Hae mee

Hae Mee

Hae Mee is a popular dish in Singapore and Malaysia. It is a type of noodle soup that is commonly found in hawker centers and food stalls. Hae Mee is known for its flavorful broth and a combination of different ingredients that make it a satisfying and delicious meal.

Ingredients

The main ingredients of Hae Mee include:

• Noodles: Hae Mee is typically made with yellow noodles, which are thick and chewy. Sometimes, a combination of yellow noodles and rice vermicelli is used to give the dish more texture.

• Prawns: The name "Hae Mee" actually translates to "prawn noodles" in Hokkien dialect. Prawns are a key component of this dish and are usually cooked in the broth to infuse it with their sweet and savory flavors.

• Broth: The broth is the heart of Hae Mee. It is made by simmering prawn shells and heads, along with other ingredients like garlic, shallots, and spices. This slow-cooked broth is what gives Hae Mee its rich and aromatic taste.

• Toppings: Hae Mee is often served with various toppings such as sliced pork, fish cake, bean sprouts, and chives. These toppings add different textures and flavors to the dish, making it more enjoyable to eat.

Preparation

To prepare Hae Mee, follow these steps:

1. Start by preparing the prawn broth. In a large pot, add prawn shells and heads, along with garlic, shallots, and spices. Cover with water and bring to a boil. Reduce the heat and let it simmer for at least 30 minutes to extract the flavors.

2. While the broth is simmering, prepare the noodles according to the package instructions. Once cooked, drain and set aside.

3. In a separate pan, cook the prawns until they turn pink and are cooked through. Remove the prawns from the pan and set aside.

4. Strain the prawn broth to remove any solids. Return the broth to the pot and bring it back to a simmer.

5. To serve, divide the cooked noodles into bowls. Top with cooked prawns, sliced pork, fish cake, bean sprouts, and chives. Ladle the hot prawn broth over the noodles and toppings.

6. Garnish with additional chopped chives or fried shallots, if desired.

Variations

There are several variations of Hae Mee across different regions. Some variations include:

• Dry Hae Mee: Instead of serving the noodles in a soup, the noodles are tossed in a flavorful sauce made from soy sauce, chili paste, and other seasonings. This version is often topped with crispy pork lard and served with a side of soup.

• Penang Hae Mee: This variation is popular in Penang, Malaysia. It features a spicy broth made with chili paste, giving it a fiery kick. It is often served with additional toppings like sliced hard-boiled eggs and pork ribs.

See Also

• Hawker Centers in Singapore
• Malaysian Cuisine