Thursday, March 8, 2012

Mee Mamak

This recipe I got from Gordon Ramsay's book 'Great Escape to Southeast Asia'. I often modified the stir-fry ingredients to suit whatever left on my fridge. No matter what I added, I never skipped the core ingredients or sauce -though I exchange the chili sauce on sauce part with fresh-sliced red chili for the sake of my children.

So here what you need (for 4 serve)

2 tbsp chili sauce
2 tbsp oyster sauce
1 tbsp tomato ketchup
2 tbsp dark sweet soy sauce
2 tbsp peanut oil

For stir fry:
2 tbsp peanut oil
2 garlic cloves,finely chopped
2 shallots,peeled and finely sliced
2 chicken breast, skinless & boneless, finely sliced
1 potato, peeled, boiled, diced
2 tsp curry powder
50g beansprouts
500g fresh cooked yellow noodle (mee)
2 squid, cleaned and cut into rings

2 spring onion, finely sliced
8 large poached prawn, de-veined
1 lime, cut into wedges
2 eggs, hard boiled and quartered lengthways

- Mixed the sauce ingredients in a bowl, and put aside.
- Heat peanut oil in a wok and cook garlic and shallot about 1 minutes,add chicken, potato and curry powder, stir fry about 3-4minutes until chicken cooked through.
- Add sauce to the pan, mixed well so all ingredients are coated evenly. Add the beansprout and noodle, stir fry for further 3-4 minutes until noodle start to crisp up in some place. Remove from wok.
- Add squid onto the same wok and cook for 1-2 minutes, don't let it overcooked.
- Serve the noodle, topped with the squid and garnish with spring onion, chilis, prawns, lime wedges and egg.
- Enjoy.

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