MEE YOKE / PRAWN MEE

By That Bloody Botak

 MEE YOKE / PRAWN MEE 


Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link..... 

https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1

I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make......

This is what u need.......


Ingredients


1kg prawn heads 

1 egg

500g pork belly 

Some fried onions 

Some deep fried pork fat 

500g small prawns, peeled 

5 heaped tablespoons of my multi purpose sambal 

Some towgay 

Some kangkong 

Enough noodles for 1 

Enough mee hoon for 1

3 litres of water 

20g rock sugar 

Some salt to taste 



Method 

Soak the Mee Hoon in water till soft 

Boil some water and make the hard boiled egg

In a pot with some oil, stir fry the prawn heads till crispy 

Use a potato masher and mash up the prawn heads 

Pour 3 litres of water into the pot, add the pork belly, salt, rock sugar and let it boil for about 2hrs. Add water if it dries up 

When the soup is done, remove the prawn heads and pork belly 

In a pan with some oil, stir fry the sambal and the prawns. Once the sambal and prawns are cooked, separate the prawns from the sambal and put two thirds of the sambal in the soup. The remainder of the sambal will be served separately when u put everything together

Now, slice up the pork belly, cut up the kangkong and put it aside 

Prepare a pot of boiling water and blanch the mee hoon and mee. When that's done, put it in the bowl 

Next blanch the kangkong and towgay and put it in the bowl 

Now, pour enough soup in the bowl to cover the noodles and put in the pork belly slices, prawns and the hard boiled egg and garnish with fried shallots and crispy pork lard, and u have one excellent mee yoke that is comparable to choon prawn mee or lim mee yoke!


This is how good it was! A dry, empty bowl is all that's left 😜😜😜 Take the time to do this properly and u will be well rewarded! This is excellent stuff! 

Enjoy, everyone, and stay safe!






These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beaten egg. Make sure everything is properly covered by the eggs  In a
Read more