Monday, March 14, 2016

Penang Mee Udang (Prawn Mee)

I kinda agree blogging is a form of hobby, when you sphere it further, blogging can bring fame or perhaps fortune may follow. So, in the name of blogging or for reasons only bloggers know best, we are engaged on the social media every day, every hour or for some people I know, it can be every minute. In fact, even for those who are not blogging, this social media thing is utmost priority and the trend of being glued to the mobile device matters the most for adults while kids as young as 3 or 4 years old are learning from their parents.

As for bloggers, we spend hours in front of the laptop perfecting the post, perfecting the pictures and I admit visually communicating with our followers and fellow bloggers certainly is a sheer pleasure. While I can't speak on behalf of others, for me, the hours of staring at the laptop and mobile device has been unfavourable to my health. It has come to a point I have to cut down on blogging because every now and then,  every so often I am down with severe headache, teary eyes and the excruciating body-shoulder pain is killing me softly. Moreover, going in and out of the medical center has further contributed to my anxiety.  

However, I doubt if nava-k will permanently shut down, but I am slowing down because I realise that blogging isn't everything in life. There are other small meaning things I want to appreciate, blogging I will keep at maybe a distance of 3 to 4 days once. Of course, in instances of sponsored articles, the money will help towards my medical bills. Whatever, the point I am saying is that if we don't take the moments to slow down, it can lead to health complications. Therefore, for the time being, since my brain is fried up, the pending articles are on hold. Sharing a recipe I also won't say is easy because it is back again to thinking of the intro, pictures speaks a thousand words and what not. But since I had an interesting intro for this recipe, well, why not post up?

Now, this Penang Mee Udang is a slight twist to the Chinese style Prawn Mee though the crux ingredient has to be the prawn broth, made with the prawn shells and skin I have been collecting (Prawn Wanton Noodle Soup, Cantonese Seafood Yee Mee & Prawn Curry Laksa). Indeed, a lengthy process to make this Penang Mee Udang (recipe adapted from balannambiar), still, worth the time for its wholesome luxurious deliciousness. By the way, the gravy/ kuah is also loveable with rice.  
For the prawn broth
1 1/2 cups prawn shells/heads 
4 cups water
3 tbsp oil

For the anchovy broth
One handful of anchovies/ikan bilis
1/2 inch smashed ginger
1 anchovy cube/anchovy granules
2 cups of water

For the sambal/chilli dip
10 dried red chillies (soaked to soften)
1/2 inch roasted belacan/shrimp paste
1/4 cup oil

Other ingredients/for assembling (as needed)
1 or two smashed lemongrass/serai
Fresh prawns - de-vein and leave the shell on
Yellow noodles - blanch to soften
Fried shallots
Sliced red chillies
Boiled eggs
Bean sprouts - blanch to soften
Boiled potatoes
Sliced spring onion
Sliced coriander leaves
Calamansi lime/limau kasturi

For the prawn broth
Heat oil and fry prawn shells/head till crispy.
Pour water and simmer over low heat to reduce to 1/3.
Cool down, blend, strain and pour back in the pot.
Keep aside.

For the anchovy broth
Simmer anchovies, ginger, anchovy cube  and water over low heat to extract broth.
Strain and combine with prawn broth.
Keep aside.
For the sambal
Blend chillies with belacan for a thick paste.
Heat oil and fry the paste till aromatic and oil floats.
Remove and keep aside.
The rest of the method
Now, put a little of the sambal in a pot and keep the balance for pairing with the mee later.
Pour in the broth.
Add smashed lemongrass and season with salt.

Keep this broth simmering.
For more broth, you can add water but do taste to balance up the flavours.
Blanch prawns in the broth (before or after blending).
Thereafter assemble with the rest of the ingredients as listed above except for the calamansi lime and remember, the lemongrass we have already used.
Pour gravy/kuah over and serve with the sambal and lime.

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  1. Hi Nava, your prawn mee look very inviting. Nice pics. I love prawn mee too,anytime,any day.

    Take care of your health. Too long hours, too often in front of computer and whasapp can cause blur vision, teary eyes, headache, etc..... I slow down in blogging now and also not very active in FB or else the butt also glued to the chair.

    Have a nice day, regards.

  2. It looks amazing will like to try this dish.

  3. We love having this in the restaurants here...yours look so yum...

  4. Great recipe. Yup blogging does take a toll, I think it's better to cut down on post than permanently shutting down :)

  5. I agree...getting in touch with regular readers is wonderful and it's important too.
    The colours on this dish pop out. This is so beautifully presented. Love Malaysian food!

  6. I love prawn this dish look absolutely yum.

  7. Prawn broth sounds really delicious.. the final dish I know must be full of flavors, love the color too.

  8. I did the same thing, from 4 posts a week now 1 post a week, other things in life matters most than blogging. BTW how do i make sambal without shrimp paste?

  9. The prawns mee looks too tempting.. I agree and can so relate with headache and teary eyes...tale care dear..

  10. This looks so tasty! I love that you made the broth using those prawn heads.

  11. Lovely post! Maybe we could follow each other on GFC and instagram @djonovic_milica? If yes, follow me and I follow back as soon as I see it.
    Let me know with a comment on my Blog


  12. Nava, I can relate to everyword !!!! As you have rightly said, there is more to life than blogging and as it is your passion, do keep writing . Social media is the one that is stressful and FB is a killer as you can never get enough of it !

  13. take care of your health first...a lovely prawn recipe will take away all the worries

  14. WOW! Mouth watering. I love prawns and this recipe loaded with burst of flavors is a must try. Bookmarked.

  15. Definetely agree, there is more to life than blogging.. I myself took a break.. since issues more important were taking a back seat.. So get well is more important than anything else...Wonderfully captured post.. loved the pics:)

  16. What u r going thru is what I am going thru as well.. sitting in front of a computer has made me so fat and anxious all the time.. not to mention eye problems.. U must set aside some me time fr sure.. the recipes u hv shared here is so easy to make.. wud love to try it someday

  17. I love your recipes and it is looking so yummy that i want to eat it right away :)
    It is great decision to slow down and focus on other aspects as well :)

  18. yummy,in Penang they called it hokkien mee

  19. Prawn mee is soooo inviting, iam coming over, done with just looking at the pictures.

  20. Take care of your health dear...Same thing happened to e also few months back..your prawns is so inviting. .loved the way you have presented your dish

  21. Yum! This looks so delicious! Can't wait to try it!


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