Little Bee was asking for bubur (rice porridge) yesterday but as the cupboard was bare, I promised her that we’ll do grocery shopping and will make it for her lunch tomorrow… which is today. So, I was all ready to make her bubur and told her so, when she said that she wanted noodles.
I wasn’t planning to make any noodles this week and I know that she’s asking for egg noodles which I don’t have… I have flat rice noodles and rice vermicelli noodles but no egg noodles… but I did have have some capelli d’angelo which I usually use as substitute for egg noodles.
Little Bee also specified that she wanted cauliflower, carrots, green beans and prawns in the noodles.
OK. This will now, not be the traditional mee goreng mamak but will be mee goreng cincai (whatever will do) which is how I cook anyway.
As I was grabbing things out of the fridge, I remembered the tempeh (soya bean cake) that came through the letter box on Friday. I haven’t had tempeh in this country. I couldn’t bring myself to buy the frozen tempeh in the Chinese supermarkets. But I decided to purchase fresh tempeh online after chatting with a fellow Malaysian over lunch a couple of weeks ago and will order some ragi (tempeh starter) and try make my own in the new year!
Anyway, the tempeh is another ingredient that got thrown into my mee goreng. So for those who asked for the recipe, this is not the traditional mee goreng mamak, so don’t be to disappointed if it taste nothing like the mee goreng you tasted, plus it is very mild as Little Bee’s taste bud is still developing so I don’t want to ruin it yet!
1 tbsp corn oil
1 tsp belacan (shrimp paste)
1 tsp chilli paste
1 carrot, julliene
a handful green beans
a cup of cauliflower
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp tomato sauce
1 tsp sugar
225g raw prawns
half cup of thinly sliced fried tempeh
100g capelli d’angelo (this only takes two minutes to cook in boiling water)
- Heat wok on high heat and add the oil. Add the belacan and fry it for a minute (unless you have a pre-fried belacan). Add the chilli paste and fry until fragrant or ‘pecah minyak’ (the oil and paste is separated).
- Add the vegetables and fry for two minutes. Add the soy sauce, dark sauce, tomato sauce and sugar. Stir to mix it all up, reduce the heat slightly, cover and let the vegetables steam for a minute. Add the prawns, stir and cover it again for another minute.
- Add the fried tempeh, make a well in the middle and add the eggs. Whisk the eggs in the well with your spatula or whatever cooking utensil you’re using, until the eggs are half cook and stir into the rest of the ingredients.
- Add in the cooked capelli d’angelo. Mix well… and ta dah… it’s ready.
BTW… I’m writing this from memory as a couple of G+ members asked for the recipe. I might have to edit it later in case I missed out anything… but I don’t think so. Anyway… this should only be a guide as traditional Malay cooking doesn’t really use measurements as everything is ‘secukup rasa’ (to your taste) or ‘agak-agak’ (about that much maybe if I have to guess). So, do add or reduce any ingredients as you think fit