Penang Hokkien Mee

[ Penang Curry Noodles ]



  • 1 lb yellow egg noodles [chow mein noodles]
  • 1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
  • 1-2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
  • 1 lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
  • 3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
  • lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
  • 1-1 lb boneless chicken breast or thighs [cooked & shredded]
  • 1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
  • lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
  • cup peanut or vegetable oil
  • 3-4 lemongrass stalks, lightly bashed
  • 2 cans coconut milk
  • 6-8 cups water [less water for thicker soup]
  • 6 cups chicken stock
  • 3 tbsp palm sugar [Substitute: dark brown sugar]
  • salt
  • 15 shallots or small red onions
  • 5-6 tbsp, or to taste chili paste
  • 2 tbsp coriander powder
  • 2 tbsp lemongrass, chopped
  • 10 peppercorns

[Items in red to be ground or blended]

        Ingredients for pan-roasted Chili Sauce :

  • 1 cup peanut or vegetable oil
  • 1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
  • 8 large cloves garlic
  • cup Dried Shrimp [Udang Kering]
  • 1 cup chili paste

[Items in red to be ground or blended]

FYI : This noodle soup dish is 'Penang' Curry Mee. Elsewhere [KL/Spore], it is often mistakenly called 'Curry Laksa' -  which is altogether a different noodle dish in Penang called 'Laksa Lemak' or sometimes 'Laksa Siam'.

Don't Forget The Belacan!!



        To Prepare pan-roasted Chili Sauce :

  • Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
  • Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
  • Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
  • Immediately pour the pan-roasted chili paste into a small bowl, set aside

      To Prepare curry mee:

  • Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
  • Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
  • Using a blender or food processor, blend the shells and heads with 2 cups of water
  • Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
  • In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
  • Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
  • Add palm sugar and salt to taste
  • Bring slowly to a boil, then add the rest of the coconut milk, mix well
  • Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
  • Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
  • Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
  • To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
  • Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
  • Pour piping hot soup over,  ladling some fried tofu slices and blood cake cubes
  • Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Cook's NoteIf you like your Curry Mee soup more 'lemak' i.e. richer in coconut creaminess - add more coconut milk, and if you prefer it less 'lemak', add additional chicken stock or water. 





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