It was not meant to be a productive weekend for food blogging as the weather was simply too good to be slaving away in the kitchen. On top of that tummy and both the friends I wanted to see were away, so it was noodles all weekend instead of some of the more elaborate Malaysian dishes I planned to share with them (and you). I made a Malay style fried noodles with the lai fun (瀨粉, fresh round rice noodles or mee laksa in Malay) intended for laksa Kelantan and a new batch of sambal tumis I made recently for lunch before heading off to the park with a book. It was my first time using lai fun in a stir fry and it certainly was a very refreshing change from my usual hor fun (fresh flat rice noodles) or fresh egg noodles done Chinese style lately. serves 2 as a one dish meal you'll need; 600 g of lai fun (fresh thick round rice noodles) 2 garlic cloves, chopped 6 prawns 150 g of chicken mince a handful of sliced fish cakes 1 bunch of choysum, cut into manageable lengths a handful of bean sprouts 2 eggs 3 tbs of sambal tumis 2 tbs of tomato ketchup 2 tbs of ketchup manis 2 tbs of light soy 1/3 cup of chicken stock lime or lemon wedges to serve extra sambal tumis to serve Prepare the choysum, garlic and fish cakes. Saute garlic with some cooking oil in a very hot wok for 5 seconds before adding the chicken mince and prawns and fish cake slices. Cook for a minute on high heat. Add the noodles and seasonings and stir well. Add stock and continue to cook for a minute, stirring from time to time. Make a well in the centre, add a little more oil and crack in the eggs. When the eggs are half set; throw in the choysum, mix well and continue to cook till the vegetable is tender. Finally add in the bean sprouts and mix well. Check for seasonings. Serve with a wedge of lime or lemon and extra sambal tumis on the side if you wish. It was a meal I throughly enjoyed in the courtyard with my reading materials. I am hosting the event this month, please send all your entries to [email protected] To find out more about the event and on how to enter, please click HERE .
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This si...
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It was not meant to be a productive weekend for food blogging as the weather was simply too good to be slaving away in the kitchen. On top of that tummy and both the friends I wanted to see were away, so it was noodles all weekend instead of some of the more elaborate Malaysian dishes I planned to share with them (and you). I made a Malay style fried noodles with the lai fun (瀨粉, fresh round rice noodles or mee laksa in Malay) intended for laksa Kelantan and a new batch of sambal tumis I made recently for lunch before heading off to the park with a book. It was my first time using lai fun in a stir fry and it certainly was a very refreshing change from my usual hor fun (fresh flat rice noodles) or fresh egg noodles done Chinese style lately. serves 2 as a one dish meal you'll need; 600 g of lai fun (fresh thick round rice noodles) 2 garlic cloves, chopped 6 prawns 150 g of chicken mince a handful of sliced fish cakes 1 bunch of choysum, cut into manageable lengths a handful of bean sprouts 2 eggs 3 tbs of sambal tumis 2 tbs of tomato ketchup 2 tbs of ketchup manis 2 tbs of light soy 1/3 cup of chicken stock lime or lemon wedges to serve extra sambal tumis to serve Prepare the choysum, garlic and fish cakes. Saute garlic with some cooking oil in a very hot wok for 5 seconds before adding the chicken mince and prawns and fish cake slices. Cook for a minute on high heat. Add the noodles and seasonings and stir well. Add stock and continue to cook for a minute, stirring from time to time. Make a well in the centre, add a little more oil and crack in the eggs. When the eggs are half set; throw in the choysum, mix well and continue to cook till the vegetable is tender. Finally add in the bean sprouts and mix well. Check for seasonings. Serve with a wedge of lime or lemon and extra sambal tumis on the side if you wish. It was a meal I throughly enjoyed in the courtyard with my reading materials. I am hosting the event this month, please send all your entries to [email protected] To find out more about the event and on how to enter, please click HERE .
How to make Seafood Mee Goreng, or Singapore Malay-style spicy stir fried noodles.
Mee ini mengingatkan saya masa kecil dulu...Form 3... Cooking Leson at school. Kenangan dgn Miss Lee yg Comel dan baik. " Yam cake saya masak yg sedap tak pernah dirasa sebelum tu" Yam cake untuk nilaian Form3 saya...Kenangan Jangan Kita Lupa.
It was not meant to be a productive weekend for food blogging as the weather was simply too good to be slaving away in the kitchen. On top of that tummy and both the friends I wanted to see were away, so it was noodles all weekend instead of some of the more elaborate Malaysian dishes I planned to share with them (and you). I made a Malay style fried noodles with the lai fun (瀨粉, fresh round rice noodles or mee laksa in Malay) intended for laksa Kelantan and a new batch of sambal tumis I made recently for lunch before heading off to the park with a book. It was my first time using lai fun in a stir fry and it certainly was a very refreshing change from my usual hor fun (fresh flat rice noodles) or fresh egg noodles done Chinese style lately. serves 2 as a one dish meal you'll need; 600 g of lai fun (fresh thick round rice noodles) 2 garlic cloves, chopped 6 prawns 150 g of chicken mince a handful of sliced fish cakes 1 bunch of choysum, cut into manageable lengths a handful of bean sprouts 2 eggs 3 tbs of sambal tumis 2 tbs of tomato ketchup 2 tbs of ketchup manis 2 tbs of light soy 1/3 cup of chicken stock lime or lemon wedges to serve extra sambal tumis to serve Prepare the choysum, garlic and fish cakes. Saute garlic with some cooking oil in a very hot wok for 5 seconds before adding the chicken mince and prawns and fish cake slices. Cook for a minute on high heat. Add the noodles and seasonings and stir well. Add stock and continue to cook for a minute, stirring from time to time. Make a well in the centre, add a little more oil and crack in the eggs. When the eggs are half set; throw in the choysum, mix well and continue to cook till the vegetable is tender. Finally add in the bean sprouts and mix well. Check for seasonings. Serve with a wedge of lime or lemon and extra sambal tumis on the side if you wish. It was a meal I throughly enjoyed in the courtyard with my reading materials. I am hosting the event this month, please send all your entries to [email protected] To find out more about the event and on how to enter, please click HERE .
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This si...
Assalammualaikum, salam Isnin. Hari ni bonda che mat berpuasa dan menu permintaan bonda ialah ikan sungai masak lemak cili padi, tapi tak...
SnapDishに投稿されたMummy Masayuさんの料理「Mee Goreng Melayu (ID:LyObGa)」です。Mee MeeGorengMelayu Goreng
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Mee Goreng Mamak Versi Basah dan Pedas Ramai saudara-saudari yang mintak recipe hari itu. Minta maaf sebab lambat update recipe. Hari ini saya update
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This si...
A local favourite back home which I have been wanting to prepare for quite some time. My hubby prefers the mee siam with gravy version, whe...
Stir fried yellow noodles combined with red Idaho® potatoes, tofu, beans sprouts, and eggs, tossed in an irresistible sticky, sour, spicy, and sweet sauce. A popular Indian Mamak style street food noodle dish from Malaysia!
When I was a kid back home, there was a stall under a huge tree down the road from our house run by a Mamak gentleman. The word " Mamak ...
Mamak Mee Goreng Recipe, Malaysian Mamak Fried Noodles Recipe, Nonya Mee Goreng Recipe
RESEPI MEE GORENG BASAH Bahan- bahan : Mee kuning 1bungkus dibilas dan tos... Sotong 10 ekor dibersihkan potong dan tos.. Fish ball 1pa...
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This simple dish is a perfect choice as I still have no motivation to cook anything too complicated. There are many versions of this well known dish and this is one I 'learnt' from a Malay vendor back in Cameron Highlands (you will be surprised how much you can learn by standing in front of a blazing wok). This is quite different from mee goreng mamak prepared by the Indian muslims in Malaysia, which I'll blog about that a little later. If you haven't started making your sambal tumis already, do it soon as I will be using it in many more delicious dishes! Nasi lemak anyone? P.S I'll be posting more simple "one dish" meal like this in the coming weeks as the tummies' kitchen will function differently for a while. serves 4 as a one dish meal you'll need; 800 g of hokkien noodles , blanched 300 g of bean sprouts 300 g of prawns, shelled 5 fried tofu fuffs, sliced 1 bunch of choysum or bokchoy, cut into 3" lengths 3 spring onions, cut into 3" lengths 1 tomato, cut into wedges (optional) 3 garlic cloves, minced 4 heaped tbs of sambal tumis 2 tbs of dark soy 1/2 cup of chicken stock salt and pepper to taste 2 large chillies, sliced lime wedges extra sambal tumis Prepare the ingredients and place everything near your stove. Don't forget the sambal tumis , if you haven't made any do it soon! Saute garlic til lightly brown then add the prawns, fry for a minute then add sambal tumis, soy and chicken stock. When the sauce returns to a boil chuck in the tofu and vegetable and continue to cook for a minute. Finally add the blanched noodles and cook for a further 2 to 3 minutes. Finally add bean sprouts and spring onions, mix well and turn off the heat. Serve immediately with extra sambal tumis and a wedge of lime on the side. A very simple but delicious one dish meal, might be a good change from your usual pork chow mien?
Hi Korang! Mee goreng basah adalah kegemaran Iday sepanjang masa. Kalau dulu boleh la nak request dekat Mak. Tapi sekarang dah kahwin, ken...
Uiii hari ni banyak benor list to do, tapi tak siap2 jugak lagi. Masukkan entry mee kuning goreng basah.Menu berbuka kami semalam. Cukup...
A local favourite back home which I have been wanting to prepare for quite some time. My hubby prefers the mee siam with gravy version, whe...
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This simple dish is a perfect choice as I still have no motivation to cook anything too complicated. There are many versions of this well known dish and this is one I 'learnt' from a Malay vendor back in Cameron Highlands (you will be surprised how much you can learn by standing in front of a blazing wok). This is quite different from mee goreng mamak prepared by the Indian muslims in Malaysia, which I'll blog about that a little later. If you haven't started making your sambal tumis already, do it soon as I will be using it in many more delicious dishes! Nasi lemak anyone? P.S I'll be posting more simple "one dish" meal like this in the coming weeks as the tummies' kitchen will function differently for a while. serves 4 as a one dish meal you'll need; 800 g of hokkien noodles , blanched 300 g of bean sprouts 300 g of prawns, shelled 5 fried tofu fuffs, sliced 1 bunch of choysum or bokchoy, cut into 3" lengths 3 spring onions, cut into 3" lengths 1 tomato, cut into wedges (optional) 3 garlic cloves, minced 4 heaped tbs of sambal tumis 2 tbs of dark soy 1/2 cup of chicken stock salt and pepper to taste 2 large chillies, sliced lime wedges extra sambal tumis Prepare the ingredients and place everything near your stove. Don't forget the sambal tumis , if you haven't made any do it soon! Saute garlic til lightly brown then add the prawns, fry for a minute then add sambal tumis, soy and chicken stock. When the sauce returns to a boil chuck in the tofu and vegetable and continue to cook for a minute. Finally add the blanched noodles and cook for a further 2 to 3 minutes. Finally add bean sprouts and spring onions, mix well and turn off the heat. Serve immediately with extra sambal tumis and a wedge of lime on the side. A very simple but delicious one dish meal, might be a good change from your usual pork chow mien?
Mee Goreng Bersos Korea. 1/2 kilo mee 4 susu besar minyak masak 3 ulas awang putih 3 biji bawang merah Seinci halis Tauhu 2 ketul atau telor 1 biji Daun sup daun bawang sebagai hiasan Sayur sawi (sesuai selera) Kucai secekak Taugeh secekak Aji No Moto 3 susubesar kicap 3 sedu besar Sos Korea Adabi 2 sudu besar Sos cili mana2 produk Malaysia Tumbuk bawang putih, bawang merah dan halia. Panaskan kuali dengan 4 sudu minyak masak. masukkan bahan yang di tumbuk hingga garing.Masukkan udang, Masukkan sos Korea Adabi, sos cili, dan masukkan tauhu atau telur rebus yang di tumbuk tadi, masukkan batang sawi masukkan kicap dan masukkan serbok perasa. Bila semua telah sebati baharulah dimasukkan meenya. Goreng mee dan masukkan daun sawi, kucai dan taugeh. Biar sayurnya layu sahaja kemudian angkat. Siap sedia untuk dihidangkan, Taburkan daun sup dan daun bawang.
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This si...
I have been craving for mee goreng (meaning fried noodle in Malay) ever since I made my last batch of sambal tumis. This simple dish is a perfect choice as I still have no motivation to cook anything too complicated. There are many versions of this well known dish and this is one I 'learnt' from a Malay vendor back in Cameron Highlands (you will be surprised how much you can learn by standing in front of a blazing wok). This is quite different from mee goreng mamak prepared by the Indian muslims in Malaysia, which I'll blog about that a little later. If you haven't started making your sambal tumis already, do it soon as I will be using it in many more delicious dishes! Nasi lemak anyone? P.S I'll be posting more simple "one dish" meal like this in the coming weeks as the tummies' kitchen will function differently for a while. serves 4 as a one dish meal you'll need; 800 g of hokkien noodles , blanched 300 g of bean sprouts 300 g of prawns, shelled 5 fried tofu fuffs, sliced 1 bunch of choysum or bokchoy, cut into 3" lengths 3 spring onions, cut into 3" lengths 1 tomato, cut into wedges (optional) 3 garlic cloves, minced 4 heaped tbs of sambal tumis 2 tbs of dark soy 1/2 cup of chicken stock salt and pepper to taste 2 large chillies, sliced lime wedges extra sambal tumis Prepare the ingredients and place everything near your stove. Don't forget the sambal tumis , if you haven't made any do it soon! Saute garlic til lightly brown then add the prawns, fry for a minute then add sambal tumis, soy and chicken stock. When the sauce returns to a boil chuck in the tofu and vegetable and continue to cook for a minute. Finally add the blanched noodles and cook for a further 2 to 3 minutes. Finally add bean sprouts and spring onions, mix well and turn off the heat. Serve immediately with extra sambal tumis and a wedge of lime on the side. A very simple but delicious one dish meal, might be a good change from your usual pork chow mien?
