Tuesday, September 14, 2010

Malaysian Fried Mee

Cooking on Sundays can be another mind boggling thing. Cooking by itself lemme tell you is not as simple as perceived. Or maybe I should say cooking can be made easy if we have prior decided on what to cook. Otherwise, as I have said, its not only mind boggling, but mind shaking and rocking. I, honestly, I usually am not up to mark for cooking a full meal on Sundays. Tiredness of the whole week I suppose does accumulate and lets not forget about weekend cleaning, washing and other household chores. Therefore, cooking on Sundays is pretty much an easy to put together wholesome meal. In fact, because we skip breakfast on Sundays, a meal is already in place for an early lunch or call it brunch (Tom Yam Fried Mee Hoon, Home Made Curry Mee, Kampung Fried Rice & Vegetarian Mee Hoon). This Fried Mee is the other option for you as well. Simply fried and fried over high heat/wok hei, which is definitely the open secret at the hawker stalls, we can also try this thing on frying over high heat at home, please do use a big wok, this ladies and gentlemen, is Nava K's home style and typical Malaysian style fried mee. Yellow noodles, prawns, fish balls, fish balls, beansprouts, soy sauce, of course we need 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.

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