Penang Style Indian Mee Goreng (Fried Noodles)

You gotta do what you gotta do.

Especially when you’re desperate.

I’ve been having a craving for the Penang style Indian Mee Goreng for the longest time. Actually, come to think of it, I’m forever craving this. It’s a life long, constant crave. 

It’s addictive.

There’s a ton of carbs in here … but who cares. Malaysian food is all about carbs anyway. 

And I don’t get this anywhere in the big city, nothing that can compare to the ones on the island.

And when you’ve had one too many bad ones, you kinda give up and get all hot and bothered and then decide to just make it yourself.

I must say it isn’t bad at all …. can’t get up to par to the island masters but it’s as close as I can get without the sweet potato spiced gravy or the chilly squid curry/sambal that is such a secret to each individual stall. It’s enough to satisfy my crave …. for now.

INGREDIENTS

Oil for frying

5 large garlic cloves (chopped)

4 tbs chilli paste

500g yellow noodles (blanched and drained)

2 pieces firm tofu (fried and cut into cubes)

1 large waxy potato (boiled, peeled and diced)

1 tomato (diced)

dough  and shrimp fritters (I got these from the rojak man), cut into bite sized pieces

2 large handfuls beansprouts

1/2 cup coarsely ground peanuts (optional)

Sliced chinese lettuce for garnish

Sliced green chillies for garnish

Sugar and salt to taste

Lime or calamansi

Sauce: mix together

3 tbs soy sauce

3 tbs thick dark caramel soy 

3 tbs thick tamarind juice

1 tbs white vinegar

3 tbs tomato ketchup

METHOD

Heat a deep pan or wok with a few tbs of cooking oil. Fry chopped garlic and chilly paste.

Add cut potatoes and tomatoes.

Stir in drained noodles and sauce mix.

Stir until noodles are slightly dry. Then add in the tofu, fritters and bean sprouts. 

Turn off heat. You don’t want to overcook the beansprouts. 

Stir in ground peanuts or just sprinkle over the top when you wanna eat. 

Garnish with sliced lettuce and sliced green chillies.

Eat with a squeeze of lime and get transported to the lovely Pearl of the Orient. 

I’m so satisfied right now …. burp …. squeeze me.

Easy 2 Potato Salad

On a less dramatic note ... (see previous post)


My diet have recently been kicked out the window BUT I'm totally ok with it. Was off for a weekend of food and relaxation .... mainly food. That episode might get turned into a "Just for Reads" post soon.
But for now ....


It looks like I have a "Quickie" series going here.


Quick doesn't have to be boring, even if it's just using the fewest ingredients.
In fact, some of my quickie meals turn out to be quite the favorite at home, with friends and even on Foodbuzz  (now known as DailyBuzz), to the point of getting Top 9!
I am so thrilled and encouraged by it, knowing that I don't have to slog over a hot stove for hours, have fancy gadgets or have a fancy camera with fancy lighting to turn out a dish that looks and tastes good. Fancy that!


We had a pretty heavy and late lunch today and just didn't feel up to another heavy meal for dinner. But we still needed to eat something otherwise it's gonna be a rather unhealthy midnight, raid-the-fridge type moment.


I wouldn't call this a proper meal. It makes a great side dish. We just love potatoes around here. And I had a bunch of sweet potatoes and chats lying around. Also, I'd had this salad at one of our regular hangouts and I thought it was such a lovely salad to have even on its own. So, I'm doing a copycat here. Shhh ... I'm trying to save my arm and my leg, if you know what I mean.




INGREDIENTS


Sweet potatoes / yams, peeled and cut into chunks
Chat potatoes or any waxy potatoes, peeled and cut into chunks
a little oil (I used grapeseed)
a good amount of finely chopped parsley (I used the curly leafed ones)
toasted pine nuts
salt to taste




METHOD


Preheat oven to 200C.
Toss the potato chunks evenly to coat with the oil. (Just a light coat will do, definitely not dripping).
Place potatoes on a parchment lined baking tray and roast for about 30 - 40 mins, depending  on the size of your chunks. (When it's nice and lightly browned, it's done, or just poke a fork through a piece to check).
Remove from tray and toss with salt, chopped parsley and toasted pine nuts.


So simple. So tasty. So satisfying!
And to think they charged me both my limbs for that at the eaterie. Huh.