Very good effort! I'm from Penang and have been cooking Hae Mee for over 30 years and still enjoy viewing your video! I'll normally fry the chilli paste first and leave some behind to fry the prawn shells to add fragrance to the soup. I also add in some fish sauce, soy bean and ikan billis to intensify the flavour, which I have learnt from my old schoolmate who's family are selling Hae Mee in Penang. Give it a try and you may like it.
Thank you so much for you kind compliment, Hun Beng. Thank you too for the great tips. Just from reading the ingredients, we can tell it will be very delicious. We will definitely give them a try the next time we make Hae Mee! Take care & stay safe.
@@siewchintham3790 From my knowledge, most hawkers is lightly fried chilli paste with some salt. This is my version: I'll will pound some shallots and fried till fragrant then add in chilli paste and continue to fry till fragrant. Then will add in some toasted balachan, sugar and some fish sauce. Enjoy. Penang food uses quite a far bit of fish sauce, believe we are close to Thailand and adapted from the Thai cuisine
I remember those days when i can hv delicious prawn mee in Alisan infront of semua house. After it closed down i'm unable to find one as good as theirs. But when i saw yr recipe, i knew its the one i'm looking for. Thk u Anne fr sharing this lovely recipe. I hv tried it n walla, better than Alisan.
Thank you, Siti for your lovely comment & kind compliment! I am so glad my recipe worked well for you & brought back old memories. Best wishes to you 💗💗💗
Looking at this makes me smile. I love prawn noodles and always bought the paste mix as I nvr knew the recipe was that simple. Thanks for your tutorial! It looks absolutely yummy!
Thks for the video. For me, I will fry all the prawns heads and shells including the topping ones, then just cook the peeled prawns into the boiling stock. Easier and save some work😅
Hi, I really enjoy the video and like the way the soup was prepared. The fish cake I will use air fryer to fry it instead, reduce smoke and grease. But I dun understand why the pork bones were not blanced first before throwing into the prawn stock?
Hi Julien, we have never tried it ourselves. Our mum usually cooks a large volume for the family so the slow cooker capacity is not big enough for us! 😅 Nevertheless the longer you cook soups like this the better it tastes so we are sure it will be good. Do let us know how it turns out for you in the slow cooker.
Hi there, we used 2 large bones from the pork legs. Your butcher should be able to get these for you. If you can’t get leg bones, then about 1kg of any type of pork bones will work fine too. Hope you enjoy cooking this dish! 💗
Oh dear, so sorry to confuse you. Penang Prawn Mee has many toppings so it was a long video! Add the pork loin into the prawn stock only once. Cook for about 20 minutes. Remove. Soak in cold water. Then slice & set aside. Hope that clarifies!
Thank you very much for your comment. Food is a nostalgic and emotional experience for many people. In fact, contrary to what most think, not all TH-cam videos are made for business. As full time medical doctors, my sister (Serena) and I realised a year ago that we haven’t had the time to learn many recipes from our mother (Anne) who is a brilliant cook. She cooks without shortcuts and uses traditional methods, which we want to treasure forever. We started making videos of our mum’s cooking to keep on TH-cam to share with our family and friends, and ultimately for our children and grandchildren in the years ahead. We are also happy to share her recipes with the general public, and we are thrilled to see she now has more than 2800 subscribers! This Penang Prawn Mee recipe is from our late Ah Ma (Anne’s mother) who was a Penang Chinese of Hokkien descent, and a great cook too. All families have variations of all kinds of recipes, adjusted to their preference and taste buds. This is our nostalgic memory of our family Penang Prawn Mee which we hope to keep forever. It is not only the way it looks that brings us happy memories, but also the smell and taste of this wonderful noodle dish. Wishing you all the best, and may you also have great memories of your own favourite Penang Prawn Mee. Regards, Anita Of note: In Singapore, Prawn Mee is made using pork ribs and whole prawns with shells. Hence this recipe was also intentionally and specifically named Penang Prawn Mee to differentiate from Singapore Prawn Mee.
Tq so much. Your prawn Mee recipe is exactly like my grandma. So yummy
Thank you so much for the compliment! It is my pleasure to share this recipe. So glad it is like your grandma’s 💗
Very good effort! I'm from Penang and have been cooking Hae Mee for over 30 years and still enjoy viewing your video! I'll normally fry the chilli paste first and leave some behind to fry the prawn shells to add fragrance to the soup. I also add in some fish sauce, soy bean and ikan billis to intensify the flavour, which I have learnt from my old schoolmate who's family are selling Hae Mee in Penang. Give it a try and you may like it.
Thank you so much for you kind compliment, Hun Beng. Thank you too for the great tips. Just from reading the ingredients, we can tell it will be very delicious. We will definitely give them a try the next time we make Hae Mee! Take care & stay safe.
@@AnneSoosayCooks All who put their heart and soul in cooking the dish deserved a compliment! Have a good day.
@@hunbengtan9583 Thank you so much 🙏🏻💗 Full compliments go to our mum, Anne 😄
How do you make the chilli paste? Thank you 🤗
@@siewchintham3790 From my knowledge, most hawkers is lightly fried chilli paste with some salt. This is my version: I'll will pound some shallots and fried till fragrant then add in chilli paste and continue to fry till fragrant. Then will add in some toasted balachan, sugar and some fish sauce. Enjoy. Penang food uses quite a far bit of fish sauce, believe we are close to Thailand and adapted from the Thai cuisine
Yummy
Amazing authentic har mee. Can't wait to make this Thank you for sharing.
Thank you for your kind words! Hope you get to make it 💗
Wow!! This looks so delicious 😋 thank you for sharing
My best friend, Enjoyed watching this video my friend Really awesome views Thank you Stay connected
Will definitely try cooking this one. I love prawn mee.
Thank you for your support! Hope you enjoy my Prawn Mee recipe 💗
I remember those days when i can hv delicious prawn mee in Alisan infront of semua house. After it closed down i'm unable to find one as good as theirs. But when i saw yr recipe, i knew its the one i'm looking for. Thk u Anne fr sharing this lovely recipe. I hv tried it n walla, better than Alisan.
Thank you, Siti for your lovely comment & kind compliment! I am so glad my recipe worked well for you & brought back old memories. Best wishes to you 💗💗💗
Wah me too. Alisan had the best Prawn Mee & Fried Kuey Teow. I must try this too🥰
@@annaziz6371 Hope you like my version 💗
@@annaziz6371 Hope you enjoy my version 💗
Love prawn noddle . Like!
Thank you! 💗
This is the prawn mee recipe am looking for.. Thank you so much for sharing..
Our pleasure! Happy to share. Hope you like it 💗
Wow looks delicious 😋
you make me hungry 😍 thanks for sharing this recipe.
Beautiful recipe
wow very good tasty food
I am from penang and this is the real hokkien mee recipe
Congratulations
Thank you so much for your kind compliment! We appreciate it 💗 Hope all is well in Penang.
Looking at this makes me smile. I love prawn noodles and always bought the paste mix as I nvr knew the recipe was that simple. Thanks for your tutorial! It looks absolutely yummy!
Our pleasure to share! Hope you will try making your own prawn noodle to savour. Have a restful Sunday. Gong Xi Fa Cai! 🍊🍊
yum,tq 4 sharing🥰
Thank you. Our pleasure to share! 💗
It looks so good!!
Thank you so much! 💗
Thks for the video. For me, I will fry all the prawns heads and shells including the topping ones, then just cook the peeled prawns into the boiling stock. Easier and save some work😅
So yummy 😋!!
Thanks, Vernon!
Hi, I really enjoy the video and like the way the soup was prepared. The fish cake I will use air fryer to fry it instead, reduce smoke and grease. But I dun understand why the pork bones were not blanced first before throwing into the prawn stock?
Thanks
Our pleasure! ❤️
good
Thank you 💗💗💗
Aiyo delicious la.
Haha thank you, Sharon 😋😋😋
Hi, if I were to cook the soup base in a slow cooker overnight, do you think it would be more flavourful?
Hi Julien, we have never tried it ourselves. Our mum usually cooks a large volume for the family so the slow cooker capacity is not big enough for us! 😅 Nevertheless the longer you cook soups like this the better it tastes so we are sure it will be good. Do let us know how it turns out for you in the slow cooker.
Sambal recipe please
Hi Khairul, Here’s the link. Enjoy!
th-cam.com/video/0ivHQ9w6m6o/w-d-xo.html
Hello,what is the weight of the pork bones?
Hi there, we used 2 large bones from the pork legs. Your butcher should be able to get these for you. If you can’t get leg bones, then about 1kg of any type of pork bones will work fine too. Hope you enjoy cooking this dish! 💗
This not original Penang hokkien Mee, no chilli oil in the soup like without the soul
4tg
Too long winded. How many times add pork loin into stock I’m confused
Oh dear, so sorry to confuse you. Penang Prawn Mee has many toppings so it was a long video! Add the pork loin into the prawn stock only once. Cook for about 20 minutes. Remove. Soak in cold water. Then slice & set aside. Hope that clarifies!
Hi hi by by ft ft x term vulnerable cyber y I'm/
Singapore prawn soup better.
Haha good to know you prefer Singapore Prawn Mee! We love both the Penang and Singapore versions. Definitely very different but equally delicious 💗💗💗
一看就知道不是当地槟城福建面了的咯！看色看的出。有时候我们吃的是离乡被井感觉了。而且有一些摊位还放上（槟城）。各位如果想做生意的做出来没有那么好，拜托不要用上槟城的字眼，谢谢。
Thank you very much for your comment.
Food is a nostalgic and emotional experience for many people. In fact, contrary to what most think, not all TH-cam videos are made for business. As full time medical doctors, my sister (Serena) and I realised a year ago that we haven’t had the time to learn many recipes from our mother (Anne) who is a brilliant cook. She cooks without shortcuts and uses traditional methods, which we want to treasure forever. We started making videos of our mum’s cooking to keep on TH-cam to share with our family and friends, and ultimately for our children and grandchildren in the years ahead. We are also happy to share her recipes with the general public, and we are thrilled to see she now has more than 2800 subscribers!
This Penang Prawn Mee recipe is from our late Ah Ma (Anne’s mother) who was a Penang Chinese of Hokkien descent, and a great cook too. All families have variations of all kinds of recipes, adjusted to their preference and taste buds. This is our nostalgic memory of our family Penang Prawn Mee which we hope to keep forever. It is not only the way it looks that brings us happy memories, but also the smell and taste of this wonderful noodle dish.
Wishing you all the best, and may you also have great memories of your own favourite Penang Prawn Mee.
Regards,
Anita
Of note:
In Singapore, Prawn Mee is made using pork ribs and whole prawns with shells. Hence this recipe was also intentionally and specifically named Penang Prawn Mee to differentiate from Singapore Prawn Mee.
Yummy
Thank you, James!