![]() ![]() So it’s important to brown the ingredients to add another rich layer to the soup.Ī side note, do use a nonstick pan or a cast iron pan for the browning process. Like other Hokkien dishes, Hae Mee uses quality ingredients to create pure broth, without adding tons of aromatics (which we use more in northern Chinese dishes). In this case, browning the pork cuts, shrimp heads, onion, and rehydrated dry shrimp in a separate pan until they are well caramelized. One of the key processes to create rich hae mee broth is to brown the ingredients. I’ve slightly adjusted the recipes with fish sauce so it will have a good taste of the sea even without the shrimp heads. ![]() But smaller cuts will be so much easier to cook with and the flavor takes less time to infuse into the soup.Įven though traditional hae mee uses a lot of shrimp heads in the soup base, you can skip this part if you cannot find head-on shrimp. Otherwise, ask the butcher to split the bone-in pieces using the electric saw. It cost me $6 to buy 3 pounds of pork that can make a big pot of soup for 4 to 6 servings.įor these bone-in cuts, you usually can find the chopped ones in an Asian market. The meat will still be juicy and flavorful after braising in the soup (See notes below on how to use the meat). It provides a great meat-bone-skin ratio. Since pork ribs are a bit expensive and I was unable to find pigtail, I bought a pig foot with the shank attached from the Asian market. The original recipe calls a combination of pork ribs and a pig tail. The fat and gelatin will melt into the soup during braising and make the soup extra rich. The best pork cuts for the noodle soup should contains bones, meat, some fat, and some skin. Hae Mee uses a pork bone and shrimp based broth. Cooking the right cuts to make the noodle broth But the core spirit of the recipe remains unchanged. I also reworded the instructions, so it’s easier to follow if you don’t have experience with Asian cooking. I changed a couple ingredients based on what I was able to get at my local Asian market. The recipe is slightly adapted from the one in Three Dishes One Soup. Making the dish does require some time and effort, but believe me, you’ll find the results worth every minute you spent. And her book gives a great insight into upgrading this street-food staple into a labor of love for the special people in your life.Ĭhina meets southeast Asia in this sumptuous bowl, it’s a dish you can’t miss if you’re a big noodle fan like me. But also because I’ve been relishing the challenge of creating southern Chinese food at home. Not only because of the exquisite images of plump prawns and sliced fish cakes sitting on a bed of thick mee noodles, in a soup whose fiery hue warns you of its spicy heat. ![]() When I first saw this recipe in Lace Zhang’s refreshingly homey cookbook Three Dishes One Soup, it called out to me. The cuisine has been popularized in coastal city homes all over the continent. Hae Mee, or Hokkien prawn mee noodle soup, is a popular dish in Singapore and Malaysia, It is a wonderful take on the Hokkien food originating from Taiwan and the southeast of China. Tender yellow noodles in a rich savory-sweet red-orange broth served with juicy prawns, fish cakes, crunchy bean sprouts, and crispy fried shallots.
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