Prawn Noodle Soup or Penang Hokkien Mee as it's called in the food capital of Malaysia is a popular street food among Malaysian. With the pre-packed paste that is easily available in Asian grocery stores, making one of this beloved dish is no longer the secret of the select few.
Removed the prawn heads and pan fried them until its colour turns and you can smell the burnt fragrant.
Cook pork bones soup in a separate pot. Pour the soup into the frying pan with the prawn head.
Put the paste into the pan.
Cook for at least 30 minutes, taste it every now and then to check its sweetness or saltiness to your liking.
While the soup is cooking, toss in the prawn and pan fried until golden brown.
Make sure to mix egg noodle with bee hoon (rice vermicelli) to enhance the richness of its texture.
Sprinkler fried shallot on top and it's finally served!
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