11/07/2022
虾面，正名原为福建面。福建虾面的故事是福建人到了马来西亚的槟城后，艰苦生活的体现。当时在日据时期，住在姓氏桥一带的福建人只能把渔产售卖给日本军人。在这样的困境下，他们只能把虾头虾壳留起来熬汤，渐渐地发展成为槟城街边著名美食，当地人都叫它福建面。而中马及南马一带则称作虾面,福建虾面或槟城虾面。虾汤就是整碗虾面的灵魂，一碗虾面好不好吃，就看汤头。好的汤头浓而不浊，鲜甜不带腥味，红红的虾油更是香味扑鼻。有人说如果你来到槟城没吃过虾面，绝对不要告诉人你去过槟城啊！
Hokkien Mee is such a popular street food among the locals in Penang that it is ubiquitous everywhere here - be it street stalls, coffee shops and hawker centres and even some restaurants.
This spicy prawn noodle soup is better known as Har Meen/Mee Yoke in KL and Hokkien Hae
Mee (literally means Prawn Noodles in the Hokkien dialect) down south as well as Singapore.
The Hokkien people, being one of the earliest Chinese settlers in Penang can trace their origin to seafarers who left their Fujian province in southern China since the 17th century. Naturally the Hokkien influence can be seen in the significant Penang Hokkien dishes. One such dish, Penang Hokkien Mee (Prawn Mee) is adapted from Fujian-style cuisine known to be light, flavourful, tender and retaining original flavour of main ingredients using diverse seafoods. Hence, the distinct sweet flavour of shrimps & prawns found in the noodles soup, thanks to the abundant seafood supplies by fishermen in earlier days.
Penang-style Hokkien Mee is commonly served with blanched yellow noodles (egg noodles) plus beehoon (rice vermicellis), crunchy bean sprouts or kangkung (water spinach) in richly aromatic prawn stock, then garnished with sliced prawns, a quarter/half hard-boiled eggs and sliced lean pork. Other variant includes topping of sliced roasted pork (siew yuk) and pigs' intestines. Throw in a dollop of chilli paste and fragrant crispy fried shallot (eu chang), one can be sure to down the whole bowl till the last drop. Nothing beats the prawn-based sweetness of the soup.
A tasty bowl of Hokkien Mee depends mostly on its soup, concoction of the broth base involve diligently boiling fresh prawns, pork ribs, large pork bones and even stock (derived from) blended prawn shells/heads for at least a few hours. The result, a richly flavoured dark stock which carries a light orange hue.
Pan-roasted chilli paste (dried shrimp & roasted belacan/fermented shrimp paste among the ingredients) added to the full-bodied soup is just what is needed to get that spicy aromatic kick.
PenangLang Kopitiam
185 Macalister Road Penang(以前是卖姐妹炒粿条)
017 8282 300
Business Hrs 9am-9pm
Monday -Sunday
