Noodle Week # 2 : Mee Goreng (Malay Seafood Noodles)

Whenever I order takeaway food from Tze Char stall, my most frequent orders are Hor Fun and Mee Goreng. Hor Fun for the kids and Mee Goreng just for myself! hahaha....Not really satisfy with the taste of this Mee Goreng, still need some fine tuning on the seasoning. I've reduced the amount of chilli paste to suit my kids so is not spicy enough for me. Though taste is not up to my standard, but my man and kids happily polished them up without any negative feedbacks. ^0^ Maybe next round I will just cook 2 adult servings spike with more chilli paste *.*

Lots of ingredients! Noodle and beansprouts not in picture :D

Ingredient

• 500gm flat yellow noodle
• 10 shallots, sliced
• 5 cloves garlic, chopped
• 1 piece firm beancurd, cubed
• 200gm shelled prawns
• 200gm fresh squid, sliced into rings
• 80gm green peas
• 2 large tomatoes, deseeded and cubed
• 1 potato, peeled & cubed and boiled till cooked
• 150gm bean sprouts
• 2 stalks spring onion, sliced
• green chilli, for garnishing
• green limes, for garnishing

Seasoning Sauce (mix well)

• 1.5 tbsp light soy sauce
• 1.5 tbsp sweet dark sauce
• 1/2 tbsp chilli paste (can increase to 1-2 tbsp if u want it spicier)
• 5 tbsp tomato ketchup
• 1 tsp sugar
• 1 tsp turmeric powder
• 1/2 tsp salt
• 60ml water

Method

1. Blanch the noodles in boiling water for 2 mins, drain and set aside.
2. Heat 2 tbsp oil in pan, fry the beancurd cubes until golden brown. Drain on kitchen paper.
3. Heat 4 tbsp oil in wok, add shallots and fry till crisp and brown. Remove and set aside.
4. With remaining oil in wok, add garlic, peas and tomatoes and fry for 2 mins.
5. Add in potato cubes and fry for another 2 mins.
6. Add in prawns and squid and fry on high heat for 1 min.
7. Add in noodle and seasoning and toss to mix evenly.
8. Stir in beancurd, beansprouts and spring onion. Adjust seasoning if necessary.
9. Turn off heat and serve immediately with crispy shallots, green chilli and green limes.

Noodle Week #1 : Prawn Noodles

Finally I have cleared the big pack of frozen prawn shells in my limited freezer space. Simply love this hearty bowl of homemade prawn noodles! Simple rich and flavourful broth, not a dish to be consume daily though. Happy with my first attempt on cooking this prawn noodle, another dish which I'm able to prepare for my family gathering in the future. But now have to start collecting more prawn shells/heads first ^0^

Rich soup base made up of prawn shells, pork bones, anchovies, rock sugar and some seasoning.

Garnish with cooked prawns, pork slices, fish cakes, beansprouts, kangkong & fried shallots

Recipe ref : Annielicious Food

Ingredient

Soup Base

• 1 kg fresh prawns (plus extra prawn shells & heads I've kept in freezer)
• 2 pcs pork big bones, blanched in boiling water and rinsed well
• 30gm dried anchovies
• 35gm rock sugar
• 1 tsp salt
• 1.5 tsp chicken stock granules
• 50gm fried shallots
• 1.5L prawn broth
• 1.3L water

Condiments

• cooked prawn meat from the 1kg prawn
• vermicelli and yellow noodles
• fish cakes
• lean pork, cooked & sliced 
• beansprout
• kangkong
• fried shallots

Method

1. Boil 1.5L water in a pot, blanch the prawns till cooked. Remove the prawns and allow to cool down sufficiently before removing the shells and prawn head. Reserve the prawn broth. 
2. In a wok, add 5 tbsp oil. Fry all the prawn shells/head until fragrant. 
3. In a stock pot, add in fried prawn shells, pork bones, anchovies, rock sugar, prawn broth and water. Bring to boil and cook on high heat for 5 mins.
4. Turn down heat to low and simmer for 20 mins.
5. Add in fried shallots and continue to simmer on low heat for another 20 mins.
6. Add in salt & chicken stock to taste. 
7. Discard all prawn shells, anchovies and pork bones and the soup is ready.

To assemble : Boil a pot of water, cook the noodles, beansprout and changing briefly. Drain well. Place them into a bowl. Add in cooked prawn meat, lean pork slices, fish cakes and ladle in the hot prawn soup. Garnish with fried shallots and serve immediately!