MALAYSIAN MEE GORENG

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS SAUCE (A)

• 23g (1.5 tbsp) kicap manis (sweet soy sauce)
• 20g (4 tsp) dark soy sauce
• 10g (2 tsp) oyster sauce
• 60g (4 tbsp) ketchup
• 75g (5 tbsp) chili sauce
• 1/2 tsp ground white pepper
• 8g (1tbsp) Malaysian curry powder
• 30ml (2 tbsp) water

 

OTHERS (B)

• 450g yellow noodles
• 3 tbsp cooking oil
• 3 cloves garlic, coarsely chopped
• 1 small onion (70g), thinly sliced
• 75g chicken breast meat, cut into thin slices
• 150g choy sum
• 100g cabbage, thinly sliced
• 150g firm tofu
• 1/2 tomato (50g), diced
• 1 small potato (70g), diced and boiled until soft
• Sambal and bird's eye chili (to adjust spiciness)
• 3 eggs
• 1/2 teaspoon salt
• One lime for juice and decoration

 

INSTRUCTIONS

• Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
• Combine all the ingredients in (A).
• Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
• Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
• Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.
• When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce (A).
• Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
• Turn up the heat to medium/high, stir-fry for a minute.
• Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
• Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.