Comments on: DELICIOUS HOME COOKED PENANG HOKKIEN PRAWN NOODLES

By: peteformation

peteformation — Thu, 11 Feb 2010 03:19:19 +0000

Thanks for the recipe and tips for a good prawn mee!

Wishing you and your family a Happy & Prosperous Chinese New Year!
.-= peteformation´s last blog ..Capsicum Ring Ngah Ku Chicken to Welcome the Year of the Golden Tiger (Peteformation Festive Dish Recipe) =-.

Thanks Pete. Happy CNY too.

By: cariso

cariso — Tue, 09 Feb 2010 12:34:27 +0000

Will I ever have chance to taste this Criz Brand homemade prawn mee har?! .-= cariso´s last blog ..D' Food Garden =-. Err... If I cook again maybe. Too much work... LOL!

By: foodntravella@blogspot.com

foodntravella@blogspot.com — Wed, 03 Feb 2010 06:09:06 +0000

Wow, never thought you are such a good cook especially in whipping up authentic Penang Hokkien Mee which are tedious and time consuming!

Haha… I can cook many things. Just that time is the main factor most of the time.

By: MnYfoodtalk

MnYfoodtalk — Wed, 03 Feb 2010 04:19:33 +0000

Hey, cannot leh, you make me lao nua, I have about 6 months do not eat hokkien mee liao…must go back and eat during CNY.
.-= MnYfoodtalk´s last blog ..Cold Egg Soba 冷たい卵そば | Japan =-.

Oh… you are still overseas now. Don’t you love our food still?

By: ck lam

ck lam — Mon, 01 Feb 2010 01:43:24 +0000

Good idea to serve some hokkien prawn noodles besides the biscuits and cookies for visiting guests too during CNY.
.-= ck lam´s last blog ..Fried Oyster Omelette (Oh Chien) in Penang =-.

Well, I have one relative serving “tong sui” and “koay teow th’ng” during one CNY visit.

By: Little inbox

Little inbox — Sun, 31 Jan 2010 17:30:46 +0000

Yummy! My mom used to make that too. Hey, watch out ur cholesterol!

By the time I had collected all the shells to cook this. My cholesterol level would be fine. No Worries!

By: Jason Wong

Jason Wong — Sun, 31 Jan 2010 17:22:17 +0000

I remember telling someone about the the traditional Hokkien Mee which uses the Green Shell Prawns and was told that it will be very fishy. At least that person can read about from your blog. The blended shells are the current way of preparing the Hokkien Mee soup in an economical and faster way. .-= Jason Wong´s last blog ..Cantonese Old School Savoury Tang Yuan has its prove. =-. It's tiger prawns that have the strong and overpowering fishy taste. They are more suitable for the Malay style Mi Udang which uses lots of spices to cover up that fishy taste.

By: lingzie

lingzie — Sun, 31 Jan 2010 12:45:45 +0000

this looks really yummy criz!! drooling all over the keyboard liao…

Haha! Go buy a bowl at the famous stall then. It’s two hours of wait though.

By: NKOTB

NKOTB — Sun, 31 Jan 2010 02:26:36 +0000

wah lau wei…. you’re such a good cook!!!
can post the step by step picture ah?? hehehehe…

oh ya, what is chili boh?
.-= NKOTB´s last blog ..Home Cooked Chili Crabs =-.

Huh? You are asking me to cook again and post up the steps? Not enough time and not a good way too with oily hands. Moreover, sole cook in the kitchen. No assistant shoot too. If can, I will try to post up the follow-up during my so hectic cooking later. Haha!

“Chili Boh” is the ready-to-use blended chilies you get from the wet market. If you buy more, just add a pinch of salt and mix well and you can freeze it to be used in your other cooking.