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Malaysian Prawn Noodles http://rasamalaysia.com/food-porn-malaysian-prawn-noodles-again/
February 22nd, 2008 19 Comments

Malaysian Prawn Noodles

Penang Hokkien Mee
Penang Hokkien Mee pictures (4 of 4)

I have written about this famed street food/hawker food dish (known locally as Penang Hokkien Mee) a couple of times; you can check out my previous entries here and here.

This time I added extra toppings on my prawn noodles with fresh water prawns. In Malaysia, we call this “加料”/”Gar Liew”/”Keh Liao”–which means you pay extra for more toppings…

This prawn noodles dish is the bestest hawker food dish EVER! The satisfaction of slurping down a bowl of this piping hot and prawnylicious noodles is simply beyond my English vocabulary.

Want to try out Malaysian hawker food? Check out the following recipes on Rasa Malaysia:

  1. Penang Assam Laksa (Hot and Sour Noodles in Fish Broth)
  2. Char Hor Fun/炒河粉 (Malaysian fried flat noodles with gravy)
  3. Nasi Lemak (Coconut Milk Rice with Anchovies Sambal)
  4. Penang Chee Cheong Fun (Steamed Rice Rolls with Shrimp Paste)
  5. Indian Mee Goreng / Indian Fried Noodles

Enjoy!

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19 comments... read them below or add one

  1. liz says:

    The prawns look absolutely scrumptious!

  2. Andaliman says:

    Goshhh Bee! Looks soo yummy

  3. kennymah says:

    Wah, this one really ‘gar liew’… I’ve never seen such luscious servings in Malaysia, I can tell ya that! *drools*

  4. lingzie says:

    seriously, hokkien mee has never looked so glamarous or so delicious!!! i’m not really a big fan of hokkien mee…but looking at this just makes me wanna go to “3rd street” tonite and grab a bowl!! :)

  5. ~Christine~Leng says:

    wow.. a lot of “liew”!!!
    that’s what I want my bowl of prawn noodle to be! ;)

  6. Lyrical Lemongrass says:

    You sure like your prawns, dontcha? Hehe. Great pics…makes me wanna go out and tar pau some prawn mee now!

  7. mycookinghut says:

    delicious. the more spicy the better.

  8. team bsg says:

    always wondered why the hokkian shops in Pg never put the whole freshwaterbig head prawns into their mee version as std( except the eggs in mcalister )unlike the Malays doing theirs with their mee udang galah. Only in KL or so ( tg tualang )got this sang har meen/tomyam with the big heads.

    but we have always thoz that the big head is not so tasty generally unless the cook is good ( esp only from Pg one issit LOL !)

    • lj says:

      to team bsg:
      the prawn soup base for hokkien mee back in penang is usually made from whole small shrimp/krill grind up and fried with some vendors a few flower crabs thrown in… thats why u dont see big prawns floating ontop of your noodle if u r paying RM2.80 per bowl

  9. Judy says:

    Wow, this prawn noodle soup or we KL people will call hei mee/har mee, is packed full of ingredients! :)

  10. mimi says:

    Ur prawn really a big one!!!

  11. sc says:

    yours is really triple kar lew! goodness, i wanna a bowl of that! so glad i’m going PG next month..

  12. wmw says:

    Wah lau! Can faint looking at that bowl of prawn mee with so much liew!

  13. New Kid on the Blog says:

    My sliver is dropping out now!!!

  14. Piggy says:

    wow, that’s really a lot of “liao”, I can imagine how delicious it must be.. slurp!

  15. Ling says:

    aiyoh, beh tahan.
    Drooling already!!

  16. Precious Pea says:

    After reading your previous post on Prawn Mee a while ago, I started accumulating prawns shell as I am tempted to try it out at home. Still a long way to go as I seldom take prawns at home.

  17. Precious Pea says:

    Got your message! Thanks! Will speed up my ‘saving’ process. How much shell do i need to save to come out with 2 bowl of soup?

  18. Peter Kong says:

    Long long ago before most of you were born or your parents had even met yet, there was a very famous and popular hokkien mee stall along Gurney Drive.

    I saw several big pig bones in his soup pot. That must have made his soup more flavorful. Furthermore, boiling pork meat and pork ribs in the soup definitely adds to the flavor as well. But then he makes many many bowls while we don’t make as much soup as him for the few people at home to finish.

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