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Kelantan
Pulau Pinang (Penang)
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Recipes
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INDIAN MEE
GORENG
- Ingredients:
- 300
g fresh yellow noodles
- 2
small potatoes
- 2
fresh red chillies
- 2
fresh green chillies
- 1
onion
- 1
tomato
- 2
eggs
- 150
g bean sprouts
- 70
g Napa cabbage (Chinese
cabbage)
- 3
Tbsp tomato sauce
- 3
Tbsp light soay sauce
- 4
Tbsp cooking oil
- Ingredients
for Gravy:
- 6
Tbsp cooking oil
- 1
tsp sugar
- ½
tsp salt
- ½
Tbsp shrimp paste
(belacan)
- 2
cloves garlic
- 2
onions
- 12
dried chillies
- Garnishing
Ingredients:
- 1
semi-hard
bean curd
(tau kua)
- 1
green lime
- fried
crispy shallots
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Preparation
of Ingredients :
Grind
onions, dried chillies,
garlic and shrimp paste
together.
Boil
potatoes, skin and cut
into wedges.
Finely
slice the onion
and chillies.
Clean
and nip roots of
bean sprouts.
Cut
Napa cabbage into
5 cm lengths.
Cut
semi-hard bean curd
into 2 and slice
thickly.
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Method:
Heat oil
in wok and fry grounded ingredients
until fragrant. Add in the sugar
and salt.
Remove from
heat as soon as the mixture
forms a ‘gravy like paste’.
In
a clean wok, add 3 Tbsp
of oil. Fry onion slices
until soft and fragrant.
Toss
in tomatoes and Napa cabbage.
Add
in bean sprouts and noodles
and stir fry for 1 minute
over a high fire.
Then
toss in the chillies,
potatoes and sauces together.
Lower heat.
Push
noodles to one side of
wok. Add 1 tbsp of oil
and scramble eggs.
Sprinkle
1 tsp light soya sauce.
Mix egg and noodles thoroughly.
Add
in the gravy-paste to
taste. Stir fry over a
very high fire for 1 minute.
Dish noodles onto a serving
plate. Garnish with fried crispy shallots and
lime.
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Last modified: May 26, 2005
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