“Post Hari Raya food? Not really…. It’s for any day, any time, you want!”
Mee Goreng, a fried noodle dish, commonly eating by the people in Singapore, Malaysia and Indonesia. There are different versions of Mee Goreng among the races. Some like it a little bit sweeter while others like it very spicy. Mee Goreng is similar to Chinese ‘Chow Mien’, if this sounds more familiar to you. They both cooked with yellow noodle. However, Mee Goreng appears more moist, pinkish in appearance and often spicy in taste. You are able to find Mee Goreng in hawker center, food court and even high-end restaurant as local delights in Singapore. Yes, Mee Goreng stall in hawker centre often operates by Malay and Indian race. They cook most of the genuine taste of it! :)
But for me, I liked many local delicacies and hawker delights to be cooked at home, and I tried. I tried, and I shared. Here you go, if you trust me! :)
800gram of yellow noodle
2 tomatoes, cut into wedges
1 large potato, diced
4 pieces of tofu puff aka Tau Pok, diced
2 fish cakes, sliced
Handful of beansprouts
3 eggs, lightly beaten
4 cloves of garlic, minced
50 – 70ml of water (amount adjustable)
4 tablespoons of Ketchup
1 tablespoon of Chili Boh (Or 3 tablespoons of Chili sauce)
1 tablesspoon of oyster sauce
3 tablespoons of light soy sauce
1 teaspoon of chicken granule
1 teaspoon of sugar (*Omit this if choose to add chili sauce instead)
3 tablespoons of cooking oil
Red chili, julienne
Spring onions, julienne
1) Bring a pot of water to a boil. Add diced potato and cook until softened. Drain and set aside for later.
2) Heat wok with oil over high fire. Add garlic and stir fry till fragrant. Then, add fish cakes and tofu puff. Stir fry a little.
3) Add yellow noodle. Add all listed seasoning. Stir fry to combine well. Adjust heat. Gradually add in water until noodle appears moist enough. Continue to stir fry until noodle is softened.
4) Drizzle beaten egg and stir fry constantly to combine well. Add tomato, beansprouts and cooked potatoes. Stir fry till all ingredients are cooked. Heat off. Dish up, garnish and serve immediately while noodle is steaming hot. Squeeze half a lime onto the noodle before eating, if preferred.
Tips: The amount of water to be added is adjustable. Add water only if the ingredients appear too dry.
* Chili Boh is basically a blend of dried chili and fresh red chili and salt (may add some water while blending into paste). This Chili Boh paste can be home-made, or get it in the wet market stall or the chill compartment in supermarket.
* Best if could find or make Chili Boh paste. Otherwise, use sweet chili sauce for convenience. However, if adding sweet chili sauce, do not need to add anymore sugar into cooking.
* Mee Goreng dish is good to cook with either beansprout, or cabbage. May also eat this Mee Goreng with fresh tomato and/ or cucumber slices. Choice is yours. :)