Friday, September 29, 2006

Easy Peasy Fried Meehon

Meehon: thin rice noodles.
Not the flat ones, which we call kuey teow. Not the fat ones, which we call laksa. Not glass noodles, which we call soo-hoon. And definitely, definitely not the mung bean ones.

I know what I just said.
Had an iftar gathering with the melayus yesterday. YMed G and asked her whether I should make cupcakes or fry meehoon. She suggested the latter.
Since I got to prepare this way much earlier than I would prepare my usual iftar meals, I had time to take a picture before it got packed up to the gathering.

The basic bumbu (errr.. sauce? gravy? flavouring?) for this fried meehon was discovered in It's fairly simple and very tasty. After sauteing the bumbu, you can actually add almost anything you like.
You can use meats or seafood, or even make it vegetarion or leave it plain.
You can add soy sauce or tomato sauce or even just clear stock, depending on what color you want the result to be. (Dark Soy sauce results in brown/black meehon. Tomato gives it a reddish tint. Clear stock will result in white fried meehon, often referred to as 'Singapore Meehoon')
You can add as little or as much vegetables as you want. Thinly sliced carrots or cabbages usually works. Spinach or bakchoy also works. Some people prefer beansprouts.
Finally, you can garnish it with whatever you like. I had used thinly sliced omelletes. Some people would garnish with crispy fried shallots, chopped parsley, cilantro or spring onions.. up to your liking lah.

Easy Peasy Fried Meehoon

Pound or blend:
2-3 dried or fresh chillies (to your liking, can be totally omitted if you're making the singapore version)
5 shallots
2 garlic pips
a handful of dried shrimps or anchovies

5 shallots, 2 garlic pips thinly sliced
4-5 tablespoons tomato paste (or your sauce/stock of choice)
100grams chicken meat, cubed
1 carrot, sliced into thin strips
salt, pepper and sugar to taste

1 packet of meehon, softened by soaking in hot water for at least an hour.

Saute thinly sliced shallots and garlic in a little bit of oil. Once it shows signs of browning, add in the pounded ingredients, fry till fragrant. Add the tomato paste with a little bit of water and let it simmer till the oil rises to the top. Add the meat. Once the meat is cooked, add some water so that it forms a little bit of sauce. Add salt, pepper and sugar to taste (personally, I like my fried meehoon slightly sweet). Add the softened meehoon bit by bit, making sure it soaks up and incorporates the sauce well. Add in the carrots.
Taste again and season if necessary.
Serve hot or cold, with your favourite garnish.

Gone in 60minutes

Jangan marah ya...

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