PRAWN Noodle at Pepys Road....Best and Natural..

[Papsmearer]

Was wondering how can a bowl of nice noodle be "cheng" those from Beach road and Jalan Sultan are brownish and full of flavour.
If you want to drink "cheng" soup, you have to eat "teochew kway teow "soup.. that is "cheng:

"cheng" never mind, but RWSS also say got bak kut flavour. I know they use a lot of pork bones to make the stock, but really, if there is bak kut flavour, something is wrong. The predominant taste should be from the prawn head and shell that they use to make the soup stock. i.e. a slightly sweet prawn flavour. The pork bone flavour should be even subservient to the pepper and other spice they use, and I am sure they don't use expensive pork rib to make the stock either. I wonder if RWSS is a FT come here talk shit.

 

[Papsmearer]

you mean the old tg katong sec?

Tanjong Katong where got secondary school? As far as I know, only got Tanjong Katong Technical (TK Tech), and TKGS (Tanjong Katong girl school)

 

[Narong Wongwan]

"cheng" never mind, but RWSS also say got bak kut flavour. I know they use a lot of pork bones to make the stock, but really, if there is bak kut flavour, something is wrong. The predominant taste should be from the prawn head and shell that they use to make the soup stock. i.e. a slightly sweet prawn flavour. The pork bone flavour should be even subservient to the pepper and other spice they use, and I am sure they don't use expensive pork rib to make the stock either. I wonder if RWSS is a FT come here talk shit.

all the good prawn noodle soup that i know have a reddish hue/tinge....from the prawn heads and shells......some hawkers even deep fry the heads and shells before using to cook the soup.....another important ingredients some hawkers put inside the soup is flatfish.....either in pieces or powdered form.....

 

[Papsmearer]

I always got touched by Ah Tiong Bu....so am I rotten?

u are not rotten after they touch u. Only your lancheow is. U better watch out it don't drop off. they have bad hygiene habits.

 

[Narong Wongwan]

There is a Ren Ren prawn noodles at the junction of Jln Besar and Allenby Rd.

when they first came out they were opening stalls everywhere.....now hardly seen.
not that great but the novelty was with the live prawns......

 

[Papsmearer]

all the good prawn noodle soup that i know have a reddish hue/tinge....from the prawn heads and shells......some hawkers even deep fry the heads and shells before using to cook the soup.....another important ingredients some hawkers put inside the soup is flatfish.....either in pieces or powdered form.....

Yes, u are absolutely right. U sir, are a true prawn mee connoisseur. I just don't know where he got this "bak ku flavour" from. I never tasted it, and i can eat it 5 times a week.

 

[Fishypie]

you mean the old tg katong sec?

i think officiaLLy it's caLLed the Katong students' hosteL, btw parking is free within the compound.Many cabs
wouLd parks there for their breaks..

 

[chonburifc]

"cheng" never mind, but RWSS also say got bak kut flavour. I know they use a lot of pork bones to make the stock, but really, if there is bak kut flavour, something is wrong. The predominant taste should be from the prawn head and shell that they use to make the soup stock. i.e. a slightly sweet prawn flavour. The pork bone flavour should be even subservient to the pepper and other spice they use, and I am sure they don't use expensive pork rib to make the stock either. I wonder if RWSS is a FT come here talk shit.

all the good prawn noodle soup that i know have a reddish hue/tinge....from the prawn heads and shells......some hawkers even deep fry the heads and shells before using to cook the soup.....another important ingredients some hawkers put inside the soup is flatfish.....either in pieces or powdered form.....

Both of you are prawn mee expert. There is also another one in this forum. Think he ever cooked and posted before. For prawn mee, soup is the most important, even more important than the prawn. The ingredients you mentioned are the old school and traditional prawn noodles.

papsmearer, in the past, the hawkers did use pork ribs but change to pork bones and pork legs to cut cost but I doubt anyone will use pork ribs except when cooking at home.
NW, the deep fried one is really old school, think nowadays, they just peel of the head and put everything in a clothe bag and just boil it. The flat fish (Pin Her) is also correct but think not many hawkers use this as it is expensive.

Some stalls also used red/black bamboo (Teck Jia) to prepare the soup.

Hehehe. How I know? Becos' I used to help out in a relative's prawn mee stall during my secondary school days. And that was almost 3 decades ago.

 

[RWSSLOTS]

All i can say is that you want a no frills prawn noodle soup, you should try this stall.

 

[RWSSLOTS]

great stuff.......go early cos sometimes the prawns run out fast

 

[zhihau]

And that was almost 3 decades ago.

did they use 虾膏 (hey koh) in the soup base?

 

[RWSSLOTS]

did they use 虾膏 (hey koh) in the soup base?

I dun think so...its probably only prawn head and bak kut...though some brudders say got scallop taste...

 

[Narong Wongwan]

I dun think so...its probably only prawn head and bak kut...though some brudders say got scallop taste...

Prawn paste I think only Malaysian version Penang prawn noodles have it.

 

[GoldenDragon]

There is a Ren Ren prawn noodles at the junction of Jln Besar and Allenby Rd.

I was at the kpt several days ago. They aren't there anymore. The yong tow fu stall is still around. Malay stall selling nasi lemak quite yummy.

 

[GoldenDragon]

i think officiaLLy it's caLLed the Katong students' hosteL, btw parking is free within the compound.Many cabs
wouLd parks there for their breaks..

Lots of SYTs there. Yes, parking is free. Used to have a stall selling western food at the corner. But too expensive. Haven't been there for quite awhile. I recall ordering Thai food there but standard so-so only. Same for the chi zhar stall.

 

[Fishypie]

Lots of SYTs there. Yes, parking is free. Used to have a stall selling western food at the corner. But too expensive. Haven't been there for quite awhile. I recall ordering Thai food there but standard so-so only. Same for the chi zhar stall.

Guessed that chi zar staLL was in the news for serving it's seLf-concocted steamed rock-fish..
Back to the prawn noodLes' stuff, one may try them at Beo cresent market & food centre off HaveLock Road.
There are 2 staLLs diagonaLLy opposite each other vying for your business; quite good too.

 

[GoldenDragon]

Guessed that chi zar staLL was in the news for serving it's seLf-concocted steamed rock-fish..
Back to the prawn noodLes' stuff, one may try them at Beo cresent market & food centre off HaveLock Road.
There are 2 staLLs diagonaLLy opposite each other vying for your business; quite good too.

For hay mee, my favourite is the one at Upp Dickson Rd. 24-hr kpt. Ah Seng Prawn Noodle, I think. The said kpt sells chicken rice balls too. So-so only. The chau ta beehoon from the zhi char stall quite good.

 

[Fishypie]

For hay mee, my favourite is the one at Upp Dickson Rd. 24-hr kpt. Ah Seng Prawn Noodle, I think. The said kpt sells chicken rice balls too. So-so only. The chau ta beehoon from the zhi char stall quite good.

Oh ya ! i have forgotten to incLude them ; aLways Love it, when my noodLes are served in porceLain bowL; Like
what this As Seng staLL does..

 

[zhihau]

me prefer the prawn noodles at Geylang Lor 24A, the kopitiam on the right hand side, opposite the SarTee Pig's organ soup found on the left hand side kopitiam. their pig's tail and hoon teng is good...

 

[eErotica69]

I always got touched by Ah Tiong Bu....so am I rotten?

Quick go for checkup at Kelantan Lane!