serves 2
difficulty moderate
equipment
  • pot
  • wok
  • blender
author silkrose
forked from Penang Har Mee
A picture of Penang Har Mee
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
200 g   200 g prawn peeled (deveined and butterflied in half)
  1. add 15 cups of water into a saucepan or pot and bring it to boil.
  2. with a bit of oil, fry all the shrimp heads until cooked through. add sugar and fry until caramelized.
  3. add caramelized prawn heads and pork ribs into boiling water and simmer on medium heat for 30mins.
  4. 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.
  5. discard the prawn heads, and the soup stock is ready.
500 g   500 g prawn heads
500 g   500 g pork ribs
  1 tbsp 1 tbsp sugar
  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 on top.
    some kangkung (chinese watercress)
    some of bean sprouts
    a handful of dried 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
  1 tbsp 1 tbsp sugar