Sunday, 13 May 2012
Mee Goreng (Fried Noodles)
This particular style of fried noodles is one emulating the type served in Malaysian 'Mamak Restaurants'- a popular haunt for most Malaysians of all ages. In a nation where alcohol is not consumed by majority of its citizens, pubs are replaced with such establishments where you can hang out with friends, eat tasty Malaysian dishes at very reasonable prices (which is also the place to go for a proper mug of teh tarik) and watch football on big screen television.
400g yellow or egg noodles (for 3-4 people)
12-15 large prawns, cleaned and shelled (I left the tail on)
10 fish balls, sliced and fried
1 medium block of tofu, diced and fried
2 tomatoes, chopped
50g bean sprouts
3 tablespoon sweet soy sauce
2 tablespoon dark soy sauce
Spice paste (blended until smooth)
5 dried chillies, soaked
5 garlic cloves
1 medium onion
1 teaspoon belacan or shrimp paste
1 cup of flour
1/2 cup water
A pinch of salt
Spring onions, chopped
Mix the fritter batter ingredients in a bowl, making sure there are no lumps. Heat up a cup of oil in a frying pan. Drop spoonfuls of batter into the pan and fry them on both sides until golden. Strain and leave them aside for later. Cut them in halves when they are cool enough to handle.
Sauté the blended spice paste in two tablespoon of oil in a wok over medium high heat until fragrant. Add prawns, tomatoes, 1/4 teaspoon salt and the soy sauces. After a couple of minutes, stir in the tofu, fish balls and noodles. Coat the noodles evenly in the sauce and heat them through.
The bean sprouts and fritters are added just a couple of minutes before turning the heat off. You still want some crunch to the bean sprouts when they are served. Garnish the noodles with spring onions and cucumber and enjoy them hot.
Tip: Frying this noodles at high heat is the key to great taste. However, be careful not to burn it!