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For the newer posts on Penang Hokkien Mee, please click  here  and  here .) This divine bowl of Penang Hokkien Mee (Prawn Noodle) took me  months  of hard work and patience. I mean  months , not days, and certainly not hours. To concoct a pot of pure shrimpy stock that is signature to this  Penang  hawker food  dish, one has to have heaps of shrimp heads. Yes, I am talking about a ziploc bag (a BIG one!) full of shrimp heads. While I eat shrimp all the time, it’s a completely different matter when it comes to saving up their heads… It’s impossible to get good Hokkien Mee here in the US, so for the past few months, I bought only head-on shrimps. Patiently and religiously I saved up their heads so I could make this at home… This past weekend, the ziploc bag was finally so full that I could no longer zip it up. I quickly rushed out to the nearest Asian supermarket and got myself all the other ingredients–pork ribs, bean sprouts, noodles, etc.–...

If there is one dish that I can eat every day with just plain white rice, it’s probably  sambal udang (prawn sambal)—a popular  Malay  or  Nyonya  prawn dish that is much-loved by many people. Made with  a sambal  paste and flavored with  belacan  (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice… There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family’s  sambal udang recipe , passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves. Here is my  sambal udang recipe , which I made when I was in Penang, Malaysia. Try it out and I am sure you will want it ...

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