Prawn Mee @ Penang Hokkien Mee

I think the meal should be the entry title today considering how long I've been waiting to make it. To make these noodles, there're a few levels of patience one must endure, and it is all worth it! Let me enlighten you :-)

1. to 'save' enough prawn heads to make a decent stock is no easy task, not when there's only 3 adults in a home, short of risking high cholesterol and sinus attack if we should consume the required amount in one go!!

2. to slowly boil the heads (2 hrs, gentle simmer) until you achieve a beautiful full-flavoured prawn stock.

3. to cook the compulsory chilli paste that goes into the stock/gravy and also as accompaniment to the final dish. it takes a LOOONNNGG time for the ground paste to be a rich, deep red colour and dry enough not to be considered as additional 'sauce' to the stock/gravy.

And so.... I first took out the prawn heads and cleaned them and put them in a bowl to simmer. That was at 11.45am (we'd just got back from Tesco with the other ingredients). After Zohor prayers, I proceeded to make the chilli paste and to blend the strained prawn heads to add to the stock. I finally got back upstairs at 4.40pm.

PENANG HOKKIEN MEE @ PRAWN MEE
you need:

for STOCK
1kg prawn heads ONLY, rinsed
2 sticks celery, chopped in large chunks
1 large white onion, quartered
small garlic clove, smashed lightly
1 1/2 ltr. water
~ combine all in a stock pot and bring up to a boil. lower heat and simmer gently for 2 hours. strain and set aside. reserve heads for later; discard the celery, onion and garlic.

for CHILLI PASTE (to blend)
5 shallots
1 large onion
15 - 20 pcs dried chillies
1 small piece ginger
2 Tbs. dried shrimp
5 - 6 Tbs oil
3 - 4 Tbs water
~ blend to a very fine paste and fry in oil (make sure you use enough oil) until the mixture dries up and is a rich, dar red. make sure not to burn the bottom though, so you need to stir regularly. you may also wish to season with salt at this point.

for SOUP/GRAVY
reserved stock
prawn heads + 1 cup water, blended and strained
extra 1 cup of water
half of the prepared chilli paste
salt and sugar, to taste
~ bring the stock up to a boil, then add in the strained liquid and extra water with the chilli paste. let it come to a boil again, then simmer gently about 2omins. check seasoning.

to SERVE:
1 pkt yellow egg noodles, blanched lightly
1 bunch water onvulvulous, cleaned and cut into manageable lengths;
blanched
enough beansprouts (I did not use this)
1 pkt fishballs, blanched
hard-boiled eggs
pre-cooked prawns (I ran out and Tesco didn't have large ones, boo-hooo!)
shredded cooked chicken breast (too lazy to add this one as well!)
extra chilli paste on the side
~ place enough noodles and condiments of choice in a bowl and laddle over the hot soup. add more chilli paste if preferred. ENJOY!

Yes, yes... I know. Going through the 'rituals' above, I should have added the prawns and the chicken but honestly, to me it isn't really necessary as I enjoy the noodles with the veggies as is anyway.... :-) :-D

Yummmmyyyyy.....!!!

Cheers!