Sunday, December 4, 2011

Banana Prawn Fettucine

This is an overdue post featuring Nique's cooking from down under who misses Penang hawkers' delight all the time. Last week, Nique had a successful attempt cooking "Penang Hokkien Mee"-inspired Banana Prawn Fettucine. I did not have the luxury to taste it but from the looks of the dish, it was certainly tantalizing and delectable. The banana prawns looked so fresh and succulent. They surely made me drool. Well done! Can't wait for Nique's next experiment and photos. 

Fried Prawn Noodle

Yesterday, I found a packet of prawn noodle paste in my kitchen cupboard which was expiring soon so I thought why not make Hokkien Mee for lunch. On second thought, I was rather reluctant to go through the hassle of making prawn broth, hard-boil eggs, and fried shallots. My reluctance inspired me to attempt a dry version which bypass all the hassles of cooking the usual soup-based version. Only half a packet of the paste was used to fry the noodle because it would be too salty to use a whole packet since the original recipe calls for a litre of water to make the broth.

It turned out to be okay except that it wasn't as flavorful as I had expected it to be - I prefer stronger "prawny" flavor. Nonetheless, still an edible dish and I had a filling lunch.

- Half a packet of Prawn noodle paste
- Choy Sum (Flowering Chinese Cabbage?)
- Bean Sprouts
- Prawns
- 1-2 Eggs
- Substitute yellow noodle with Spaghetti - Angel hair