Prawn Noodle Soup

Prawn Noodle Soup

Prawn Noodle Soup or Hae Mee is all day food in Asia. We eat this for breakfast, lunch, mid afternoon meal and even dinner be it in the hawker centres, cafes, specialist prawn noodle houses and even in the coffee houses of 5 star hotels!

Prawn Noodle Soup

Prawn Noodle Paste

Prawn Noodle Paste

HOKKIEN PRAWN (HAE MEE TNG) SOUP

STOCK INGREDIENTS:
1 – 2 kg PORK BONES (LIKE THOSE DOGGY BONES, KAR TANG KUT), CRACK INTO TWO
1kg SPINAL BONES (LENG KUT)
1 BIG WHITE OR SPANISH ONION, SLICED (DO NOT USE THE BOMBAY ONION)
1 MEDIUM SIZE TURNIP, PEELED AND CUT INTO CHUNKS (BANGKUANG)
2 – 3 PCS OF SMALL SUGAR CANE (TEK ZHIA), BRUISED TO RELEASE ESSENCE

500g SPARE RIBS, CUT INTO FINGER LENGTH
1 – 2 “FAKE KIDNEY MEAT”, WASHED AND KEEP WHOLE PIECE (TRANSLATED HOKKIEN)
1- 2 PIG’S TAIL, CUT INTO BITE SIZE, OPTIONAL
60g HAE BEE, POUNDED TILL FINE

2 kg PRAWNS, REMOVE HEAD AND SHELL (KEEP PRAWN MEAT ASIDE FOR LATER USE).
250g SHALLOTS
5 CLOVES GARLIC
GRIND SHALLOTS, GARLIC AND PRAWN SHELL IN FOOD PROCESSOR.
FRY THE PRAWN HEAD AND SHELLS IN OIL TILL BUBBLY AND VERY FRAGRANT. BOIL WITH SOME WATEROR THE PORK STOCK FOR HALF AN HOUR. STRAIN THE SHELLS AND ADD PRAWN STOCK TO THE PORK STOCK POT.

STOCK METHOD:
PUT ALL THE STOCK INGREDIENTS INTO A LARGE TALL STOCK POT, ADD ENOUGH WATER TO COVER INGREDIENTS AND SIMMER FOR 3 TO 4 HOURS. THIS IS THE PORK STOCK. REMOVE THE TURNIPS AND BLEND TILL FINE, KEEP FOR LATER USE.

STRAIN THE REST OF THE STOCK AND PUT INTO A NEW POT TOGETHER WITH THE “FAKE KIDNEY MEAT”, SPARE RIBS, PIG’S TAIL AND POUNDED HAE BEE AND SIMMER FOR ANOTHER 30 TO 45 MINUTES TILL MEATS ARE TENDER BUT FIRM. TAKE MEAT OUT TO COOL BEFORE SLICING.

ADD DESIRED AMOUNT OF THE BLENDED TURNIP INTO THE SOUP. SEASON WITH LIGHT & DARK SOY, THAI FISH SAUCE, PEPPER , SUGAR AND ROCK SUGAR TO TASTE.

1 – 1.5 kg YELLOW NOODLES
1 PKT VERMICELLI (BEE HOON), SOAKED TILL SOFT (optional)
800g BUNCH OF KANGKONG
800g BEANSPROUTS

GARNISHINGS:
8 FISH CAKES, FRIED AND SLICED THINLY
30 FISH BALLS, BOIL TILL COOKED (WHEN COOKED, FISH BALLS BLOATS AND FLOATS)
1 – 2 PCS “FAKE KIDNEY” PORK, BOILED IN STOCK ABOVE AND SLICED THINLY
1 CANNED ABALONE, SLICED THINLY (PAPA’S FAVOURITE)
HARD BOILED EGGS, HALVED, OPTIONAL
CRISPY FRIED SHALLOTS
CHILLI POWDER (IF IT SMELLS RAW, CAN DRY FRY A LITTLE TO GET RID OF RAWNESS)
300g CRISPY PORK LARD CUBES
CUT FRESH BIG CHILLIES OR CHILLI PADI WITH LIGHT SOY SAUCE FOR DIPPING
WHITE PEPPER POWDER

ASSEMBLY METHOD:
1. BLANCH NOODLES AND VEGETABLES OF YOUR CHOICE FOR A FEW MINUTES.

2. LADLE SOUP OVER AND START GARNISHING.

SUBSTITUTE ALL PORK INGREDIENTS WITH CHICKEN FOR NON PORK MEAL.
SERVE PER PERSON ABOUT 150g NOODLES AND 50g VEGETABLES PORTION.

THIS IS PARTY PORTION FOR 10 PERSONS SO ADJUST TO YOUR NEEDS.

Happy cooking 🙂

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