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Mee Goreng

Ingredients

Instructions

For Chilli Paste :
  • 5 dried chillies – soaked in water
  • 5 fresh red chillies – seeded
  • 3 tbsp water
  • 2 tbsp vegetable oil
     
  • Ground the chillies together with water and oil to form a chilli paste.
  • Heat up a wok.  Stir-fry until oil separates from the paste. Set aside.
For Seasoning :
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce or kicap manis (sweet sauce)
  • 3 tbsp tomato ketchup
  • Sugar and salt to taste
     
  • Combine ingredients well. Set aside.
For Garnishing :
  • 1 stalk spring onion – chopped
  • 1 shallot – chopped and fried until golden brown and crispy
  • 2-3 leaves Chinese lettuce – washed and julienned
  • 1 lime – halved
     
  • Prepare garnishing. Set aside.
For Cooking :                          
  • 450 grams fresh yellow egg noodles – washed and drained
  • 2 cloves garlic – finely chopped
  • 100 grams dried cuttlefish – soaked and boiled until tender, sliced into bite sized pieces
  • 4 pieces dried soybean curd – cut into small pieces
  • 1 medium sized potato – peeled, boiled and cubed
  • 100 grams bean sprouts – washed and drained
  • 2 eggs
  • 1 green chilli – seeded and thinly sliced
  • White pepper to taste
  • 3 tbsp vegetable oil

     
  • Heat wok and pour in oil.  Add garlic, 3 tbsp chilli paste (A), potatoes, soybean curd and cuttlefish.  Stir-fry until fragrant.
  • Add noodles and seasoning (B). Stir-fry vigorously.
  • Push noodles to side of the wok. Add a little more oil and crack in eggs.  Scramble eggs and stir into noodles.
  • Add bean sprouts, green chilli and some white pepper to taste.  Stir-fry for another 2 minutes.
  • Dish out and serve with garnishing (C) on top.
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