Also know as the Prawn Mee, is a typical breakfast dish famous among the locals.
Hokkien Prawn Mee
Served steaming hot, the soup is made with prawn stock, onion, chili paste.
The noodle is served with thinly sliced pork, hard boiled egg, sliced prawns, bean sprouts and fish cakes.
Two types of noodles are used for this dish, the medium yellow noodle (Mee) and the thin rice noodle (Bee Hoon)
Also available is the thick meat gravy (Loh) instead of or to mix with the prawn soup (Th’ng).
Some stalls vary the toppings and offer optional extras that include pork intestines, tiger prawns, spare ribs, mantis prawns, meat balls, kangkung leaves and fish balls.
Customise Your Own
You can customise your Hockkien Mee to suit your taste and here are the different combinations:
- Noodle Options: Bee Hoon – Mee (default), Bee Hoon only or Mee only
- Soup Options: prawn soup as the default, Loh + Th’ng or Loh only
A spoonful of chilli, although optional gives those for a taste of the hot stuff that extra kick.
Where to find Hokkie Mee: Cathay Coffee Shop and Green House in Burmah Road, Cecil Market, Pulau Tikus Market
Heat Level: Spicy / Soup is medium Spicy / Chilli and Chilli Oil is optional / Specify your desired heat level when placing your order.
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
06/14/2012 @ 12:11 pm
[…] The noodles used here is a mix of medium thick yellow egg noodles (Mee) and thin white rice vermicelli noodle (Bee Hoon) similar to those used in the Hokkien Mee. […]