Indian Mee Goreng

Indian Mee Goreng

[ Indian Fried Noodles ]

        INGREDIENTS

  • 1 lb yellow egg or chow mein noodles
  • lb boneless mutton [goat meat] [Substitute: lamb] [Variation: dried squid [reconstituted] or fresh squid]
  • tsp light soy sauce
  • 1 tsp dark soy sauce
  • black pepper
  • a pinch of sugar
  • cup ghee or vegetable oil
  • 1 yellow onion, thinly sliced
  • 3 cups bean sprouts
  • 2 potatoes, peeled, boiled [al dente], halved, cut into small thick slices and tossed in tsp  chili powder & tsp turmeric powder
  • 1 fried bean curd cake, sliced
  • 2 eggs, lightly beaten
  • juice of 3-4 limau kasturi [kalamansi lime] or 1 kaffir lime [Substitute: key lime]
  • 2 cups lettuce, chopped for garnish
  • 10 shallots, thinly sliced, fried golden brown for garnish
  • 2-3 red Serrano chilies, sliced for garnish [optional]
  • 3-4 limau kasturi [kalamansi lime], cut into halves [Substitute: 1 kaffir or key lime, cut into wedges]

        Seasoning Sauce Ingredients :

  • 2 tsp or to taste, chili powder
  • 1 tsp turmeric powder
  • 1 tbsp soy sauce
  • 3 tbsp tomato ketchup

FYI : My favorite 'Indian Mee Goreng' hawker cook made his Indian Mee Goreng with mutton, which is what 'goat meat' is commonly called in Malaysia. However [meatless] Indian Mee Goreng, made with dried squid [reconstituted] or fresh squid is the norm.

 

 
 
   
 
 
 

        To Prepare :

  • Slice mutton or lamb and marinate [20 mins] with tsp light soy sauce, tsp dark soy sauce, a pinch of sugar and  black pepper
  • Heat wok, preferably a cast iron wok to smoking hot, add 4 tbsp ghee or veg oil, add onions, stir-fry for a few seconds
  • Add marinated mutton or lamb and stir-fry briefly [medium-rare or medium], remove mutton, set aside for garish
  • Combine chili powder, turmeric powder, soy sauce and tomato ketchup with 1 tbsp water
  • Add sauce to wok, bring to a rapid boil, allow to thicken slightly
  • Add noodles, stir-fry to thoroughly coat noodles with sauce
  • Add bean sprouts, salt to taste, stir-fry
  • Add potatoes and fried bead curd, stir-fry
  • Push mee to sides of wok, add a little oil, pour in beaten egg, cover with mee and leave to set for about 1 min
  • Add lime juice and stir-fry noodles well until 'dry' and slightly charred
  • Dish onto individual serving plates
  • Garnish with the cooked mutton or lamb slices, chopped lettuce, fried shallots, sliced fresh red chilies, a limau kasturi half, or a wedge of kaffir or key lime [Note: the squeeze of lime is what brings the flavors together!] - and serve

 

 
 

 

 
 

 

 
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