Hey folks: I have a brand new recipe for you guys. Actually it is from a bag of ramen noodles type sort of with some embellishments done by me of course. Mostly you can use indomie and another brand of noodles which I think are from either Malaysia, Singapore or Indonesia. Another one is called sedaap which I had just recently and are very tasty. I have checked the wiki here on the internet just now and it said mi goering also spelled mee goering also is came from Brunei also.
It falls under Peranakan cooking. I watched a travel show I do not remember exactly who’s it is because I watch so many. The host went to Malaysia and they have this style of cooking. Peranakan cooking has a lot of Chinese influences.
This can be eaten with meat like chicken, beef, lamb, goat, veal, fried fish. Add 1 small piece of ginger washed peeled and chopped and 2 cloves of garlic for cooking the meat and vegetables if you so wish.
The yield is 1 lb or 1 kilo and you add 3 tbs of corn, canola, peanut, safflower or sunflower oil with 1 tsp of sesame oil and fry in a wok first on low heat covered until the meat is done. Other seafood’s can be used as well. When the meat is tender, turn up the heat and fry until it is a little brown for chicken and other meats. If using fish skip this. For fish cook until it is opaque and remove. Set aside on a plate.
For vegetarians and vegans please do not worry because I have you covered too. Add the oil like the non veg version and add 1 kilo or 1 lb of Chinese vegetables of choice. If you want to add tofu you can do it at this stage. Tofu is optional. For me I can’t eat tofu too much because I am allergic to soy and can’t eat it in large amount’s It makes me itch when I eat it in large quantities.
Stir fry these and set aside. While stir frying these you can add either 2 drops of tamari or panzu sauce.
For the noodle part I brought to boil 3 cups of water and cooked the noodles until they are al dente. These noodles are easy and at least take 3 minutes most. Take a strainer and strain the noodles. Place them back in the pot and add the flavor sachets that came with the noodles.
This is where my embellishment comes in. Add 3 dashes of maggi or knorr aroma, 1 tsp each of sesame oil, shrimp paste or crab paste, oyster sauce or fish sauce, 1 drop each of bead molasses, dark soy sauce, chili sauce or 2 Thai chilies. Spray the wok with cooking spray. Mix and fry in the wok for 1 minute then remove and add to a bowl then set aside.
For last take 4 to 6 green onions chop them in to small pieces and add to the wok and add another drop of sesame oil and fry for 1 minute and place on top for the noodles for garnish.
Last is the fried egg. I added 2 because I was hungry and added 1 small can of fish in oil which is optional also. For the fried egg follow the directions on this post. Place this on top of the noodles when they are finished along with the meat, fish or veggies of your choice.
Vegetarians and vegans may skip the egg all together if they wish. The Chinese vegetables are bok choy, bamboo, water chestnuts, bean sprouts, peapods, mushrooms, etc. Also you can add broccoli cauliflower and carrots too if you wish. Also vegans can use a packet of noodles that is totally vegan. They are out there.
Lastly; you can roast nuts of your choice to add such as 1 handful of peanuts, cashews or even macadamia nuts and then crush them with a mortar and pestle to sprinkle as an added garnish or use 1 pinch of black and or white sesame seeds.
Enjoy.
