Mee Goreng Daging Podeh! Podeh!

I have not been feeling well lately. It started last Monday when I woke up with a heavy head and a slight sore throat. In the past (prior to the Covid-19 pandemic) this would be dismissed as (the common) flu.

Lockdown Day #47 : Fried Noodles

Yesterday was the last day of EMCO but there was no hooray. But looking at the bright side, I can now accompany my partner for grocery shopping like usual and I can resume my morning walk. Yay!

Mee Goreng Kimchi

I looked into my fridge last weekend and found that I still had a lot of kimchi. So I took out one container (which was half full) and opened it up.

Jjapaguri with Steak? No Lah. Wanton Mee....

Has anyone watched the Korean movie Parasite? I am sure many of you have. I was curious about this movie and got the chance to watch it during Chinese New Year at my brother's house.

Wanton Mee At Home : Ma Noodles 1964 Premium Duck Egg Wanton Mee

When I read about Ma Noodles from Sean's blog, I was so interested that I made my purchase that day itself. Amazingly the noodles were delivered the next day. So fast!

Udon is Growing on Me

I did say that I don't like udon all that much. Texture not nice and such. In fact when I prepared udon for my partner's food prep, this happened.

Fried Udon

The first time I had udon, I was not impressed. Ever since then, I never eat udon. So how did I end up cooking fried udon?

Kimchi Fried Pasta

What's that I hear? No thank you? OK. OK. I hear you. Many of my readers are not fans of kimchi. You guys wouldn't come anywhere near kimchi.

Char Koay Teow@Home

I had a bit of fun in the kitchen the other day. I pretended that I was frying Penang Char Koay Teow. What a laugh!

Economy Fried Meehoon

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.

My Beefy Mee Goreng

Much as I love beef, I have never cooked it with noodles. I have had beef kway teow/beef noodles at the restaurant and I love it, but at home, nah...never tried.

Spaghetti Aglio Olio with Luncheon Meat

Can, ah? Use luncheon meat to make spaghetti aglio olio? Of course, can. Just google and you will see lots of people doing this way ahead of me.

Meehoon Goreng

I suddenly had a craving for meehoon goreng. Malay style with lots of chilies. Besides, I had an awesome Sambal Jate that would go brilliantly with the meehoon goreng.

Non-Spicy Fried Noodles

Or also known as mee goreng with no kick. Much as I love very pedas (hot and spicy) fried noodles, I have to consider my partner's preference.

My Fiery Sambal Fried Koay Teow

Among the three types of noodles, meehoon, koay teow and mee, I would have to say that koay teow is my favorite.

Red Hot Mee Goreng Pedas!

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?

Grandma's Char Koay Teow

OK, I experimented again with grandma's recipe. This time I must say that I am 90% near the taste of grandma's fried koay teow. 

Grandma's Mee Goreng

I still remember during one family gathering, my brother told me "Yang ni boleh jual" (this one can sell) as he ate this mee goreng (fried noodles).

Grandma's Fried Koay Teow

Move over Robert! It's grandma's turn. Terengganu fried koay teow hee...hee...hee...

Terengganu Lor Mee (Noodles with Gravy)

Lor Mee is another one of my grandmother's specialities. It is basically yellow noodles with a thick gravy made with sliced pork, prawns and crabmeat and garnished with cucumbers, beansprouts and fried shallots. And it is accompanied with a chilli sauce made with fresh chillies, shallots, garlic, sugar and vinegar.

The only hard work involved in making the gravy is peeling the prawns and yikes...the crabs. These days we are a lucky lot because frozen crabmeat is available in most supermarkets. And so are the prawns. However, do refrain from using the frozen prawns because you do need the prawns shells and heads to make the soup stock.

A tip I learnt from my Aunt is to make the gravy a bit thicker or else it will become watered down once added to the noodles as the vegetables will bleed water and dilute it.

I don't have exact measurements for the recipe below but will give you my best estimates :)

 Lor Mee

Ingredients :
- Yellow noodles (blanched and drained)

For the gravy
- 1 pork belly
- 30 prawns (shelled and keep shells and heads to make stock)
- 300g crab meat 
- 3 cloves garlic, crushed and finely diced
- salt to taste
- sugar to taste
- light soya sauce to taste
- Kayciap or Sweet Soya Sauce/ABC Sauce for colour
- About 1 litre water (adjust for consistency of gravy, can use more or less)
- 1 tablespoon Tapioca flour mixed with a little bit of water to make a paste to thicken the gravy
- Cooking oil

For chilli sauce
- 5 red chillies
- 3 shallots
- 1 clove garlic
- Vinegar
- Salt and sugar to taste
- kayciap or kicap manis (optional)

For garnishing :
- 10 shallots, peeled, sliced and fried until golden brown
- Cucumber and beansprouts

Method :
For the gravy
- Boil pork belly until 3/4 cooked, slice and set aside.
- Bring water in a pot to boil and put in all the prawn shells. Boil for about 45 minutes.
- Strain the soup stock and set aside.
- In a pot, heat oil and saute garlic or a few seconds.
- Add sliced pork belly and fry for about 5 minutes.
- Add prawns and fry until cooked
- Add crab meat and pour the strained stock into the pot.
- Bring to a boil and then lower the heat to a simmer.
- Add soya sauce, kayciap/sweet soya sauce, salt and sugar to taste.
- In a small bowl mix the tapioca flour with water to make a paste.
- Bring gravy to a boil and add the tapioca flour. Stir to thicken the gravy. If it is not thick enough, add more tapioca flour.
- Remove from heat.

For the chilli sauce :
- pound the chillies, shallots and garlic (need not be too fine)
- add vinegar, salt and sugar to taste.
- can also add some kayciap or kicap manis for extra oomph!

To serve :
- put noodles into a serving bowl.
- add gravy and garnish with cucumbers, beansprouts and fried shallots.
- eat with chilli sauce.

The gravy.

All the components of the delicious Lor Mee.

The very addictive chilli sauce. This one is without the kayciap/kicap manis.

A satisfying meal.

I am submitting this post to Malaysian Food Fest, Terengganu Month hosted by Lena of frozen wings.