🍜 Craving some Penang Hokkien Mee? 🤤 Let’s whip up this flavorful dish together! Our secret ingredient? Mazola cooking oil, of course! It brings out the authentic taste and makes every bite just perfect👩🍳👨🍳
Ingredients
250g beef tenderloin
1kg beef rib bones
300g shelled prawns
500g shrimp heads and shells
1/2 cup dried baby shrimps
3 litres water
2 tbsp sugar
Fish sauce
3 tbsp sambal chili(add more as needed)
1/4 cup crispy fried shallots
Mazola oil
Noodles
500g yellow noddles, blanched
Water spinach/kangkong, blanched
Bean sprouts, blanched
Garnishes
Hard-boiled eggs
Crispy fried shallots
Sambal chili
Instructions
1. In a large pot bring 3 litres of water to a boil then add the beef tenderloin and beef rib bones. Cook for 1 hour or until meat is tender.
2. Remove beef tenderloin then set it aside, let it cool down then thinly slice the beef.
3. In a separate large pot add Mazola oil then fry shrimp heads, shells and dried baby shrimps until really fragrant. Add 1 tbsp of sambal and stir fry for a minute.
4. Pour the water used for boiling beef on step one together with the beef bones, crispy fried shallots and sugar. Simmer in low heat for two hours or until the stock is reduced to 2/3 the original volume.
5. Strain the stock using a fine sieve and transfer to another pot. Bring it to a boil then add the remaining sambal chili and fish sauce (adjust to your liking).
6. Drop the prawns in the hot stock and cook for a minute. Remove prawns, set it aside then turn heat off.
7. Place noodles in a bowl together with water spinach, bean sprouts, hard-boiled eggs, crispy fried shallots, prawns, beef slices and a scoop of sambal chili. Ladle hot soup into the bowl then serve.