Shrimp Recipes: Ho Kien Mee

by Peter

a Penang version of Ho Kien Mee

a Penang version of Ho Kien Mee

There can be little discussion, I love soups. Being a Dutchman and living for many years in Asia, I am used to noodle soups. There are plenty to explore, and some have a base in shrimps.

Laksa is a kind of soup based on prawn paste and is spicy. But my favorite is ho hien mee or prawn mee. It's a soup with yellow noodles with fresh prawns, vegetable, slices of chicken and/or pork and boiled eggs.

Ho kien mee is particularly served in Penang, Malaysia and Singapore by the Chinese population. Although Ho kien mee is most famous in Penang, it is served all over Malaysia where you find a population of Chinese.

Here's what you need:

* 2 tablespoons finely diced ginger
* 1 tablespoon dry sherry
* 1 teaspoon cornflour (cornstarch)
* 1/2 teaspoon white sugar
* dash of sesame oil
* 1 tablespoon light soy sauce
* 2 free-range chicken breast fillets, thickly sliced on the diagonal
* 600 g (11/4 lb) fresh Hokkien noodles
* 1/2 bunch choy sum
* 1/4 cup peanut oil
* 1/3 cup finely sliced braised dried Chinese mushrooms
* 1 large white onion, cut in half and then into thick wedges
* 1 medium carrot, cut into julienne
* 1 tablespoon oyster sauce
* 2 tablespoons water
* 5 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths

It's quite easy to make:

Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and refrigerate for 1 hour.

Blanch noodles in boiling salted water until 'al dente' (about 4 minutes). Drain, refresh in cold water, then thoroughly drain again.

Trim ends from choy sum, then cut crossways into three and wash well; drain.

Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-fry for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds.

Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through and noodles are hot. Arrange in bowls and serve immediately. (this recipe is from Kylie Kwong, a master TV chef in Australia who has extensive traveled in south east Asia and wrote a book about China and the Chinese cuisine (recommended reading)

You can find more about Malaysian food, including Malay, Indian and Chinese cuisine on my own Pangkor website

Ho kien mee is one of my favorite noodle soups and an excellent breakfast.

Shrimp Wizard comments:

When I was a child one of my favorite soups was Chicken Noodle ... how could I not fall for a Shrimp Noodle dish? My mouth is watering just reading about all the delicious ingredients in it.

And I can confirm that there are a lot of delicacies waiting to be discovered on Peter's Pangkor website


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