Monday, 24 August 2015
Pork Ribs Prawns Noodles / Hae Mee
Hae Mee is a noodle soup dish popular in Singapore. This noodle dish is serve in a rich prawn stock that is cooked over slow fire for 2 hours or more. The stock is made using prawns shells, heads, garlics, pepper, rock sugar and pork bones. Yellow noodles are serve in this rich prawn soup with added ingredients like fishcake and sliced pork. Some Hae Mee are served with chilli flakes but i love mine with chilli padi.
Pork Ribs Prawn Noodles Soup
5 cloves garlics
500 gms - 1 kg pork ribs
300gms beansprouts or kang kong
3 litres water
1 tsp pepper
1/4 tsp dark soya sauce
30 gms rock sugar
1/2 tbsp salt
800gms yellow noodles/ rice vermicelli
Blanch the prawns, shell the prawns leaving the tail intact.
Set aside for later use.
Blanch the pork ribs and set aside.
Heat up 1 tbsp oil in a pan and add in the garlics and prawn shells.
Continue stir frying for a minute.
Pour in the water, add in the pork ribs and bring to a boil.
Switch to small fire after boiling and let it cook for 1 - 2 hours or till pork ribs are soft.
The 3 litres water will boil down to about 1 and a half litres soup.
Scoop up the pork ribs and strain the soup.
Top up the soup to 2 litres or more.
Add in the seasonings to taste.
Blanch the required amount of noodles, rice vermicelli and beansprouts in boiling water.
Transfer to a bowl and ladle in the soup.
Top with sliced fishcake, pork ribs and prawns and a tsp of fried shallots.
Serve hot with chilli padi if desired.