Penang and Ipoh are located in Malaysia. Many Singaporeans enjoy Malaysian food with Singapore and Malaysia being neighbors separated by just a causeway/ bridge.
I made the same rempah and the broth for both dishes.
Ingredients for the rempah:
1 tablespoon of Mae Ploy red curry paste
– Grind in a food processor: 1 whole garlic (skin removed), 2 shallots (skin removed), 1/2 and inch of ginger (skin removed), 5 green/red chillies, seeds removed and cut into small pieces
– 1 teaspoon of belachan
Fry the rempah in 1 tablespoon of peanut oil until fragrant, put aside for flavoring soup later.
Ingredients for the noodles:
1 rack of pork ribs/ 2 whole chicken breast bone in
25 shrimp with heads and shell
Evergreen yakisoba noodles/Any yellow noodles/Spaghetti or Flat Rice Noodles
Rempah that you made earlier
10 pieces of rock sugar
1 – 2 tablespoons of dark soy sauce
2 dashes of Thai fish sauce
Cilantro for garnishing
Method for making the broth:
Use pork ribs or bone in chicken breast to make the broth.
For pork ribs, blanch the ribs with boiling water and bring the water to boil and immediately discard the water.
Use boiling water to cook the ribs or chicken breasts. Bring water to a boil and simmer on low for 2 hours.
Method for preparing the noodles, ingredients and cooking the broth:
For Penang Shrimp Noodles, use Evergreen brand yakisoba noodles or any other yellow noodle, or spaghetti.
For Ipoh Hor Fun, use dried flat rice noodles.
Blanch the noodles with boiling water until soft and strain.
Cook twenty five shrimp with shell on in a separate small pot. Throw the heads of the shrimp into the big pot of broth.
When shrimp is cooked, scoop them out of the pot and shell them when they have cooled down.
Boil sliced pork for Penang Shrimp Noodles or sliced chicken breast for Ipoh Hor fun in the broth that was used to cook the shrimp. Scoop up the meat when cooked. Add this broth to the big pot of broth and add the rempah gradually until you think the flavor is good enough. Then add rock sugar, dark soy sauce and thai fish sauce.
Serve in bowls, noodles, peeled shrimp, meat, garnish with cilantro. Pour hot broth over the ingredients.
Copyright 2012 From the Kitchen of Eloise