Mee Goreng

Wish a Happy Dewali to all my Hindu readers.

I had a sudden urge to eat Mee Goreng and decided to cook a plate for myself.  These days, getting a plate of good and cheap Mee Goreng is near impossible.

I recalled during my younger days, Mee Goreng has traces of minced meat but these days, it seems to be just a plate of noodle with tomatoes or if you are lucky, a little beancurd or potato.

Few months back, I recalled my sister complaining that she paid S$6 for a plate of meatless mee goreng and was totally flabbergasted.

With high rental (blame the landlord) and high transport cost (blame the toll fee and our oil taxes), vendors have found valid reasons to increase price.  

Have you check out the Roti Prata pricing?  Crazy to pay that much for just a piece of dough with no meat.  

Well enough of the inflation talk, as it was a wet day, I didn't bother to go to the market to get minced meat and made do with just prawns, do you think my Mee Goreng pass the test?

Findings: Next time I will not add in the tomatoes so early as it "disappeared" into the noodle.   Luckily, instinct told me not to prepare a full recipe of sambal as I still have half a bowl of sambal left, so I am going to freeze it and be able to whip out such dish quickly for my next round of craving.

What you need:

A
3 tbsp tomato sauce
2 tbsp light soya sauce
1 red chilli, sliced
2 potatoes, cut into cubes

1 small onion, sliced finely
3 tomatoes, cut into wedges
150g cabbage, cut into 2" strip
200g beansprout
1 pcs beancurd, cube into small cube
580g fresh yellow noddle
2 eggs (which I forgotten to add)
Light soya sauce
2 tbsp shallots (I also forgotten to add)
small limes

Rempah for noodle

Grind

113g small onion
25g dried chillies
2 cloves garlic
9g belachan

1/2 tbsp sugar
1/2 tsp salt

Oil for frying rempah
30g dried anchovies


Method:

Heat wok with oil and fry dried anchovies until crispy.  Remove, drain and pound coarsely.

In a clean wok, add oil and fry rempah until if turn fragrant and deep red.  Season with salt and sugar.  Add in the pounded anchovies and set aside.

Heat wok and add in oil and fry potatoes until cooked.  

Add in beancurd and fry until golden brown.  Remove.

Heat wok and add oil to fry onion until it is soft.

Toss in the tomatoes, cabbage, potatoes and beancurd.  Mix well.

Add in noddles and beansprout and stir until combined.

Add (A) and mixed well.

Push noddle aside and add in 2 tbsp oil and scramble eggs with a dash of soya sauce.

Mix egg and noodles together.

Add rempah (accordingly to your taste) and mix well on high heat for 1 min.  

Serve with fried shallots and lime.




How as your holiday?  Totally love today as the weather is really good to be home bound.


Cheers!