One Sunday, I made economy fried meehoon, also known as meehoon kosong. You guys know what is economy fried meehoon but to the uninitiated, that's meehoon (vermicelli) fried with the barest of ingredients.
As the word "economy" suggests, this noodle is sold cheaply and has been around for a long, long, time. In fact, I found a recipe for economy fried meehoon in my auntie's (very) old recipe scrapbook (which she handed down to me).
At the stalls that sell these noodles, usually outside coffee shops and markets, you will also see other food items that you can add on to the noodles, should you feel a little extravagant. These would usually be fried eggs, omelette, luncheon meat and even vegetables and many more.
So why did I cook economy fried meehoon at home? Well, that Sunday morning I was clearing my kitchen and I noticed I had a little bit of shallot oil leftover.
All the shallots were gone, obviously, hee..hee... So I set it aside, not wanting to throw away the oil. Then I went grocery shopping with my partner and as usual, before heading home, we stopped by Restoran 134 for our chap fan.
There at the start of the food line, I saw meehoon fried with some cabbage and there were side dishes of fried eggs and fried cabbage placed around the meehoon. Well, that gave me the idea to have a bit of fun in my kitchen. Besides this was an opportunity to use up my shallot oil.
I simply fried the meehoon with some sliced shallots and minced garlic, seasoned with light and dark soya sauce and with some cabbage thrown in.
The noodles sold outside are often seasoned with stock powder and/or msg to make it tastier but I don't use any of these at home. But it was nice enough due to the shallot oil.
And of course, this also gave me the excuse to fry up some luncheon meat coated with beaten egg hee..hee..
So there you have it, my dinner of economy fried meehoon and fried luncheon meat. Oh ya, I should write about my auntie's recipe scrapbook and perhaps try out the many, many, recipes that she painstakingly wrote by hand.
Love your homecooked meehoon. The kind I would cook too. Cabbage abd fried egg only. I just had fried meehoon yesterday from a Malay shop. They only added egg, cabbage, carrot and onion in the noodle. Simple but tasty. With MSG. Hehehe.
ReplyDeleteThose at the shops tastes so good even though not much ingredients hah..hah..
DeleteTasty and good enough meal to fill one up for the whole day since there are 5 slices of luncheon meat. so yummy! especially if the mee hoon is soft but those economy mee hoon sold outside are not soft because the majority of customers prefer al dente mee hoon unlike me.
ReplyDeleteI soak the mee hoon for many hours to get it really soft.
DeleteOh? You seem to have a lot of those old school enamel plates. I love those but sometimes, when hit against something, they may crack or get chipped. I wouldn't mind a na-chan (tiffin carrier) in that yellow and green rim colour. My father used to take one like that to town to buy dishes home. I don't think it is still around. :(
ReplyDeleteThose were passed down to me from my auntie. She has too many already hee..hee... She also gave me a lovely green little enamel pot but unfortunately the bottom is chipped.
DeleteI love this economy fried meehoon. Besides cabbage, we can simply put taugeh in it.
ReplyDeleteYes, taugeh is very good too.
DeleteYou lah, made me feel so hungry now. Luncheon meat is my favourite.
ReplyDeletehee..hee..
DeleteAnd when it goes with fried mee hoon, i can have two plates of them, sedap!
ReplyDeleteI like to pour some chili sauce on it!
DeleteSometimes when we don't know what to eat or cook, going simple like what you've made is the best. But I don't fry economy meehoon at home coz I have one in my housing area that's very good...with taugeh. I also never fry luncheon meat coated in egg at home coz they turn out like omelette-coated luncheon meant (since they're pan-fried in only a little oil). I like those fried by chap fan stalls where they're deep-fried, that way the egg turns into crispy, frizzy strands of egg! ^o^ That's probably why I never attempted to make my beloved begedil at home coz I need those frizzy egg strands...haha! ;)
ReplyDeleteOh yah, to get those frizzy strands of eggs, deep frying is a must!
DeleteI love this economy meehoon! Brings back fond childhood memory. Whenever I don't know what to eat, i will always make this kind of meehoon.
ReplyDeleteSimple and yet so good :)
DeleteI am craving for economy fried meehoon and luncheon meat. I can't wait for dinner.
ReplyDeletehee..hee..
Deleteanother homely meal...Your version looks similar as my mum's - full of veggies/cabbages. Unfortunately we dun get to have luncheon meat to go with it :-(
ReplyDeleteOh too bad, no luncheon meat hee..hee...
DeleteSuitable for rushing mama early morning like me, hehe..
ReplyDeleteInilah always my stail, kadang2 sayur pun tak letak sebab mykids tak suka sayur.
Simple simple macam ni lah yang best.
Deletei like economy fried meehoon with a bit of extra sin in the form of crispy pork lard sprinklings :)
ReplyDeleteOoohh... that sounds great!
DeleteI think that dishes that make the most of leftovers are often the best.
ReplyDeleteI agree! No waste.
DeleteI like simple fried meehoon like this, and I can eat multiple plates LOL
ReplyDeleteLOL! You sound like me :)
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