MEE GORENG - Malaysian

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MEE GORENG - Malaysian

Sauce:

1 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp tomato ketchup

3 tbsp water

1/4 tsp ground pepper

Grind finely:

3 – 4 fresh red chillies

4 large cloves garlic

3 pcs firm white tofu

2 medium-size potatoes

1/2 cup oil

1 onion, halved and sliced thinly

2 small ripe tomatoes, cut into thin wedges

2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm

lengths

1 1/2 cups (loosely-packed) cabbage, shredded 1 cm thick

1 pound fresh yellow wheat noodles (place in a colander and rinse

quickly under the tap to rid of excess oil)

1 1/2 cups bean sprouts

Garnish:

3 tbsp crisp, fried shallots

3 tbsp spring onion, sliced 0.5 cm thick

4 – 5 calamansi limes, halved

 

 

 

 

 

In a small bowl, stir the sauce ingredients together and set aside.

Grind the chillies and garlic in a small food processor or chopper,

adding a little water to help the blades work, if necessary.

 

Peel potatoes and cut into halves lengthwise. Cover with water and

boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut

tofu into halves and blot carefully with kitchen paper to get rid of

excess moisture (this prevent splattering during frying).

 

Heat oil in a wok and fry potatoes until golden brown. Remove and

drain on absorbent paper. When cool enough to handle, cut crosswise

into 0.5 cm slices. Now fry the tofu in the same oil until golden

brown. Drain on absorbent paper and when cool enough to handle, cut

into 1 cm slices.

 

Remove all but 3 tbsp of the oil from the wok. Place wok over medium

heat and fry the ground chilli and garlic mixture, stirring

continuously, until the paste is well cooked. Add the sliced onion,

turn up the heat to high and add the tomatoes, potatoes and tofu. Fry

for 2 – 3 minutes.

 

Stir in the mustard greens and cabbage and continue frying for a few

more minutes. Add noodles and sauce mixture and continue frying until

noodles are tender.

 

Push noodles to the edges of the wok to create a “well” in the middle

of the pan. Drizzle 2 tsp of oil in this and crack in 2 eggs. Stir

them around to scramble them and when the egg starts to set, combine

with the noodles. Finally, add the beansprouts, fry on high heat for

another 2 or 3 minutes and dish out onto a serving platter. Garnish

the top with fried shallots, spring onion and calamansi limes.

 

Mee goreng is of course best served hot off the pan, but it will

tolerate standing around for a bit and being served at room

temperature.

 

Source: Recipe by Rohani Jelani for The Star Online,June 20, 2003

Kuali, Malaysia

Formatted by Chupa Babi in MC; 11.11.06

 

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