STORY TO BE TOLD

Scalded yellow noodles and bean sprouts served in gravy which is made from pork stock and flavoured with tomato ketchup. It is garnished with sliced eggs, boiled potato slices, sliced fried beancurd, sliced boiled egg and prawn fritters.

Hawker food in Penang
by Yue Li

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

MEE JAWA RECIPE

Ingredients

# 1kg yellow noodles
# 1kg medium prawns
# 500g sweet potatoes, mashed
# 50g gula melaka
# 2-3 heaped tbsp cornstarch
# 1/2 cup oil
# salt and pepper
# 2.5 l water

Herb paste (blend or pound):
# 3 stalks lemon grass
# 6 shallots
# 4 pips garlic
# 4 cm ginger
# 4 cm galangal
# 5 red chillies

Method

Heat oil and fry the paste till fragrant.add prawn stock, simmer and bring to a boil. Stir in the mashed potatoes and thicken with the cornstarch and season with sugar and salt and pepper.

Serve with fried tofu, slices of hard boiled egg, prawns, beansprouts, potatoes and a squeeze of lime juice.

To make prawn stock: Bring 2.5 litre water to a boil and pour in the prawns. When prawns are cooked, dish them out. Shell the prawns and keep aside for the noodles. Return the prawn shells to the pot to make prawn stock. Continue boiling the stock for another 30 minutes. Discard the shells.

source: http://kuali.com/recipes/

The ingredients is exactly the same as fried mee mamak except that the noodles is scalded instead of fried. It is served with gravy which is made of chilli and sweet potatoes.

Hawker food in Penang
by Yue Li

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

Mee Rebus Recipe

Ingredients:

• 1-1/2 lb Fresh yellow egg or chowmein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste

For Garnishing:

• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced
How to make Mee Rebus:
• Grind candlenuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
• Heat pot on medium flame, add vegetable oil.
• Cook paste until quite toasted.
• Add about 5-1/2 cups beef stock, bring it to a boil.
• Slowly add the mashed potato to the stock, till a gravy-like consistency is reached.
• Add salt , decrease the heat to low, simmer gently 8 to10 minutes, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
• Take an another pot, pour about 6 cups water, bring it to a boil, for blanching bean sprouts and warming up noodles.
• Blanch a handful of bean sprouts in the warm water, dish into a soup-plate.
• Now put a serving portion of noodles in the sieve, dunk in the warm water briefly to warm up and top it on the bean sprouts.
• Ladle piping warm gravy over noodles.
• Top with a little of each garnishing.

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

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.

Vermiceli with soup which is simmered with duck meat, few types of chinese herbs and ginger.

source taken from:
Hawker food in Penang
by Yue Li

http://www.worldisround.com/

3 Serving

2 duck breasts
1 packet of Jiang Xi rice vermicelli
a bunch of tatsoi (Asian greens that resemble a fan) or Asian greens of your choice, blanched
2/3 cup of xue chai 雪菜 (preserved mustard greens)
2 spring onions, chopped

for the broth;
a knob of ginger, sliced
1/3 cup of light soy
dash of dark soy
dash of Chinese cooking wine
2 star anise
2 spring onion, white part only
3 cloves of garlic
1 tbs of black peppercorns
1 tbs of Sichuan peppercorns
1.5 l of water
1 duck or chicken carcase, rubbed with five spice powder and salt and roast in an hot oven til golden

source: http://3hungrytummies.blogspot.com/

This is the hawker version of the traditional nyonya (Straits Chinese) birthday noodles, which signifies long life. The scalded yellow noodles, beehoon, bean sprouts are served in soup, garnished with prawns, sliced pork, fried egg strips & spring onions, and eat with sambal belacan.
by Yue Li

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

Recipe of cooking Lam Mee

Ingredients
1/2 no chicken
300g shelled king prawns
200g lean pork
1 kg thick yellow noodles / hokkien noodles
300g mung bean sprouts
150 flowering cabbage / choy sam
5 nos egg, cooked and sliced
Adequate chopped spring onion
Adequate prefried shallots
3 nos egg white, beaten

Seasoning
4 tsp salt
1 tbsp oyster sauce
1 1/2 monosodium glutamate
1 tsp sugar
2 tbsp light soy sauce
2 tsp dark soy sauce

For thickening : mix well
8 tbsp water chestnut starch
Adequate water
8 tbsp tapioca flour

Stock Ingredients
600g pig's marrowbone
60g ikan bilis
500g sweet turnip / yam bean
1 whole garlic
50g ray fish cutlet
50g pepper corns
10 nos shallot
6000ml water

Method
1. To make stock, rinse all ingredients and put them into a deep pot. Pour in water. Bring to boil, then reduce to low heat. Simmer for 3-4 hours. Remove from heat. Through sieve. Keep aside.

2. Put the chicken, prawns and lean pork into the stock. Cook over low heat until cooked thoroughly. Dish up. Shred the chicken, slice prawns and pork into thinly slices.

3. Add seasoning into stock, then thicken with water chestnut starch mixture solutions. Add in beaten egg white gently and stir well.

4. To serve, blanch the noodles, eban sprouts and choy sum into a pot of boiling water. Dish up in a deep bowl. Serve with sliced prawns, pork, egg and thick soup, sprinkle chopped spring onion and prefried shallots.

source taken from: http://littleguykitchen.blogspot.com/

Flat rice noodles served in clear soup, garnished with minced / sliced pork, sliced mushrooms, ikan bilis (anchovy) & green veges.

by Yue Li

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

Where to find Pan Mee

# Pan Mee is available at the following locations in Penang:

At Hou Mei Yuen Cafe in Bukit Jambul (lunch), every Mondays, Wednesdays and Fridays
# Super Tanker Food Court, Lip Sin Garden
# Teluk Bayan Food Court, Sungai Nibong

source taken from: http://www.penang-traveltips.com/

Pan Mein (Flat Flour Noodle Soup)
Recipe by Amy Beh

Ingredients
# 150g pan mee (flat flour noodles); get them ready-made from the wet market
# 100g dried anchovies, washed and drained
# 200g chicken meat, diced
# 100g dried black fungus, soaked to soften, shredded and scalded
# 100g vegetables (any leafy vegetable of your choice)
# 1.5 litres fresh chicken stock

Seasoning:
# Salt and sugar to taste
# Dash of pepper
# 1/2 tsp light soy sauce
# 1 tsp chicken stock granules

Garnishing:
# Shallot crisps
# Chopped chilli padi

Method
Deep-fry anchovies in hot oil until golden and crispy.

Blanch noodles (pan mein) in boiling water till three-quarters cooked then dip into a basin of cold water for 30-40 seconds. Return the noodles to the boiling water and blanch briefly for less than a minute. Divide noodles among individual serving bowls.

Bring chicken stock to a boil, add in diced chicken and cook for 8-10 minutes. Add vegetables, dried fungus and seasoning.

Scoop out some soup into each bowl of noodles. Add a dash of sesame oil and garnish with pre-fried anchovies, shallot crisps and chopped chilli padi before serving.

source taken from: http://kuali.com/

Deep fried sliced fish meat & veges (sawi / mustard green) cooked with beehoon and a few slices of ginger. A choice of thick or thin beehoon is available. Garnish - fried garlic & spring onions.

Hawker food in Penang
by Yue Li

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

Hawker food in Penang
by Yue Li

Scalded koay teow served in soup which is cooked with fish balls, meat balls, fish cake & meat (duck, chicken or pork), garnished with fried garlic, cut chillies and spring onions. Some hawkers also served it with duck's blood jelly, pig's intestines & liver.

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

My favourite! Scalded yellow noodles, beehoon and bean sprouts served with curry soup. The soup is a subtle blend of chillies, shallots, spices and coconut. It is then served with cuttlefish, cockles, pig's blood jelly, fresh mint, boiled prawns and tau pok (deep fried bean curd). Some hawkers also served it with boiled prawns.

Hawker food in Penang
by Yue Li

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

Penang Curry Mee
Recipe by Amy Beh

Ingredients
# 600g shelled cockles
# 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
# 3 to 4 pieces soaked cuttlefish heads
# 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
# 200g cooked pig´s blood, cut into cubes (optional)
# 300g shredded, cooked chicken meat
# 500g blanched bean sprouts (taugeh)
# 600g blanched mee
# 300g blanched meehoon
# 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:
# 4 tbsp salt or to taste
# 1 1/2 tbsp rock sugar
# 1/2 tbsp monosodium glutamate

Spices (finely ground):
# 100g shallots
# 25g garlic
# 3 tbsp coriander seeds (biji ketumbar)
# 4 tbsp chilli paste
# 2 tbsp sliced lemon grass (serai)
# 10 peppercorns
# 1/2 tbsp belacan granules

Chilli oil:
# 110g chilli paste
# 25g garlic, pounded
# 175ml to 200ml oil

Method
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.

Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.

Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)

For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

source taken from: http://kuali.com/recipes/

Same ingredients as hokkien mee but this one is served in thick brown gravy instead of prawn soup. Most of the hokkien mee stalls in Penang sell lor mee as well. You can actually order a mixture of both to get the best of both.

Hawker food in Penang
by Yue Li

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

Penang Lor Mee Recipe:
Recipe by Amy Beh

Ingredients
# 250g lean pork
# 2 litres fresh chicken stock
# 200g prawns, keep shells intact

Seasoning (A)
# 1/2 tsp salt
# 1/2 tsp pepper
# 1 tsp light soya sauce
# 1 kg fresh yellow noodles
# 1 cup bean sprouts, tailed
# 3 hardboiled eggs, cut into wedges or halved

Seasoning (B)
# 2 tbsp light soya sauce
# 1/2–3/4 tsp thick soya sauce
# Salt to taste
# 1/2 tsp monosodium glutamate

Thickening
# 3–3½ tbsp corn flour mixed
# 100ml water
# 2 eggs, lightly beaten

Chilli and garlic sambal
# 3 tbsp chilli paste
# 3 tbsp oil
# 1/8 tsp salt or to taste
# 6 cloves garlic
# 2 tbsp chicken stock
# 1/8 tsp salt

Method
Marinate pork with seasoning (A) and set aside. Bring chicken stock to a boil.

Add in pork and simmer for 10 minutes. Remove and set aside to cool then cut into thin slices.

Add seasoning (B) to the stock and bring to a simmering boil.

Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.

Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.

Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.

Serve with chilli garlic sambal.

Chilli Garlic Sambal

Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.

source taken from: http://kuali.com/recipes/

Scalded yellow noodles, beehoon, bean sprouts and water convolvulous (kangkong) served in spicy prawn soup, garnished with sliced prawns, sliced pork, boiled egg and fried onion flakes. Another must-try if you are in Penang.

Hawker food in Penang
by Yue Li

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

Another popular hawker food of Penang! Ingredients - flat rice noodles, bean sprouts, prawns, cockles, sliced chinese dried pork sausage, chives & garlic, are fried together. Seasoning - chilli paste, pepper, thick & light soya sauce. Egg can be added to make it tastes better.

Hawker food in Penang
by Yue Li

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

Where to find Char Koay Teow

This is one of the must-not-miss of Penang. Thick rice noodles served in fish flakes soup which is spiced with dried chillies, lemon grass, shallots, turmeric, kesum leaves, ginger flowers, galangale, candlenuts, dried shrimp paste (belacan) and tamarind juice. It is garnished with fresh mint, fresh chillies, shredded pineapple, cucumber, onions, lettuce, ginger flowers and spoonful of black shrimp paste (hae ko).

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

INGREDIENTS:

* 500 gm fresh laksa (rice noodles)
* heiko (black prawn paste mixed with boiled water to flowing consistency)
* 1 kg ikan kembong (mackerel)
* 1 bunga kantan (ginger flower) - cut into halves
* 6 stalks daun kesum (Thai basil leaves)
* 2 cups tamarind juice
* 2 tsp salt
* 1 tsp oil
* 1 tsp sugar
* 3 stalks serai (lemon grass)
* 3 cm piece lengkuas (galangal)
* 250 gm shallots
* 12 dried chillies - soaked
* 1 cm piece turmeric
* 1/2 cm piece belacan (shrimp paste)
* 1 small cucumber
* 1 stock lettuce
* 1/2 pineapple
* 100 gm mint leaves
* 3 fresh chillies - sliced
* 1 onion - finely sliced

PREPARATION:

* Put fish, salt and 5 cups of water in a pan and bring it to boil
* When fish is cooked, remove bones and keep fish aside
* Simmer bones for at least 30 minutes
* Remove bones
* Add ground ingredients to fish stock and bring to boil
* Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
* Simmer for 20 minutes
* Gravy should be kept warm till serving time

Put the laksa in a bowl and garnish the laksa with shredded vegetables. Ladle gravy over it and add a little heiko sauce on top. Best eaten when it's hot.

source taken from: http://www.malaysiasite.nl/