Comments on: Recipe : Penang Hokkien Mee (Mee Yoke/Har Meen)

By: Akazukii

Akazukii — Sat, 22 Jan 2011 16:49:09 +0000

Hi.tq for this i had always love ths recepi..one question though, wht can be substitute for the pork stock?

By: Michele

Michele — Tue, 08 Jun 2010 02:44:32 +0000

Good recipe – To get Prawny smell fry shells and heads till redness comes out into the oil. I don’t bother to blend the shells but use a potato masher to crush them after frying. I then add water and boil for a couple of hours till u know all the flavour has come out of the prawns into the stock. Don’t forget you will be combining with pork stock, so not so much water as to dilute it. Hope that helps.

By: BN

BN — Wed, 11 Jun 2008 04:37:46 +0000

Hi I tried your recipe recently but unable to get the ‘fishy’ smell like you mentioned in my har meen. Have you found any way to deal with that yet?? eheheh

By: Malaysia Best » Recipe : Quick & easy sambal prawns

Malaysia Best » Recipe : Quick & easy sambal prawns — Wed, 02 Aug 2006 05:33:09 +0000

[...] Cooking Island’s owner, Lawrence and his wife Elina asked me to try out this bottle of prawn noodle paste when I told them about making Hokkien Mee. I didn’t use the paste for my Hokkien Mee as I wanted to try doing them from scratch. So, I have a whole bottle of this paste to try out with other recipes. [...]

By: lilian

lilian — Thu, 27 Jul 2006 17:41:54 +0000

Jon – LOL, I didn’t notice that. But who knows, those may be the secret ingredients that makes the hawker fare so much different from our home cooked version. Hahaha. Tks for dropping by anyway!