My husband is very fond about Har Mee. well dont be surprised because my mother in law is from penang and apparently Penang has the best hokkien har mee. As for me, it was a first try for me about 11 years ago when i came to Melbourne. Born in Malaysia but had spend most of my life in Singapore studying. Prawn Noodle as i would call it is brown and does not come in the colours that represent the orange or chilli flavoured. Food is food and I LOVE FOOD!! I love to eat and fullstop.
1 packet Hokkien Prawn Mee Paste
1 Packet of Goldstar Peking Noodles
Half a packet of WaiWai Rice Vermicelli
1 packet of Tricious Fish Cake – need only 1 sliced thinly (it comes in a packet of 3’s)
6 eggs, boiled and peeled
500grams of prawns, seperate the body and the head
300grams pork loin/shoulder/belly
200 grams of beans sprout
a bunch of water spinach (kangkong) – saigon market was sellling for $8/kg
- The night before your actual Har Mee feast fill a pot with about 3 litres of water and bring it to boil, add in the prawn head and the pork loin. Bring it to boil for about 30 mins and turn it off with the cover on the pot. Leave it over night.
- Bring the soup stock to boil about 45 mine before Har Mee is served. Once the soup stock is boiled, bring the piece of pork loin out and cut into thin slices and leave it to cool.
- Throw the prawns into the stock to cook it for 1 minute. Do not over cook the prawns. Dish out the prawns.
- Throw in the sliced Fish cake to cook. Dish it out in about 1 minute
- Add the paste in and leave the stock to boil.
- On another pot, filled it with hot water and blanched the water spinach-kangkong. dish it out after 1 minute. refrain from over cook.
- On the same pot of water, blanched the mee hoon-rice vermicelli.
- Start seperating the meehoon into different bowls.
- Using hot water to go over the Peking Noodles and add them into the seperate bowls.
- Add pork, prawns, bean sprout, fish cakes, kangkong and egg into the bowl.
- Ladle the stock into the bowls and sprinkle some fried shallots and serve!!!
- Eat it while it is hot and always have a bottle of sambal for your guest or family if they want to add more onto their bowl.