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Merdeka Open House 2008: Mee and My Malaysia

Today I got tagged by Lingzie on an article regarding Penang Hokkien Mee. So I went and read article and found out that Babe In The City is organizing a Virtual Merdeka Open House 2008: Mee and My Malaysia. It is meant for food bloggers to gather around and make a dish our of the theme “MEE”. So I am participating by showing you all how to cook authentic Penang Chicken Soup Lam Mee. Luckily I came across cooking it last Sunday together with all my housemates which are from Penang. All were craving for it and since it is pretty to cook, I cook it and took some pictures for my food blog later. So this is my first recipe post and hope you all like it.

The Lam Mee in KL are using fat yellow noodles which people use for frying Hokkien Char and the gravy are pretty thick and black in color. The one we had in Penang are clear soup and eat together with hand pounded sambal belacan.

(Suggested for 4 servings)

Ingredients For Soup

150 grams prawn shells cleaned and head removed (Don’t throw the heads away. We use it to cook the soup)

2 litres chicken stock (You can use a freshly prepared one or Knorr Chicken Cube [optional ... put taste better but you drink more water])

1 table spoon cooking oil

1 table spoon light soya sauce

1 table spoon salt

1 table spoon corn flour mixed with 2 table spoons of water for thickening a bit later

grounded white pepper (to taste)

Ingredients for Omelette

3 chicken eggs

salt (to taste)

Ingredients for noodles

4 persons serving of yellow noodles and bee hoon (optional), scalded

bean sprouts, scalded

Ingredients for toppings

200 gram prawns (suggested to use medium sized prawns) from the one you cleaned earlier

200 gram deboned and sliced chicken meats which you use to boil the chicken stock earlier

sliced omelette

sliced spring onions

fried shallots

garlic oil and crispy pork lard

Ingredients for sambal belacan

5 fresh red chillies

5 cili padi

a piece of toasted belacan

lime juice from 4 pcs of calamansi (kat chai)

Use pastel and mortar for better taste to pound the chillies and when want to eat only put in the lime juice. Put this in the fridge. If not, later will spoil because of the belacan. This chilli also good to eat with all sorts of noodles.

Cooking Instructions

1. Boil the chiken meat and bones to prepare the chicken stocks.
2. Stir fry the prawn shells and heads until fragrant.
3. Add the chicken stock in to a sauce pot and put in the shell heads and shells to boil. Once boiled, lower the heat to simmer for 25-30 minutes.
4. Season to taste with the soya sauce, salt and pepper
5. Get a new pot and strain the stock to remove the shells, heads, chicken bones and meats.
6. Add in thickening solution from the corn flour.
7. Stir and let it boil. Once boil, turn off the heat.

Serving Instruction

1. Place scalded noodles and bean sprout in a soup plate/bowl. Put in the soup over and add the toppings.
2. Put 1 or 2 tea spoons of the pork lard and garlic (not the oil. Just the crisp).
3. Sprinkle the spring onions on top.
4. Eat with sambal belacan with added lime juice.

Pretty easy to prepare huh ….. Enjoy! Merdeka!