Mar 26, 2014

Recipes: Malaysian Mee Goreng

As some of you know, I spent a considerable number of my childhood years growing up in the small sultanate of Brunei. Brunei is a small country on the Island of Borneo, and is neighboured by Malaysia. As you can imagine, there is a large influence of Malaysian cuisine in Brunei and so I grew up eating delicacies like Roti Canai, Teh Tarik, Satay, Nasi Goreng, Laksa, and of course Mee Goreng. London has a few really nice Malaysian/Indonesian food spots, with my favourite one being Rasa Sayang in the heart of China Town. However, when a craving strikes on a random Tuesday evening the best thing to do is attempt it myself. This recipe is my take on Mee Goreng.

Ingredients: Serves 2
  • Ramen Noodles/Chinese Egg Noodles - 4 cups
  • Diced Chicken/Prawn – 250 g
  • Cabbage – 2 cups
  • Mushrooms – 1 cup
  • Bean Sprouts – 1 cup
  • Onion – 1 cup
  • Garlic – 2-3 cloves
  • Chilli Garlic Paste – 2 tsps
  • Garlic Salt – 1 tsp
  • Lemon Grass (Optional)
  • Olive Oil
  • Soya Sauce
  • Oyster Sauce
  • Indonesian Soya Sauce (Kecap)

Method:
  1. Boil the noodles and set aside to cool.
  2. Add 2 tbps oil in a wok style pan, and then add the chicken or prawns with the garlic salt and crushed garlic (or chilli garlic paste) and sautay fry for about 5 minutes until the meat is no longer pink or raw.
  3. Add the chopped vegetables and onion to the chicken, with ½ tsp lemon grass paste or chopped lemon grass. I used a precut veggie mix specifically for stir frys so you could use that if you can find some.
  4. Add the noodles and add ½ cup soya sauce and ½ cup oyster sauce.
  5. Sautay fry the noodle mixture for quite a while as that brings out the mee goreng’s flavour.
  6. Garnish with lime slices and serve.


And that’s it! Let me know how you guys like it! x
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