Penang Hokkien Mee Recipe (Prawn Mee / Har Meen / Mee Yoke / 福建虾面)
Stock ingredients: 1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag) 15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering) 2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste 1.5 lbs of pork ribs (cut into pieces) Salt to taste Chili Paste: 30 dried chilies (deseeded and soaked to soften) 10 shallots (peeled) 5 cloves garlic (peeled) 2 tablespoons of water 6 tablespoons of cooking oil 1 pound of yellow noodles (scalded) 1 pack of rice vermicelli (scalded) Some kangkong or water convolvulus (scalded) Some bean sprouts (scalded) Toppings: 1/2 pound of lean pork meat (boiled and sliced thinly) 1/2 pound shrimp (shelled and deveined) 6 hard-boiled eggs (shelled and quartered) Some fried shallot crisps (store-bought) Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry th...