sign in sign up
<<
Home , Hokkien mee, Prawn soup

PENANG MEE (SPICY ) Recipe by: Beelee Lau 1 hour 5 Medium

Penang – An authentic and popular Penang streetfood, good for breakfast, lunch, dinner or even supper! Traditionally the superior prawn took hours of simmering and continuous stirring to prevent burnt prawn shells. However with thermomix 3 in 1 layer cooking method at controlled temperature heating, this superior prawn stock easily and quickly done in under 1 hour!

INGREDIENTS • A) 1. 600 g medium (remove shells, set aside) 2. 300 g soft ribs (chopped bite size) 3. 200 g pork belly (cut 4" length) 4. 10 g salt 5. 30 g rock sugar 6. 1500 ml water 7. 5 fresh eggs (cleaned) • B) Chilli Paste 1. 20 g dried chilli (pre soaked) 2. 5 cloves garlic 3. 150 g 4. 10 g dried paste (belacan) 5. 70 g oil • C) 1. 600 g yellow noodle (blanched in hot water) 2. 200 g bihun (blanched in hot water) 3. 100 g kangkong (blanched in hot water) 4. 50 g bean sprouts (blanched in hot water)

COOKING METHOD

Step 1 Place prawns and shells in separate bowls.

Step 2 Place ingredients (B) into TM Bowl to blend.

o C 30s 10

Step 3 Scrape down sides and saute chilli paste until aromatic.

120o C 5m 2

Step 4 While sauteing chilli paste, place prawn shells, pork soft ribs and pork belly accordingly into Simmering Basket. Place eggs into Varoma unit. Step 5 Pour water into TM Bowl, insert Simmering Basket (refer to step 4) and stack Varoma unit in position to cook.

Varoma 40m 2

Step 6 Remove Varoma unit and prawns shells from Simmering Basket. Then add prawns, rock sugar and salt into Simmering Basket to continue cooking.

100o C 10m 2

Step 7 Slice cooked eggs and pork belly. To serve, place a portion of , bihun, kangkong, bean sprouts into a serving bowl, top with pork soft ribs, pork slices, egg and prawns then ladle hot spicy onto it. Serve hot.