Thursday, March 20, 2014

Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Obviously, the soupy version (Hokkien Mee) and Penang must be mentioned (Penang Curry Mee & Penang Assam Laksa) and my version is purely halal  (Siew Yoke & Char Siu) whereby prawn broth taking the central stage as the main key (Prawn Curry Laksa & Prawn Noodle Soup). Basically, prawn heads and shells for the broth. Henceforth, next time you cook prawns, save the discarded heads and shells (Shrimp Coconut Milk, Shrimp Pho, Prawn Cocktail, Nasi Lemak Sambal Udang, Chinese Prawn Fritters & Tamarind Prawn Curry). Alright? Making Hokkien Hae Mee I must ensure you is not like brain dropping on the floor. We make the broth and also the sambal, thereafter, its all about assembling. Prawn broth generously ladled over noodles and garnished alongside kangkung/water spinach, boiled eggs, blanched prawns, fried shallots and spring onion, and extra sambal at the side and a lime wedge for squashing in, prior to us taking our moment to tucking into this happy tummy, yummy tummy Hokkien Hae Mee (Hakka Noodles & Chow Mein).
For the broth
3 cups prawn shells and heads
1 tbsp of oil

For the sambal/chili dip
1 tbsp dried chili paste
1 tsp belacan dried shrimp powder (optional)
(Note: you can also ground/blend dried red chilies with roasted belacan/shrimp paste)
2 tbsp of oil
A pinch of salt  
For garnishing (as needed)
Fresh prawns (remove shells and heads and de-vein)
Mee hoon/rice vermicelli (or other noodles) - blanched to soften
Kangkung/water spinach - cut off the roots, slid into two and slice into 1 inch length
Boiled eggs
Fried shallots
Spring onion - shredded/sliced thinly
Lime wedges

For the broth
Heat oil and when heated, fry shells and heads till crispy.
Pour about 1 1/2 litre of water.
(more water for more broth)
Simmer over low heat for about an hour.
Drain off the shells and heads.
Pour back the broth into the pot.

For the sambal/chili dip
Fry chili paste and shrimp powder in heated oil.
Continue frying till oil splits.
Season with a bit of salt.
Remove and keep aside

Add a scoop of the chili dip into the broth.
Season with salt if needed.
Blanch fresh prawns in broth for a couple of mins or until tender.
Remove, cool down and slice into two pieces.
Blanch kangkung in broth to soften and keep aside.
Assemble noodles with blanched prawns and kangkung, eggs, fried shallots and spring onion.
Pour broth over.
Serve with chili dip and lime wedge(s).


  1. love the soup but more than that love sambal dip.

  2. You are the soup queen, so many yummy soup recipes you post
    Keep in touch

  3. drooling here..looks so flavourful & delish...loved that dip too...

  4. So lovely prawn mee.....This is new to me and ur pics tells how drool worthy it is :)

  5. noodle soup looks awesome .def a colorful meal ....

  6. wow, this looks yummy!! hearty yet comforting bowl of prawn mee!

  7. inviting prawn mee....nice to know the tip about making soup broth using prawn head and shell,Next time,I will not throw these parts

  8. New one to me...the preparation of the broth is quite informative I got it as to why I see people taking home the heads n shells of prawns. Nice comfort soup.

  9. Looks very comforting and filling.. Loved your photos..

  10. Looks so yummy,, wud love to give this a shot.. thanks fr sharing ♥
    Do check out my latest post.. Thank u :)

  11. Looks so tempting Nava ! like a pic from a table in a restaurant :)

  12. This soupy noodle looks very yummy and tempting.

  13. I like it hot,best prawn mee is in Penang.

  14. Yummi-licious! Love the shots with the lights coming in! Did you buy those photography lighting recently?

  15. Looks good but I m vegetarian. ..
    Lovely clicks navi...

  16. Amazing photography and a delicious recipe... this looks like a perfect combo :)

  17. looks absolutely delish. droooling.

  18. Its a pretty new combination for me Prawn Mee with Sambal dip. Quite inviting and great Pictorial.

  19. that last picture is really good nava...

  20. your soups are so tempting, delicious and awesome....

  21. Wow! I love the broth that is created by boiling prawns heads and shells. That flavour has no substitute. Making a soup out of that can take it a step ahead. As always, it's an amazing recipe with stunning imagery.

  22. interesting soup with prawn shells, love it!!!

  23. Drooling over this soup, I love the addition hard boiled egg on this soup!

  24. Luce muy delicioso y adorable color me encantan las sopas,abrazos :)

  25. wow, thats hard work especially cooking this broth

  26. Wow, what awesome clicks... you would surely turn a vegetarian into the other :) Haha

  27. Looks like you can set up a stall, Nava! Have a great week! xoxo

  28. I can relate to your dishes well because I keep on tasting them, yours look so yum....


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