#har mee

[menaqueen]

9th July-26 Thursday

530am to 730am exercise

Breakfast at Taman Jurong

[menaqueen]

25th Jun-26 Thursday

530am to 730am exercise at garden

Breakfast at Tamon Jurong

[menaqueen]

15th April-25 Wednesday

6am exercise

730am breakfast at Tamon Jurong

[menaqueen]

7th March Saturday

6am exercise

730am breakfast at Tamon Jurong

[menaqueen]

12th February-26 Thursday

Boon lay pick seafoods

Breakfast at boon lay

[lifeoutoffive]

Har Mee at Alice Makan, George St, CBD.

Solid prawn flavour in the richly coloured broth. Every other elements just as they should be. Their chilli paste is something special. Stirring that in the broth made for a spicy prawn har mee broth that wiping sweat and snot while I savour every single spoonful of soup.

Barvo, and encore.

4 out of 5

[lifeoutoffive]

Har Mee (蝦麵), or prawn noodles, at Jimmy's, Circular Quay. When I saw that the soup appears to be clearer than expected, I wondered if there would be enough prawn flavour for the ingredients to swim in. I tried the broth before stirring in the chilli paste and found it to be sufficiently prawny. With the chilli paste incorporated, the result was a har mee broth that deserved a polite round of applause but not a standing ovation. The prawn pieces were tender, and the noodles were toothsome. The fish cake slices and boiled egg half were as expected. It's difficult to get those wrong. Ong choy (water spinach or morning glory uh-huh-huh) was crunchy. I would've preferred the chicken pieces to be cut thinner, and they were a little dry. A decent gig overall but I wasn't stamping my feet for an encore or finger whistling. Not that I can finger whistle in real life. There never seems to be enough occasions to use it to warrant the practice. 3 out of 5

[recept-si-isterimalas]

halal hokkien prawn noodles

i love mee yoke or har mee or hokkien prawn noodles. i may be malay, but i prefer the chinese version. i used to eat them everyday during my high school years at sri aman. if i don't have enough money, i'll just slurp the soup for 50 cents and i am happy. it tasted more savoury. the broth is simple but pure. and with the sambal, it is heavenly. 

condiments hard boiled eggs shredded chicken (boil in the broth) prawns (boil in the broth) blanched taugeh blanched kangkung/water spinach egg noodles fried onions

ingredients for sambal 1 handful dried chilli 1 handful dried prawns 2 shallots 1/2 bulb of garlic lots of oil

ingredients for the broth prawn shells (i used 5 small lunch plastic bags. increase if you want stronger taste of prawns) bones of 1 chicken 2 chicken filets rock sugar salt 1.5 liter water

to prepare sambal boil the dried chilli till soft. 5 mins before that add in the dried prawns to soften them blend the dried chilli, dried prawns, shallots and garlic into a paste fry the mixture in a lot of oil until the chilli turns dark red remove the sambal from the oil

to prepare the broth fry the prawn shells in the leftover oil from the sambal and remove from oil boil the water and place the chicken bones and fried prawn shells. leave it to boil for 5 hours (or longer) season with salt and rock sugar add the chicken filets and prawn to cook shred chicken prepare the bowl with condiments. serve with sambal

enjoy!