30 Aunt Ruby Shrimp Noodles

Preparing inventory
Fry the oil shells (including the head) in a wok or pan until red/orange is colored. It takes about 5-10 minutes. You can also use lard if you like. Add water and grind the shell using a hand blender (the most efficient method). I want to completely free up the flavor from my head. Create water, add pork bones to the water and simmer for more than 2 hours. Add midpoint, Icanbilis and crushed shrimp shells. To maximize your flavor extraction, we recommend preparing stock in advance the day before. You can leave the stove overnight. Finalizing the soup
Strain the stock with a colander. At this point, add water to the bones and crush the shells to extract more flavor. Taste the stock. From here, add salt and sugar and your palate will guide you. I sometimes enrich the stock with some lard (oil) and a chili paste, but these can also be left for guests to add themselves. It is recommended that the soup not be too rich as it is intended to be eaten with noodles, not as noodle soup or bisque, by itself. Bowl preparation
Cook shrimp meat. The slices are made horizontally in half. Slicing before cooking will turn the meat round. up to you. Prepare boiling water. Use this to prepare a noodles bowl in a bowl using a colander. Separate your mee and bee hoon, slices of loin pork, can kan kan and bean sprouts. Soak in boiling water for about 30 seconds. Next, soak it in the shrimp soup and drain it, then drain it and fall into a bowl. Place the soup in a bowl. Garnish with shrimp slices, fish cakes, egg slices and fried shallots. Chili paste and lard added by the diner. There are some more detailed points to make the presentation and each item right. Cook the loin pork quickly and do not overcook if you want to soften it.

I improvised my mother’s recipe by cooking the pork stock in advance. In her original recipe, she adds chicken powder or stock concentrate. Also, if you have enough shrimp shells, i.e. 2 kg, omit the berachan and heh bee (dried shrimp). Note that Bellachan and her bees are made of shrimp and when used, they enhance the soup.

I’m sure if you have experience it will become intuitive. This recipe may seem complicated in many steps, but there is an intuitive rhythm when you build the experience of cooking soup noodles. You need to organize in a way that approaches this recipe. Hawkers cook this every day and have a daily system or rhythm when preparing stock and bowls when ordering. When cooking for family or parties, you have to find it yourself.

Wrapping a bowl of traditional Penang shrimp is an unforgettable and satisfying experience. Learning this recipe is worth the effort.

Fry the shells with some oilMix the shells into some water
In this colour, it can be said that the shell was kept fresh
The soup is finished and a bowl is available. Decorative seasoning
Ready to offer.