difficulty Moderate
equipment
  • pot
  • wok
author Billy Law
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
200 g   200 g prawn peeled (deveined and butterflied in half, KEEP THE HEADS!)  
  1. add 15 cups of water into a saucepan or pot and bring it to boil. add in all shrimp heads and pork fillets and simmer on medium heat for 30mins.
  2. fetch the pork fillets out, set aside and let it cool then cut into slices. add the full packet of soup paste into the pot and stir well.
  3. turn to low heat and let it simmer for at least 2 hrs or until it reduced to only 1/3 of the soup stock left in the pot.
  4. discard the prawn heads, and the soup stock is ready. you can strain the stock through the sieve and tranfer to another pot, but i prefer to keep all the tiny bits of goodness in the soup.
  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. in another pot/saucepan, add 3/4 full of water and bring to boil. grab a handful of egg noodle and rice vermicelli each and put in a sieve, then scald the noodle in the hot water for only 30secs.
  1 pkt 1 pkt rice vermicelli (mee hoon) - (scalded)  
  1 whole 1 whole hard boiled egg  
  1. to serve, put the noodle into the bowl, ladle hot soup stock all over. add bean sprouts, chinese watercress, pork slices, prawn slices, egg slices (or cut in quarter), then sprinkle with fried shallots.
  2. serve immediately with chilli paste in a soup spoon on the side.
    some kangkung (chinese watercress)  
    some of bean sprouts  
    a handful of dried chillies (about 30 to 50 chillies) - soaked to soften  
  1. add all ingredients including water and the oil into a food processor and blend all together until fine paste.
  2. heat up a wok with cooking oil, make sure the room is well ventilated.
  3. add the paste into the wok and stir fry the chilli paste until becomes dark brown in colour.
  4. if the paste is too dry, add more oil and make sure the paste is always being “stir fry” the whole time.
  10 whole 10 whole shallots- peeled  
  5 clove 5 clove garlic - peeled  
  2 tbsp 2 tbsp water  
  10 tbsp 10 tbsp cooking oil