Fried Beef Noodle or Mee Goreng Daging for breakfast or light meals. Cooking shortcuts save a lot of time in the kitchen, we get to enjoy fast to cook meals.
Simple and easy, sharing a few tips and that's it!... short and sweet. Thank you for watching💕
Here in my kitchen, I've cooked another type of noodle dish, Mee Kuah or Spicy Beef Noodle. Here sharing a few tips and shortcuts cooking this spicy, sweet and sour noodle dish. To serve this dish either with fried eggs, boiled eggs or poached eggs which need lots of practice ... 'not a chef'' no worries' do which ever way we prefer!
To serve this dish either with fried eggs, boiled eggs or poached eggs which need lots of practice ... 'not a chef'' so no worries' just do which ever way we prefer! and thank you for watching!
Sweet potatoes2 lemongrass3 tbsp curry powder1 cup red sugar or dark brown sugarSugar to tasteSalt to taste1 - 2 tsp tamarind paste (adjust to taste)1/2 cup peanuts 1 - 2 tbsp plain flour (mix with water to thicken the gravy)Ingredients: blend1 cup tiny dried shrimps 1/2 cup ikan bilis (anchovies) 1/2 cup taucho (salted soya beans)3 onions12 garlic30 dried chillies 6cm ginger5cm lengkuas1/2 tsp belacan
What I made recently, I've cook Hokkien noodle or Hokkien Mee Singapore style. Basically, not an original recipe something I've improvise and pick certain ingredients that I'm able to use. The taste quite acceptable, almost like the one we always had at halal stalls.
The good thing about cooking this noodle dish, not much effort when stir frying noodle as the prawn stock fully flavoured. The lime and sambal simply enhance the flavours in the noodle dish. In my thoughts before making this noodle, I've tried to figure out the best and shorter version in making this Hokkien style noodle dish.
From my point of view, the prawn stock need few adjustments and tastings. It depends on ingredients that you add in the stock, this time I made two types of prawn stock used beef and oxtail too, to make the stock. The more prawns added will enhance the stock flavours so I do that next time. I will keep the prawn heads and shell in storage bags and store in the freezer. When I feel like cooking noodles, I have the main ingredients ready for me.
Fresh prawn stock will make noodle taste better. A bit of hard work, I soaked, washed and rinsed with salt the prawn heads and shells many times. Don't ask me why, I feel I need to do so. To avoid longer preparations I made the stock much simpler, no worries pick the ingredients to your preference. Alternatively, to expedite the stock process you can opt for chicken ready stock or chicken granules.
I must say this sambal is perfect for this Hokkien noodle, comparing to the stalls most are spicy hot and too salty. That's why with this homemade sambal which spicy, sour and sweet taste absolutely perfect for this noodle dish. For Hokkien noodle, I prefer Fortune brand noodle anyway I will still try with other brands.
It's best not to judge the looks and compare with those at the outlets, I'm quite satisfied with the final result. No extra flavours when cooking the Hokkien noodle as the prawn stock had all the wonderful flavours.
For leftover stock, store in the freezer, can be added to other types of noodles dishes. The thing is we having noodle for the whole week as I don't want to keep the stock for too long. Fresh stock taste best so do some menu planning.
Here a post on Nyonya Laksa (my version) which I made a couple of years back... Hope you like this video too.
My sharing recipes, that's about it for now and thanks for coming by. I'll be taking a break soon after few more posts and have a great weekend and take care;)
