Thursday, 26 January 2012

Mee Goreng Miso


The second thing a Malaysian misses when they move away to UK is, without question, the food. The first would be the weather! Malaysian cuisine consists of a variety of contributions from Malay, Chinese, Indian, Portuguese, Thai and many other cultures. Many fusion food are born as a result and becomes not only incorporated as a Malaysian dish, but a firm favourite for many.

Here is a dish we created after getting sucked into a recent craze in home-cooked Japanese food.


Ingredients A

1 medium onion
4 cloves of garlic
2 slices of ginger
1 teaspoon belacan/ shrimp paste
2 tablespoons miso paste
3 green chillies*

Ingredients B

2 tablespoons of dark, thick soy sauce or 5 tablespoons of dark, sweet soy sauce
1 tablespoon oyster sauce
Light soy sauce to taste

Ingredients C
70g flour
20ml water
pinch of salt

Other ingredients

400g egg/ wheat noodles
3 heads of pak choi, each leaf separated and washed
1 bowl of beansprouts, washed
8 fried, porous tofu, sliced
30g peanuts, crushed
cooking oil

Mix ingredients C in a bowl to form a thick batter. Add a spoonful at a time to a pan of hot oil to fry them into fritters. Turn them over after 1-2 minutes and fry further for a minute. Remove them from the pan and cut them in halves after they cool.

Using a blender or food processor, blend all ingredients A to for a slightly rough paste.  Fry the paste in 4 tablespoon of oil until fragrant in a wok, ideally non-stick. Add ingredients B and stir in the noodles. Coat the noodles with the paste over medium-high heat and add the tofu and pak choi.

To avoid the noodles breaking, use a pair of cooking chopstick (they are extra long) with your chosen cooking implement to ‘toss’ the noodles like you would a salad.

Within 5 minutes, add the beansprouts and fritters, stir well and take off the heat after seasoning, if necessary. Garnish with crushed peanuts and enjoy while hot!

* 3 green chillies are for a medium heat dish. You may want more or less than that, depending on your spice tolerance level.

Difficulty rating: ***

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