Wednesday, August 5, 2009

Indian Mee Goreng

The other day my dad bought a packet of Indian Mee Goreng (Indian Fried Noodles) from the morning market. Quite typical of food sold in markets, there was more of the noodles than of the other ingredients. We were just consuming a bowl of orange noodles (don't ask me why they're orange) with 2 pieces of beancurd and 10 pieces of taugeh (beansprouts). This triggered a search on the internet for a recipe for Indian Mee Goreng just so I can prepare it with tons of ingredients.

The following recipe is adapted from Rasa Malaysia. It also reflects further changes I will make to the Indian Mee Goreng the next time I prepare it.

This recipe serves 6.

- Cooking Oil
- 4 cloves garlic, chopped
- 2 tablespoons chilli paste or to taste (recipe below)
- 3 pieces of tau kua (fried beancurd), cut into pieces
- 1 potato, boiled, peeled and sliced
- 4 big squids, cleaned and cut into rings
- 450g yellow noodles, rinsed
- 2 eggs
- A handful of beansprouts
- 5 pieces lettuce, washed and cut into strips
- 1 lime, cut into wedges
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons tomato ketchup
- Sugar and salt to taste

1) Heat cooking oil in a wok or frying pan. Add garlic, 2 tablespoons of chilli paste, fried beancurds, potato and squids. Stir fry until fragrant.
2) Add yellow noodles and sauce and stir until everything is coated with the sauce. Push the noodles to the side of the wok or pan.
3) Add some cooking oil and crack in the eggs. Scramble the eggs and mix with the noodles. Once they are partially cooked, add in the beansprouts and stir. Lastly, add lettuce and quick stir for a few seconds.

Serve hot with a wedge of lime. Squeeze lime juice over noodles before eating.

Chili Paste
- 10 dried red chillies
- Water
- Vegetable oil

Pound dried red chillies using a mortar and pestle, adding water and oil as you go along until a paste forms. Heat some oil in a wok or frying pan. Stir fry the chilli paste until the oil separates from the paste. Set aside.

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