Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke / 福建虾面)

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Rasa Malaysia


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1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)

15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)

2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste

1.5 lbs of pork ribs (cut into pieces)

Salt to taste

30 dried chilies (deseeded and soaked to soften)

10 shallots (peeled)

5 cloves garlic (peeled)

2 tablespoons of water

6 tablespoons of cooking oil

1 pound of yellow noodles (scalded)

1 pack of rice vermicelli (scalded)

Some kangkong or water convolvulus (scalded)

Some bean sprouts (scalded)

1/2 pound of lean pork meat (boiled and sliced thinly)

1/2 pound shrimp (shelled and deveined)

6 hard-boiled eggs (shelled and quartered)

Some fried shallot crisps (store-bought)

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