How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in this recipe involves the use of konnyaku » Read More

How to Make Crispy Fried Onion, Prawn Stock Paste and Airfryer Ikan Bilis

I’ve made crispy fried onions and prawn stock paste in the past but here are the recipes again, for those who caught this episode of Live Asian Kitchen. Crispy Fried Onions INGREDIENTS: 6 large brown onions, peeled 1L cooking oil *You’ll need – mandolin (thin setting), wok, wooden spoon, sieve, paper towels, large bowl or » Read More

How to Make Har Meen (Malaysian Prawn Noodle Soup)

I know, I’ve done a couple of videos on this in the past; this I think was the first live broadcast where I didn’t just make the stock or paste, but also followed the recipe through to completion (ie. with noodles etc.). I know the broth looks a lot more cloudy than if the stock was made with whole prawn shells; trust me, it tastes much more » Read More