Simplicity Mee Goreng

Did this sometime back.. As usual been busy till forgotten to update in my blog.. Its so delicious to have a place of this on wet cold day.. So yummilicious.. As usual, recipe as follows ...

Ingredients:

* 2 med red onion

* 4 tbsp chili paste - u can adjust according to your spiciness level

* blend the above ingredients

U can add anything u like, eg prawn, chicken breast meat, fish cakes. It's best don't over crowd the noodle

Veg - best use chye sim or beansprout

Salt to taste

Fry the paste with oil till its fragrant & the oil float on the surface on low fire.. Then add a  little water & let it boil.. Once it's boiling, add in all the seafood tht u like then let it cook.. Make sure the it's not too watery & should be medium consistency.. Then add in the veg & seasoning n let it cook for another 5 mins then finally toss in the noodle. Make sure it's well mix.. When the noodle is ready it should look abit wet.. Well, the consistency is up to individual.

Happy trying :)

- Yours truly - 

Experimenting Hokkien Mee

It's been awhile I have been wanting to try out cooking my very own hokkien mee instead of getting it from the banquet. Finally I have managed to do last night for family dinner and I guess its a success. Unfortunately, there's no sambal chili to go along but instead I had it very few slices of cili padi for the kick. Well let's move on to the recipe...

Stock

handful ikan bilis
2-3 cloves of garlic - chopped1-2 slices of garlic
prawns head - more the better

Put all of them in a pot and boil them in a medium heat. Longer the better to get all the essence from the ikan bilis and prawns. As the stock is boiling, skim off the formy on the surface to have clear stock. You can adjust the seasoning while making the stock.

Main ingredients:

Yellow mee
Laksa mee
Taugeh or chye sim aka sawi
prawn and squid - blanch them in the stock
fishcakes
2-3 eggs
Chopped garlic

• In a wok with a little oil, fry the chopped garlic till its fragrant and brown. 
• Then put in the noodles and stock, let them cook for few mins. 
• Put in the blanched prawn, squid and fishcakes plus the stock again. Let it cook it for a while. Finally put in the eggs and stir it quickly. How wet or dry you wan it be, you can adjust with the stock.
• Dish out while it hot with spring onions or fried shallots, sambal of your choice and a calamansi on the side. 

Happy trying : )

- Yours truly-