Meehoon Goreng Satay Ayam

After I made Satay Ayam Madura, there were three sticks leftover. What? Got leftovers? heh...heh...heh...

Then I remembered how I used leftover satay to cook Satay Fried Rice. So why not try it with meehoon this time?

I had something like 1/4 packet of meehoon so I took those to soak for a few hours. I used to worry about soaking meehoon for too long but I learnt from my Malay friends that soaking meehoon for longer hours makes the meehoon softer. So these days, I just soak the meehoon in the morning and cook it in the afternoon.

I blended 4 red chilies, 3 shallots and 2 cloves of garlic to make a spice paste. For vegetables, I used cabbage, my late grandma's least favorite veggie. Grandma used to say that cabbage is her enemy. My grandma was not a fan of vegetables. Cool, right?

For seasoning it was simply light soya sauce, kicap manis, thick soya sauce and some fish sauce (for more oomph). 

It turned out quite well except that the chilies were somehow not hot at all. I should have put more or thrown in some of the red cili padi that I had in the fridge.

So there you have it, leftovers being re-purposed and not wasted. Best of all, no recipe required!