Penang Hokkien Mee w/Liam Ghani & Paul Gray (A Touch of Malaysia in South Africa)
Recipe Information
Penang Hokkien Mee
Cultural Context
Originating from the bustling streets of Penang, Hokkien Mee is a beloved noodle soup that reflects the region's rich culinary heritage. Traditionally enjoyed as a hearty breakfast or lunch, it showcases the harmony of flavors from fresh prawns, pork, and a fragrant broth. Today, variations can be found across Malaysia and even in neighboring countries, each adding their unique twist to this comforting dish.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: chicken
💰Cheaper: tofu
Tofu provides a plant-based option for vegetarians.
pork belly
🥗Healthier: lean pork
💰Cheaper: pork shoulder
Pork shoulder is more affordable and still flavorful.
egg noodles
🥗Healthier: whole wheat noodles
💰Cheaper: rice noodles
Rice noodles are gluten-free and often less expensive.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salt
Soy sauce offers a similar umami flavor for those avoiding fish.
Prepare sambal by roughly chopping onion, garlic, and chilies, then blend with oil.
Fry off prawn heads while sambal is cooking down.
Make a stock using chicken thighs and prawn shells, boiling them together.
Add the prepared sambal to the stock for flavor.
Blanch the egg noodles until tender and drain.
In the stock, add prawns and pork belly, cooking until the prawns are pink and the pork is cooked through.
Serve the noodles in bowls, ladle the hot stock with prawns and pork over the noodles, and top with bean sprouts, sliced hard-boiled eggs, and fried shallots.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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