Another Famous Penang Noodle Cuisine

Penang Hokkien Noodle

We cooked the Famous Penang Prawn Noodle for dinner last night. With the intention of freeing up some space in the freezer of the collection of shrimp skin that were taking up some needed space for some new items, my wife decided to cook the Penang Prawn Noodle again. We usually used up to about six hundred grams of prawn skins to cook the shrimp flavoured broth for the Penang Prawn Noodle cuisine. This noodle cuisine was made famous and popular in Penang by the Penang Hokkien clan.

The Famous Penang Hokkien Noodle

Although, there are Penang Hokkien Noodle paste available from the Asian grocery stores, I still prefer to cook my own Penang Hokkien Noodle from scratch. Basically, we boil the shrimp skins in a pot of water for several hours. After that remove the shrimp skins from the broth using a ladle. Once all the shrimp skins are removed, continue to boil the broth with some pork ribs for another hour on slow heat. Before turning off the heat or serve, add three spoons of belacan, two spoons of grounded dried chilli powder, three spoons of dried shrimps, a few pinch of salt for taste, three spoons of fried shallots, and three spoons of brown sugar.

Another Famous Penang Noodle Cuisine

Once the shrimp broth is ready, allow it to continue boiling on slow heat. Prepare the noodle, bean sprouts, slice eggs, slice pork, a few shrimps, slices of char siew yok, and water spinach in a serving bowl. Using a ladle, scoop about five ladle full of soup onto the noodle in the serving bowl. Also, scoop up the pork ribs into the bowl with the soup as well. Then, garnish with fried shallots, prawn sambal and half a spoon of fried lard.