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| Penang Prawn Noodle |
I had keow teow noodle in Penang Prawn Noodle broth which my wife prepared early in the morning for breakfast. She had boiled the shrimp skin that we had collected over the past month the evening before. So, in the morning she removed the shrimp skin and continued boiling the broth with a few pieces of pork ribs to add flavour and taste. In addition, some dried chilli powder, and shrimp paste (belacan) were added in the broth too.
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| Keow Teow Prawn Noodle |
The broth was allowed to boil for about another ten minutes on low heat while we prepare the noodles, vegetables and shrimps. We were not really prepared for the prawn noodle this time. So, we made some adjustment to the components which actually turned out to be okay. Instead of the water spinach we used yu choy as the choice of vegetable and instead of using shanghai noodle and/or vermicelli, we had keow teow. But we had to use up the shrimp skin which was getting to be a lot and they were taking up space in the freezer.
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| Penang Hokkien Keow Teow |
Like always, the prawn noodle broth was fantastic because of the amount of shrimp skin that was used to prepare it. And, it was worth collecting the shrimp skin that was used as the base for the broth. With the flavourful and tasty shrimp broth ready, no matter which noodle or vegetable was used, the bowl of popular Penang style spicy noodle was just perfect to start the day with. After the heavy breakfast, I skipped lunch at work. The one bowl of prawn noodle was my two meal plan for the day.
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