~MEE HOON GORENG TAUCU~

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


Hi Mates! As promised :)Please take some time to cook this simple yet oh-so-yummy Fried Mee Hoon. Share the joy and happiness with your loved ones. ENJOY!




Recipe (for 2 portions)~

60ml oil
2 pips garlic, chopped
1 nos onion, chopped
120g vermicilli (dried version avalable from most Asian stores)
2 tbsp chilli paste (or to taste depending on level of heat desired)
2 tbsp bean paste (aka 'tauchu' - avalable in jars at most Asian stores)
50g prawns, de-shelled and de-veined
30g fish cake, sliced
30g mustard greens
20g carrots, sliced into slightly thick matchsticks
20g beansprouts
2 nos eggs
2 tbsp light soy sauce
1 tbsp oyster sauce (if desired)
1 dash sesame oil (if desired)

Method:-

1. Soak vermicilli in cold water for about 30 mins.
2. Cut mustard greens into sections. Separate the leaves from the stems.
2. In a wok or frypan, heat oil and scramble eggs. Then, add onion and garlic and fry until fragrant.
3. Add carrots and mustard green stems and continue frying for about 30 seconds.
4. Add fish cake slices and prawns and fry until prawns change colour.
5. Add chilli paste and been paste and mix well.
6. Add vermicilli and toss well.
7. Add soy sauce, oyster sauce and sesame oil (if using) and toss again.
8. Add mustard green leaves and beansprouts and mix well.

For the garnish, beat one egg and make a thin omelette. Cut into strips.

Tips:-

1. In stir frying, frying the eggs at the beginning acts as a non-stick agent for the wok or frypan and prevents noodles from sticking to the wok/pan.
2. Even high heat should be maintained throughout when frying. Lower heat when adding ingredients to prevent burning.
3. Stir frying should be done fast/without pause, so it is best to prepare all ingredients and have them at hand for adding to the pan.