The Famous Penang Hokkien (Prawn) Noodle

The Famous Penang Prawn Noodle

Penang is not just a place with many wonderful food cart cuisines and beautiful beaches but the people that grew up in Penang are very familiar with the flavours and taste of the food they grew up eating. And because of that many Penangnites have craving for that familiar flavours and taste when they live far away from Penang. Among my friends that hailed from Penang, we are so accustomed to these familiar taste and flavours, we can tell whether a Penang cuisine is authentic or not in taste and flavours. Or whether the cuisine is a familiar Penang cuisine. So, naturally any Penangnite can become a Penang food critique because we are the most familiar.

Penang Hokkien Noodle

And one of the most difficult to prepare and requires many different ingredients is the Penang Prawn (Hokkien) Noodle cuisine. This is a soup base noodle cuisine and the flavour for the soup comes from boiling lots of shrimps and pork ribs for a few hours. Therefore, the prawn broth is the most important component of this famous Penang Prawn Noodle cuisine. My spouse prepared the ingredients and cooked the special prawn broth for the famous Penang prawn noodle yesterday. I then, prepared the other ingredients and noodles to complete the Penang prawn noodle cuisine. There is actually a lot of work in preparing and cooking this special Penang noodle cuisine.

The Famous Penang Hokkien Mee

The soup is boiled for about an hour with lots of shrimp skin (like a whole bag full) with at least two pounds of pork ribs. After an hour removed the shrimp skins and leave the pork ribs to continue boiling. Add a small piece of rock sugar, five spoons of dried chilli paste, two spoons of shredded dried shrimps, one spoon of belacan and one spoon of chicken stock. Other than the prawn broth, the other components of the prawn noodle were blenched and placed in the serving bowl. The more popular items in a bowl of prawn noodle are shanghai noodles with vermicelli, a few shrimps, half of a boiled egg, few slices of pork, some water spinach, one spoon of fried shallots and one spoon of fried lard (bits). Four to five scoops of the boiling prawn broth onto the noodles in the bowl and served while it is still hot.