodle Soup / White Hokkien Mee using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Seafood Noodle Soup / White Hokkien Mee

  1. You need 3 tbsp of fine dice garlic and shallot.
  2. It's 1 tbsp of oil.
  3. You need 100 grams of bean sprout.
  4. You need 400 grams of fresh yellow noodle.
  5. You need 10 of large shrimp /prawn.
  6. Prepare of garnish.
  7. Prepare 1 tbsp of slice red cili deseeded.
  8. Prepare 1 tbsp of slice cucumbers.
  9. Prepare 1 tbsp of spring onion / scallion.
  10. Prepare 1 tbsp of thinky slice roasted pork.
  11. It's 1 tbsp of cherry tomatoes.
  12. You need of soup base optional or any stock.
  13. You need 1 liter of water.
  14. Prepare 5 tbsp of abalone sauce or chicken bouillon.
  15. You need of seasoning.
  16. Prepare 1/2 tsp of white pepper.

One of the dishes that I never miss eating while in Penang has to be Penang Hokkien Mee (Prawn Noodle Soup). It is also known as Har Mee in the central/southern of Malaysia. Penang Hokkien Mee (Prawn Noodle Soup) / 福建虾面. This divine bowl of Penang Hokkien Mee took me months of hard work and patience.

Seafood Noodle Soup / White Hokkien Mee instructions

  1. With oil saute garlic and shallot together with shrimp /prawn till no longer pink then drain aside.
  2. In pot put abalone sauce / chicken bouillion with water and bring to a boil.
  3. Add noodle into stock and simmer 1 minute then add seasoning and bean sprout then off heat.
  4. Top with garnish and serve immediately.

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. This dish is quite similar to fried Hokkien mee, but instead of yellow noodles and beehoon, it uses a very unique chewy mee sua which is specially imported from Malaysia and instead of prawn broth, they use a broth made of blue swimmer crabs and lala. If a dish can be a mood, then the Singapore Hokkien Mee can only be known as cheery.