Cooking With Bibi Aysha
Date: Thursday, 7 November 2024
Topic: Malaysian Cuisine, Part 2
Recipe of the week: Mee Goreng Mamak Ayum (Indian stir fried noodles with veggies & chicken)
Serves 6
INGREDIENTS:
-500g fresh yellow noodles, lightly boiled
-2 handfuls or more of beansprouts
-1 small purple onion, chopped
-2 or 3 cloves garlic, chopped
-1 tblsp of chilli paste or 2 large red chillies thinly sliced
-1 medium-sized tomato cut into quarters
-200g chicken fillets cut into small cubes or strips
-1 handful of tofu, cubed but that’s optional
-1 small potato, boiled then cubed
-2 tblsp dark soy sauce
-3 tblsp light soy sauce
-2 tbslp tomato sauce of choice
-2 large eggs, beaten
-2 tblsp vegetable oil of choice
For garnish:
-spring onions, thinly sliced
-fresh coriander leaves, chopped
-juice of 1 lime or lemon
-cucumber slices cut thinly
-tomato sauce for drizzling
-1 large egg, fried
METHOD:
1.Mix the soy sauces & tomato sauce, then leave aside.
2.Heat oil in a large wok or non-stick frying pan, then add onions and garlic and saute.
3.Add chicken pieces & cook until done.
4.Add the beansprouts and chili paste to the wok and mix altogether.
5.Move everything to one side of the wok/pan, then add the beaten eggs into the wok/pan and leave the cook for 30 seconds.
6.Now add the noodles, potato, tomato, tofu, and mix well. Cook for a few minutes until the noodles are done.
7.Remove from the stove, then add the lime/lemon juice & herbs.
8.Serve in a large bowl with 1 fried egg on top and the remaining garnish around the egg or on one side. Drizzle tomato sauce on top. Serve hot & enjoy!
Notes:
1.If serving in individual bowls, then garnish with a fried egg and other toppings in each bowl.
2.Use can use 200g of beef strips/cubes or prawns as well instead of chicken as another variation.
3.Tofu is optional.
