Monday, August 3, 2009

Penang Hokkien Mee

Made Penang Hokkien Mee over the Civic Holiday long weekend. I typically make this dish several times a year mainly in the summer when kangkong is at its best. The key to this dish is to use lots of shrimp shells for the stock base. Malaysian street food is not as well known as say Thai and Vietnamese in this part of the world but I promise you that we have a bunch of very delicious dishes. Penang Hokkiem Mee is one of these dishes. In the Kuala Lumpur area where I was from, the best Hokkien Mee is from the O&S Coffee shop in PJ. On every visit back, I will make a point to have a bowl of this dish and really soak in the taste and when I cook this dish back in Toronto, I would have made a good duplicate. On numerous occasions in Toronto when I sample various dishes from my Malaysian friends, many of this dishes are nowhere close to the original in both the taste and the type of garnishings. One of the reasons is that they have have been away too long and have lost sight of the original taste.

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