Tuesday, September 14, 2010

Fried Mee

Fry away Peter, Fry away Paul, Fry away nava-k. Oh-god, am I talking a whole wok of rubbish? Am I? Maybe, maybe I am lost in space, but sincerely, I am trying my level best to grab your attention to this wok of Fried Mee. The fried mee we won't mind queuing in the long queue along the dusty road or at the crowded and sweaty coffee shop, how about a home-made version, made in our assumingly clean kitchen?? The best part is also that you can add whatever, I mean not literally whatever, but ingredients that pleases you, ranging from seafood, poultry, porky-pork, wonder if mutton/lamb will taste good in fried mee? I don't know. Then again,  if beef with lotsa ginger is added in a noodle dish, maybe, I'm just saying, maybe, we can consider mutton/lamb as well (Masala Mutton Curry).

Think about it, while I bring you this fried mee (Tom Yam Fried Mee Hoon). Simply fried and fried over high heat/wok hei, which is definitely the open secret of the hawker stall owners, now is the pleasure of nava k to showcase her home-style fried mee - yellow egg noodles, fried with prawns, and fish balls, fish balls yea, I didn't say balls, and bean- sprouts, and chillies.

200g/ 1/2 packet yellow mee (rinsed and drain)
30g/ 1/2 cup bean-sprouts
3 stalks chives (cut lengthwise)
6-7 prawns (remove skin, de-vein and leave the tail)
4-5 fish balls (sliced)
4 pips garlic (chopped)
1 tbsp dried chilli paste
2 eggs
1 tsp dark soy sauce
1 tbsp light soy sauce
3 tbsp canola oil
Salt for taste

In heated oil, saute garlic.
Add chilli paste and prawns and continue to fry for 2 to 3 minutes.
Add mee, dark sauce, light sauce and salt.  
Stir and then push mee aside.  
Break eggs in the centre.
Fold noodles over, add bean sprouts, chives and fish balls.
Increase the heat, stir for a couple of minutes and dish out.
Don't forget to trend alongside "cook with nava-k" on every other social media pleassee!!

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