Bali Food: Mie Goreng
Fried Noodles
Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.
Serves 4
250 gm. egg noodles 1 bunch choi sum
¼ small cabbage 1 medium carrot
3 tbs. oil 3-4 tbs. stock or water
60 gms. Any meat 5 shallots
7 garlic cloves 1-2 large red chilli
½ a small leek 1 tsp. soy sauce
2 tsp. kecap manis 1 tsp. tomato paste (optl)
1 tsp. fish sauce ½ tsp. maggi sauce (Raja Rasa)
½ tsp. Black pepper sea salt to taste
Boil the noodles as instructed on the packet. Drain or leave overnight in the fridge. Slice the meat into 1 cm. chunks.
Slice the garlic, shallots, leek and large red chilli very finely.
12Slice the cabbage into ½ cm. strips and julienne the carrot. Chop the choi sum into chunks. Heat the oil a wok over a medium heat. You can use a higher heat if you’re a confident Chinese-style cook. Fry the meat until cooked. If there is no excess water from the chicken, add the shallot and garlic and cook for twenty seconds together. Otherwise, set the meat aside, remove the oil and wipe the wok with a paper towel. Fry the onion and garlic in 3 tbsp. of fresh oil. Add chilli and leek, stirring and mixing constantly for twenty seconds. Add all the vegetables. Mix and stir for 2 minutes. If necessary add some of the water or the stock. Bring to the boil. Add the noodles with the sauces. At this point you may need to turn off the heat to mix them thoroughly. Turn the heat on and toss for another minute or two. Tongs might be handy at this point. Check seasonings. Serve topped with fried onion.
Fried Noodles
Usually iridescent pink in colour, noodles in Bali are served for breakfast, lunch or dinner. For successful noodles, you must first arm yourself with a good wok and cooker, either gas or electric. Then prepare all your ingredients and set up your work space. Once you’re ready, the cooking process doesn’t take so long and it’s always worth the effort.
Serves 4
250 gm. egg noodles 1 bunch choi sum
¼ small cabbage 1 medium carrot
3 tbs. oil 3-4 tbs. stock or water
60 gms. Any meat 5 shallots
7 garlic cloves 1-2 large red chilli
½ a small leek 1 tsp. soy sauce
2 tsp. kecap manis 1 tsp. tomato paste (optl)
1 tsp. fish sauce ½ tsp. maggi sauce (Raja Rasa)
½ tsp. Black pepper sea salt to taste
Boil the noodles as instructed on the packet. Drain or leave overnight in the fridge. Slice the meat into 1 cm. chunks.
Slice the garlic, shallots, leek and large red chilli very finely.
12Slice the cabbage into ½ cm. strips and julienne the carrot. Chop the choi sum into chunks. Heat the oil a wok over a medium heat. You can use a higher heat if you’re a confident Chinese-style cook. Fry the meat until cooked. If there is no excess water from the chicken, add the shallot and garlic and cook for twenty seconds together. Otherwise, set the meat aside, remove the oil and wipe the wok with a paper towel. Fry the onion and garlic in 3 tbsp. of fresh oil. Add chilli and leek, stirring and mixing constantly for twenty seconds. Add all the vegetables. Mix and stir for 2 minutes. If necessary add some of the water or the stock. Bring to the boil. Add the noodles with the sauces. At this point you may need to turn off the heat to mix them thoroughly. Turn the heat on and toss for another minute or two. Tongs might be handy at this point. Check seasonings. Serve topped with fried onion.
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