Penang Hokkien Mee

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Boil the pork belly in a pot of water until tender, about 30-40 minutes. Remove, let cool, and slice thinly. Reserve the cooking water.

   Ongeveer 40 min

2. 2

   Heat vegetable oil in a large pot over medium-high heat. Add the prawn heads and shells and stir-fry until fragrant and red, about 5 minutes.

   Ongeveer 5 min

   Tip van de kok: Press the prawn heads with a spoon to extract more flavor.

3. 3

   Add the sliced shallots and minced garlic to the pot and continue to stir-fry until aromatic, about 2-3 minutes.

   Ongeveer 3 min

4. 4

   Stir in the chili powder and cook for 1 minute until fragrant. Pour in the water and the reserved pork belly cooking water. Bring to a boil, then reduce heat and simmer for at least 30 minutes to develop the broth's flavor.

   Ongeveer 35 min

   Tip van de kok: The longer the broth simmers, the richer the flavor.

5. 5

   Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot. Season with sugar and salt to taste.

   Ongeveer 5 min

   Tip van de kok: Adjust seasoning as needed; the broth should be robust.

6. 6

   Blanch the yellow noodles and rice vermicelli in boiling water for 1-2 minutes until just cooked. Drain well.

   Ongeveer 2 min

   Tip van de kok: Do not overcook the noodles; they should still have a slight bite.

7. 7

   Quickly blanch the peeled and deveined prawns in the hot broth until just pink and cooked through, about 1-2 minutes. Remove the prawns and set aside.

   Ongeveer 2 min

   Tip van de kok: Overcooked prawns become rubbery.

8. 8

   To serve, divide the blanched noodles and vermicelli into serving bowls. Arrange the sliced pork belly, blanched prawns, and bean sprouts on top.

   Ongeveer 2 min

9. 9

   Ladle the hot prawn broth over the ingredients in each bowl. Garnish with chopped chives and fried shallots.

   Ongeveer 1 min

   Tip van de kok: Serve immediately while hot.