Hae mee

	Hae mee
Traditional Chinese	蝦麵
Simplified Chinese	虾面
Literal meaning	Prawn noodles
Transcriptions
Standard Mandarin
Hanyu Pinyin	xiāmiàn
Yue: Cantonese
Yale Romanization	ha1 min6
Southern Min
Hokkien POJ	Hê-mī/Hok-kiàn mī

Hae mee
	Hokkien mee
Type	Noodle soup
Main ingredients	Prawns, egg noodles, stock, pork, fish cake slices, bean sprouts, shallots, spring onions
	Cookbook: Hae mee ; Media: Hae mee ;

Last updated April 05, 2019

Hae mee (also called prawn mee，台罗拼音：he5-mi7) is a noodle soup dish popular in Malaysia and Singapore. It can also refer to a fried noodle dish known as Hokkien mee. The dish's name literally means "prawn noodles" in Hokkien.

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is common dish across East and Southeast Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

Malaysia is a country in Southeast Asia. The federal constitutional monarchy consists of 13 states and three federal territories, separated by the South China Sea into two similarly sized regions, Peninsular Malaysia and East Malaysia. Peninsular Malaysia shares a land and maritime border with Thailand in the north and maritime borders with Singapore in the south, Vietnam in the northeast, and Indonesia in the west. East Malaysia shares land and maritime borders with Brunei and Indonesia and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital and largest city while Putrajaya is the seat of federal government. With a population of over 30 million, Malaysia is the world's 44th most populous country. The southernmost point of continental Eurasia, Tanjung Piai, is in Malaysia. In the tropics, Malaysia is one of 17 megadiverse countries, with large numbers of endemic species.

Singapore, officially the Republic of Singapore, is an island city-state in Southeast Asia. It lies one degree north of the equator, at the southern tip of the Malay Peninsula, with Indonesia's Riau Islands to the south and Peninsular Malaysia to the north. Singapore's territory consists of one main island along with 62 other islets. Since independence, extensive land reclamation has increased its total size by 23%. The country is known for its transition from a developing to a developed one in a single generation under the leadership of its founder Lee Kuan Yew.

Egg noodles are served in richly flavoured dark soup stock with prawns, pork slices, fish cakeslices and bean sprouts, topped with fried shallots and spring onion. The stock is made using dried shrimp, plucked heads of prawns, white pepper, garlic and other spices. Traditionally, lard is added to the soup, but this is now less common due to health concerns. A "dry" (without soup) version is also available; this version usually involves flavouring the noodles and toppings with vinegar, soy sauce, oil and chili, if desired. The dish is also usually served with freshly cut red chili slices in light soy sauce and lime juice.

Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.

Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups, stews and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, some of which can be eaten.

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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It is said to have originated either from the Malay or Peranakan community. As the name suggests, it is inspired or adapted from Thai flavours.

Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmar's cuisine has also been contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Karen people also have distinct cuisines.

Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.

Penang cuisine Distinctive cuisine of the Malaysian state of Penang

Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as 'muckan carts'. Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.

Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.

Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.

Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.

Mi rebus, mie rebus or mee rebus, literally "boiled noodles", is a noodle soup dish from Southeast Asia, popular in Indonesia, Malaysia, and Singapore. It is also often called mi kuah.

Mie goreng, also known as bakmi goreng, is an often spicy fried noodle dish, originating from Southeast Asia, common in Indonesia, Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with nasi goreng. It is commonly available at Mamak stalls in Singapore, Brunei Darussalam, and Malaysia and is often spicy. In Sri Lanka, mee goreng is a popular dish due to Malay cultural influences and is sold at street food stalls around the country.

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.

Kwetiau goreng is a Chinese Indonesian stir fried flat rice noodle dish from Southeast Asia. This flavorful and spicy fried noodle dish is common in Indonesia. It is made from noodles, locally known as kwetiau, which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis. In Asia, kwetiau is available in two forms, dried and fresh. Its recipe is quite similar with another Chinese Indonesian favourite, mie goreng, with the exception of replacing yellow wheat noodles for flat rice noodles.

Char kway teow popular noodle dish in Malaysia, Singapore, Brunei and Indonesia

Char kway teow, literally "stir-fried rice cake strips", is a popular noodle dish from Southeast Asia, notably in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.

Wonton noodles (pinyin: Yúntūn miàn; Cantonese Yale: wàhn tān mihn, sometimes called wanton mee is a Cantonese noodle dish Wonton noodles were not given their name Húntún until the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kai-lan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus. In Indonesia wonton noodles are called as mie pangsit.

Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore, Indonesia and Malaysia, and can trace its origin to Chinese tradition. It is a popular dish in Singaporean cuisine and among Chinese Indonesians, where it locally known in Indonesian as kwetiau sapi.

Hae mee

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