Malaysia Day is held on 16 September every year to commemorate the establishment of the Malaysian federation on the same date in 1963. It marked the joining together of Malaya, North Borneo, Sarawak, and Singapore to form Malaysia.
To celebrate yourselves at home, why not try making the Malaysian Dish, Penang Hokkien Mee.
Penang Hokkien Mee (serves 2)
This Hawker noodle dish from Singapore and Malaysia is cooked in a broth made from prawns and pigs tails. As you may encounter problems obtaining pigs tails from your local supermarket they have replaced in this recipe with spare ribs.
300g shell on prawns (raw if possible)
450g spare ribs (short ribs if possible)
2-3 garlic cloves (bruised)
large bunch of watercress
1 chicken stock cube
1 tsp sugar
250g yellow noodles or rice noodles
1 tbsp peanut or vegetable oil
Sliced red chillies, Wing Yip Light Soy Sauce and crispy fried shallots
1. Peel prawns and keep shells aside for making stock.
2. Rinse and drain beansprouts and watercress.
3. Cut up ribs and place in a large pot with 1 ltr of cold water, bring to the boil and remove impurities from the pot.
4. Heat oil in a large pot and fry the bruised garlic until it starts to brown slightly.
5. Add prawn shells to the pot and fry in the oil until the shells turn pink. Remove pan from heat and allow to cool, when prawn shells are cool place them in a food processor with a little water and blitz.
6. Add 250ml of water to prawn shells and then pour contents through a fine sieve to strain stock.
7. Boil ribs gently until tender and then add prawn stock, sugar and stock cube to the rib stock.
8. Season to taste.
To prepare individual portions of Hokkien Mee:
9. In a small pan bring approximately 250ml of stock to the boil, add 125g of noodles, some raw prawns, 2-3 spare ribs, a small handful of beansprouts and watercress.
10. If prawns are already cooked add them last. Pour Hokkien Mee into individual serving bowls and garnish with crispy fried shallots, sliced red chillies and light soya sauce.