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).
Ingredients
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

Method
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).











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