Bristol Pork Rib Hokkien Mee

Photo courtesy of Dorothy Ng

standard portion: serve 6
prepare time: 1 hour?
cooking time: 2 hours??


虎虾 ASDA frozen tiger prawn x 2 box
排骨 ASDA pork rib x 1 box
指天椒 bird eye chillie x 3
香茅 lemon grass x 2
蒜头 garlic clove x 10
南姜 galangal x 1
槟城虾面酱包 any Penang prawn mee paste x 1

虾米味辣椒 Mae Ploy chillie paste in oil
红葱 red onion x 1
江鱼仔 anchovies

粗米粉 thick rice noodle
全蛋面 egg noodle

鸡蛋 eggs x 8
葱头 shallot x 15

Soup

• Step 1: boil water, put in all pork rib to make pork stock, after boiled turn into medium heat, meanwhile take away all floating bubble. After 1 hour, take out all the pork ribs;
• Step 2: peel prawn shell, peel garlic skin, slice lemon grass into half, slice galangal, slice bird eye chillie. Stir fry the spices until fragrance, then put in prawn shell and fry until golden, pour in all frying ingredients into soup;
• Step 3: after another 30 mins, take out all spices and prawn shell with strainer, pour in 3/4 bag of prawn mee paste, put in pork rib and simmer for 30 mins.

Chillie paste

• Step 1: Peel all anchovies, slice red onion;
• Step 2: Put 3 table spoon of oil, deep fry anchovies until golden and crispy, take anchovies out. Stir fry red onion with anchovies oil until fragrance, pour in Mae Ploy chillie paste in oil;
• Step 3: Put back anchovies and stir thoroughly, season with sugar.

Noodle

• Step 1: Boil and cook thick rice noodle for 11 mins, egg noodle for 5 mins, drain in cold water.
• Step 2: pour boiling water into noodles before serving

Other

• Thinly slice shallot, batter with plain flour, deep fry with medium heat oil until golden brown.
• Slice prawn into half, stir fry with 1/4 of Penang prawn mee paste until medium cooked, turn off heat and simmer.

Prepare all ingredient and pour in soup.