Tuesday, April 19, 2005

Mee Goreng


2 tbsp soy sauce
3 tbsp tomato ketchup
3 tbsp water
¼ tsp ground pepper Grind finely
3 – 4 fresh red chillies
4 large cloves garlic
3 pcs firm white tofu
2 medium-size potatoes
½ cup oil
1 onion, halved and sliced thinly
2 small ripe tomatoes, cut into thin wedges
2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm lengths
1 ½ cups (loosely-packed) cabbage, shredded 1 cm thick
500 g fresh yellow wheat noodles (place in a colander and rinse quickly under the tap to rid of excess oil) (Or you can just use spagetti here)
1 ½ cups bean sprouts Garnish
3 tbsp crisp, fried shallots
3 tbsp spring onion, sliced 0.5 cm thick
4 – 5 limes, halved


In a small bowl, stir the sauce ingredients together and set aside. Grind the chillies and garlic in a small food processor or chopper, adding a little water to help the blades work, if necessary. Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut tofu into halves and blot carefully with kitchen paper to get rid of excess moisture (this prevent splattering during frying).
(Or u can get frozen hasbrowns(which shape u like) from freezer section and oven fry them)Heat oil in a wok and fry potatoes until golden brown. Remove and drain on absorbent paper. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain on absorbent paper and when cool enough to handle, cut into 1 cm slices. Remove all but 3 tbsp of the oil from the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stirring continuously, until the paste is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes. Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and limes. Mee goreng is of course best served hot off the pan, but it will tolerate standing around for a bit and being served at room temperature.

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