Comments on: Malaysian Prawn Noodles

By: Peter Kong

Peter Kong — Tue, 02 Nov 2010 10:59:23 +0000

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.

By: lj

lj — Tue, 01 Jun 2010 02:13:09 +0000

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

By: Precious Pea

Precious Pea — Tue, 26 Feb 2008 03:59:00 +0000

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?

By: Precious Pea

Precious Pea — Tue, 26 Feb 2008 02:54:00 +0000

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.

By: Ling

Ling — Mon, 25 Feb 2008 08:24:00 +0000

aiyoh, beh tahan.
Drooling already!!

By: Piggy

Piggy — Mon, 25 Feb 2008 03:24:00 +0000

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

By: New Kid on the Blog

New Kid on the Blog — Mon, 25 Feb 2008 02:11:00 +0000

My sliver is dropping out now!!!

By: wmw

wmw — Sun, 24 Feb 2008 19:51:00 +0000

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

By: sc

sc — Sun, 24 Feb 2008 14:49:00 +0000

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

By: mimi

mimi — Sun, 24 Feb 2008 14:40:00 +0000

Ur prawn really a big one!!!