Saturday, January 26, 2013

A Simple But Yummy Mee Goreng!

Mee goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles") also known as bami goreng is a dish common in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and acar (pickles).

Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice). It is commonly available at mamak stalls in Singapore and Malaysia and is often spicy.    - Wikipedia

I like to cook mee goreng, it is fast and good; perfect for old working couple like me and Le General ;)

Below are step by step to my fast simple Mee Goreng Ala C.Y.   :)

The ingredients... clockwise, spring onion; tomato; eggs; ABC sweet soy sauce; fresh yellow noodle; sambal chilli paste and frozen raw prawn cutlets.

The ABC sweet soy sauce, sambal chilli paste and frozen prawn can all be bought at local Asian food supply. As a matter of fact, ALL of the above are available too! We usually go to Yan's Supermarket at 30, Hopper Street in town.

All the ingredients ready for the wok, spring onions are chopped; tomato diced; one table of ABC sweet sauce was mixed with some hot water. Do not defrost the frozen prawn.

In a hot wok, the diced spring onion are stir fried for a couple of minutes till fragrant...

In go the frozen prawn cutlets, make sure they are flip frequently so both sides are cooked. Just before the prawns loose all their translucency...

You pour in the diced tomato and one table spoon of sambal chilli paste to taste, you might find this amount too spicy hot; gently stir the ingredients until the prawns are just about cook...

In go the noodles, pour in half cup of hot water; still the noodles for a minute then push them aside and crack the two eggs on the side. Let the eggs sit for a minute before you quickly stir in the noodle, moving briskly to coat the noodle with the half cooked eggs...

Pour in the ANC sauce mix and stir and toss till the noodle are cook. This usually take about three minutes, your timing might be different; depending on the amount of noodle and the type of wok you use.

I use a Circulon Wok that I bought years ago, I don't think you can get a better non stick wok than this. I can't use a Chinese wok because we don't have gas.

Dinner is served... one for me and one for Le General, bon appetite :)

 All pictures were shot with my Nikon P7700 and the compact Nikon SB400 flash, output from the speedlight was bounced off the kitchen ceiling.


Michelle said...

looks yumm!!!

heather said...

Your instructions and accompanying photos so 'user friendly" for someone like me who is not accustomed to cooking Asian food.I shall get all the ingredients on the list and take a photo of the final creation. It doesn`t look too difficult.
Maybe you could write a food blog.
Here are the Top 10 Asian food blogs,