Penang Hawker Food - Sar Po Mee (Claypot Noodles) - Claypot Noodle Recipe

Sar Po Mee (Claypot Noodles)

Deep fried noodles cooked with sliced pork, prawns, fish balls & vege, then served in claypot.

Hawker food in Penang
by Yue Li


source taken from: http://www.worldisround.com/

Recipe: Claypot noodle

300g finger-length tiger prawns
300g fresh Hokkien noodles or spaghetti
100g chye sim (mustard greens)
2 cloves garlic
2 tablespoons vegetable oil
1 teaspoon hua tiao jiu (Chinese yellow wine)
4 tablespoons deep fried sliced shallots
A sprinkling of white pepper powder

Seasoning:

1 tablespoon light soya sauce
1 teaspoon dark soya sauce
½ teaspoon sugar
¼ teaspoon salt
2 cups water or chicken soup
*Mix dark soya sauce, sugar, salt and water together.

Method:

1. Peel off the prawn shells but leave the head and tail on. De-vein, wash and pat dry. Wash vegetables, drain and cut into finger-length.

2. Peel and chop garlic. Place claypot over high heat, add oil and after 1 minute, add garlic and stir fry till golden brown and sizzling.

3. Quickly add the wine and let it sizzle. Then add the seasoning, stir well and bring to a boil.

4. Put in the prawns. Add in the noodles when prawns turn red. Boil briefly. Add the vegetables, boil for 1 minute and serve at once.

5. Sprinkle some deep fried shallots and white pepper powder on top of the prawns.

How to season a new claypot?

Submerge a new Chinese claypot in water for 24 hours to allow the pot to ‘breathe’. Drain the water, pat dry and the claypot is ready for use. This process helps prevent the dry claypot from cracking.

source taken from: http://www.insing.com/



One of Singapore’s leading food gurus, Violet Oon is considered a leading authority on Asian cuisine and her own speciality is the Nonya cuisine of Singapore. She has published three cookbooks of her own and they are Peranakan Cooking; Violet Oon Cooks; A Singapore Family Cookbook. She often represents Singapore as a food Ambassador abroad.