Last month I attended a seminar. During tea break at around 10:00 a.m. refreshments were served. As I noticed all these years, the food served during tea breaks are predominantly carbohydrates. Of course, right?
Surely I do not expect roasted chicken or grilled fish or salads at teatime. Instead, there will be mee/meehoon/kuey teow goreng (fried noodles) and loads of karipap (curry puffs) and kueh (cakes).
I love carbs and I would have happily stuffed my face, but.... I had to exercise control. So I went to sit at a table to eat what I had in my handbag.
Then I saw people carrying plates of food and there was this dude who carried a mountainful of mee goreng. His plate (or rather saucer) was piled a mile high with this red red mee goreng. It looked extremely spicy and tasty.
Whoa! We covet with our eyes and suffice to say, my eyes were very naughty that day. My resolve was badly shaken. But I tahannn....
I promised myself that I would reproduce that mee goreng on my cheat day and I shall then eat to my heart's content hah..hah...
In my enthusiasm, I added too much fish sauce, rendering my noodles a tad too salty.
Which brought to mind my mum's lamentation of "char mee siow kiam" which happened many years ago when her char mee (fried noodles) was so salty that it had to be thrown away.
I tucked into the super pedas noodles and a craving was satisfied.
Spicy Mee Goreng
Recipe source : Phong Hong
- 1 packet yellow noodles (450g)
- 20 prawns, shelled
- 1 big onion
- 2 cloves garlic
- 3 tbsp chili paste (for a less suicidal version, add only 1 or none at all)
- 2 tbps fish sauce (3 tbsp is too salty)
1. Blend onion and garlic.
2. Heat oil in wok and fry the prawns first. Once cooked, remove and set aside.
3. In the same pan, saute the blended onion and garlic together with chili paste until spice mix is aromatic and slightly dry.
4. Add fish sauce and noodles. Stir to mix.
5. Add prawns and give the noodles a final stir.
6. Dish out and serve.