Penang Hokkien Mee

Method7 steps

1. 1

   Step 1: Blend all 30 softened, drained dried red chilies (30) with the 10 peeled small shallots, 5 garlic cloves and 2 tablespoons paste water until finely ground. Heat all 6 tablespoons paste oil in a wok and stir-fry the blended paste for about 5 minutes, until fragrant and the oil is red. Transfer the cooked paste to a bowl and reserve it for the shrimp, stock and optional finishing.

   Fry chili paste · 5 minUses 30 dried red chilies, deseeded, already soaked until soft and drained · 10 small Malaysian-sized shallots, peeled · 5 cloves garlic, peeled · 2 tbsp water for blending the chili paste · 6 tbsp cooking oil for the chili paste

2. 2

   Step 2: In the same wok, add a little of the separate shrimp-frying oil and all the peeled topping shrimp (½ lb). Add a small amount of the cooked paste from step 1 and the separate shrimp sugar and salt to taste. Pan-fry until lightly browned and firm and opaque throughout. Let them cool briefly enough to handle, then slice in half. Refrigerate the cooked shrimp promptly while the stock cooks.

   Uses A little additional cooking oil for the shrimp topping · ½ lb shrimp, peeled and deveined · A small amount of cooked chili paste for the shrimp · Sugar to taste for the shrimp topping · Salt to taste for the shrimp topping

3. 3

   Step 3: Bring all 15 cups stock water to a boil in a large pot. Add the full bag of shrimp heads and shells (1 large) and reduce to a gentle simmer. Simmer for about 2 hours or longer, until the stock is cloudy and has a strong prawn flavor.

   Initial prawn-stock simmer · 120 minUses 15 cups water for the prawn stock · 1 large freezer bag shrimp heads and shells

4. 4

   Step 4: Strain all the prawn stock from step 3 through a sieve into another pot. Discard the shrimp heads and shells, and skim off any orange foam on the strained stock.

   Uses All simmered prawn stock, heads and shells

5. 5

   Step 5: Bring all the strained prawn stock from step 4 back to a boil. Stir in half of the cooked chili-paste batch prepared in step 1. Add more of the remaining paste to taste if you prefer a spicier stock, keeping some for serving.

   Uses All strained prawn stock · Half of the cooked chili-paste batch · More remaining cooked chili paste, optionally to taste

6. 6

   Step 6: Add all the pork-rib pieces to the chili-seasoned stock from step 5. Simmer over low heat for another 1–1½ hours, continuing as needed until the ribs are thoroughly cooked and tender. Add the rock sugar and stock salt to taste. Keep the finished stock and ribs hot for serving.

   Simmer pork ribs · 75 minUses All chili-seasoned prawn stock · 1½ lb pork ribs, cut into pieces · 2–3 pieces rock sugar, each about a small ping-pong ball, or to taste · Salt to taste for the stock

7. 7

   Step 7: Divide the already scalded yellow noodles (1 lb) and rice vermicelli (1 package) among eight serving bowls with portions of the already scalded kangkong and bean sprouts. Warm the ready boiled pork slices and cooked shrimp from step 2 in some hot finished stock from step 6 until hot through, then distribute them over the noodles. Ladle hot stock over each bowl and add cooked ribs from step 6 if desired. Divide the quartered hard-boiled eggs (6) among the bowls and top with fried shallot crisps. Serve immediately, with remaining chili paste from step 1 added to taste. Refrigerate any leftover stock and toppings promptly in separate shallow containers.

   Uses 1 lb yellow noodles, already scalded and drained · 1 package rice vermicelli, already scalded and drained · Kangkong (water spinach), already scalded and drained, enough for the bowls · Bean sprouts, already scalded and drained, enough for the bowls · ½ lb lean pork, already boiled until cooked through and thinly sliced · All cooked sliced shrimp topping · Hot finished stock, as needed for the bowls · Cooked pork ribs, if desired in the bowls