|200 g||200 g||prawn peeled (deveined and butterflied in half, KEEP THE HEADS!)||
|2 slice||2 slice||pork loin fillets|
|1 pkt||1 pkt||mr tean’s penang prawn noodle soup paste|
|1 pkt||1 pkt||egg noodle (scalded)||
|1 pkt||1 pkt||rice vermicelli (mee hoon) - (scalded)|
|1 whole||1 whole||hard boiled egg||
|some kangkung (chinese watercress)|
|some of bean sprouts|
|a handful of dried chillies (about 30 to 50 chillies) - soaked to soften||
|10 whole||10 whole||shallots- peeled|
|5 clove||5 clove||garlic - peeled|
|2 tbsp||2 tbsp||water|
|10 tbsp||10 tbsp||cooking oil|
To fork a recipe means to copy this recipe (Penang Har Mee) and make it your own.
How to make it your own you ask? Well, go ahead and modify the recipe to your heart's content! Change the ingredients, or instructions. Remember, it's YOUR perfect version of this recipe that you want to make. Then share it with the world!